Also – I’m getting ready to start trying coconut milk yogurt recipes. I have been reading about the Greek rusks on your site and bought rusks from a Greek company in Australia. Is the 1/2 c you mix in the yeast part? Hi Claire, These rusks last at least for a month. Remove from the oven and lower temperature of oven to 210 F (100 C). Thank you Tamara It really is fullfilling and hearty, I'm totally in love with barley lately! Hi Katherine, I’m not sure which GF flour would work as I have not tried them. Transfer into a colander and cool under fresh running water, then drain well. Although, I highly recommend trying this garlic dill sauce—a.k.a. It enhances the favors of the food it is served with as well. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Barley Pea Pesto Salad with Grana Padano and Prosciutto, Black Rice Salad with Shrimp & Mango Salsa, fresh herbs (I used basil and lemony thyme, but mint or oregano make also a vibrant addition). And homemade vinaigarette! Cover with plastic wrap and place in the refrigerator until ready to serve. I rarely eat barley so this is a fun way for me to work it into a meal. Boil the barley for about 15-20 mins in a pot of lightly salted water until tender, but still al dente. You can make it a few hours in advance but not longer than that.
If so, how much would you use?
This looks like something I'd totally love to enjoy for lunch. I ended up needing 2 full cups of water. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. Thanks for the recipe! Since these are crunchy, I think they would be a great option for us if I can figure out how to make them gluten-free. It’s not your standard boring salad fare, this is literally bursting with flavor. I find that if there is a high amount of humidity in the air I use less liquid, and if it is very dry in the house I end up using more. Do you know if these could be made with sourdough starter instead of the dry yeast? Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece. Hi Angela, The flour you used should be fine. Thanks, Katherine. In a large mixing bowl, combine all ingredients and toss to coat. Seriously. It’s a great mixture, and—thanks to the tofu brine, the sweetness of really fresh tomatoes, and a simple Greek vinaigrette—it’s also packed with flavor.