Barley Antipasto Salad - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions

Name: Barley Antipasto Salad - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
Ingredients: 1 cup whole grain barley kernels; 3 cups water; ½ pound Provolone cheese, cut into ¼-inch cubes; ½ pound Italian salami, cut into ¼-inch cubes (optional); 1 can (16 ounces) artichoke hearts, drained and quartered; 1 cup pepperoncini rings, drained (or ⅔ cup whole pepperoncini, sliced into rings); ¾ cup chopped red bell pepper; 8 medium white button mushrooms, sliced; ½ cup chopped Kalamata or ripe black olives; ¼ cup shredded Parmesan chees; 3 tablespoons chopped fresh basil leaves; 3 tablespoons chopped fresh Italian parsley leaves; ⅓ to ½ cup prepared Italian salad dressing (or your own dressing)

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In medium saucepan with lid bring water to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 50-55 minutes or until barley is tender and

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Ingredients

1 cup whole grain barley kernels
3 cups water
½ pound Provolone cheese, cut into ¼-inch cubes
½ pound Italian salami, cut into ¼-inch cubes (optional)
1 can (16 ounces) artichoke hearts, drained and quartered
1 cup pepperoncini rings, drained (or ⅔ cup whole pepperoncini, sliced into rings)
¾ cup chopped red bell pepper
8 medium white button mushrooms, sliced
½ cup chopped Kalamata or ripe black olives
¼ cup shredded Parmesan chees
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh Italian parsley leaves
⅓ to ½ cup prepared Italian salad dressing (or your own dressing)