Note: Should be chilled before serving.
1 c Pearl barley
2 T mint, finely chopped
2 T cilantro, finely chopped
1/2 cp parsley, finely chopped
1/2 t salt
1/8 t red pepper
3/4 cp cucumber, diced and seeded
1/2 t garlic, minced
1 tomato, diced and seeded
1/4 cp green onions, finely chopped
1/8 t grated lemon peel
1/4 cp Extra virgin olive oil
1/4 cp lemon juice, freshly squeezed
1. Heat heavy skillet over med-hi heat. Toast barley, stirring until golden, 2-3 minutes
2. Bring large saucepan of salted water to boil; add barley and simmer 30 minutes.
3. Drain and combine all ingredients except lemon juice in medium bowl.
4. Refrigerate up to 4 hours.
5. Before serving add lemon juice. Serve on lettuce.