Barley and Kale Salad

By Kathryn Washburn Breighner

We had unexpected dinner guests and I needed to come up with a salad idea using what I had in the kitchen. This 3 ingredient salad has become a favorite in our house--so good and so easy.

In 2 cups water, cook 1 cup pearl barley, simmer 40-45 minutes until barley is tender but still firm.  Cool to room temperature.

In a serving bowl, add 4 cups chopped kale, the cooled barley and 3/4 cup Pond Hill Farms Spicy Peanut Sauce--or any store or home made peanut sauce. Pond Hill Peanut Sauce is fabulous.  In a hurry, I have served this warm and it is very tasty.  But it can also be served chilled. The salad will hold for several days...assuming it lasts that long.

Barley Pilaf

By Kathryn Washburn Breighner

I found this recipe in Gourmet in 1979 and have adapted it over the years. I don't know what caught my eye in barley; this isn't something we grew up on. I work to include whole grains into our meals and we started talking about barley since we're heading to Dad's next weekend and planning foods for him that are nutritious but don't spike his blood sugar. Barley fits the bill.

This is simple and outstanding!

1 onion, minced
1/4 c butter
1/2 lb sliced mushrooms
1 c pearl barley
1/2 t salt
1/2 t thyme
1/2 t oregano
1/4 t sage
3 c chicken stock

Saute the onion in butter over med. heat until translucent. Add mushrooms and saute for 3 min. Stir in barley and spices and saute for 3 min. Add stock. Bake, covered, at 350 degrees F for 55-60 minutes.