My pressure cookers got a real workout yesterday putting dinner together. Didn’t get the chance to post this on time.
Barley Bean Salad
- 1 cup pearl barley
- 3 cups cooked garbanzo beans (~2 cans)
- 2 carrots, grated
- 1½-2 Romaine hearts, chopped (I used a head and a heart1)
- Creamy Dijon Dressing (Vegan on the Cheap)
Soak cashews while preparing the rest of the ingredients. Prepare barley either in a pressure cooker (cooked for 20 minutes with 3 cups of water or vegetable broth) or on the stove (simmered for 40-45 minutes in 2½-3 cups of water or vegetable broth).
Combine everything but the dressing in a large bowl. Blend the dressing ingredients and then mix into salad.
Served with Polenta with Dried Mushrooms and Olives from Great Vegetarian Cooking Under Pressure.
1Great. Now I’ve got various songs by the Head and the Heart stuck in my head. If only Pandora would stop suggesting Mumford & Sons when I listen to anything indie folky…