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)
Recipe and photo courtesy of National Barley Foods Council [2]
Links
[1] https://oldwayspt.org/grain/barley
[2] http://www.barleyfoods.com