2 1/4 c water
3/4 c uncooked pearl barley
1 1/2 t grated lemon rind
3 T lemon juice
2 T olive oil
1/2 t dijon mustard
1 cup thinly sliced fennel bulb (about 1 small bulb)
1/3 c chopped fresh parsley
1/4 c finely chopped red onion
3/4 t kosher salt
1/2 t ground pepper
8 pitted kalamata olives, halved
1 15 oz can cannellini beans, rinsed and drained
1/3 c chopped walnuts, toasted
1. bring 2 1/4 c water and barley to boil in a saucepan. cover, reduce heat, and simmer 25 minutes or until tender and liquid is almost absorbed. cool to room temp (i didn't do this b/c i didn't plan ahead. i thought it was fine straight off the stove top)
2. combine lemon rind, lemon juice, olive oil, and mustard in a bowl; stir well with a wishk. add barley, fennel and next 6 ingredients (through beans); toss gently. cover and refrigerate for 30 mintues (i also did not do this. we had it immediately). garnish with toasted walnuts.
we had this with the roasted broccoli and it was a delicious meal! it was our weekly "i heart the environment" meal since it was vegetarian. dessert was girl scout cookies! yum!!!
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