Though I rarely hear it from Rice Kernel or FHE, I tire easily of our usual starches: pasta and rice. Recently, we’ve worked our way through yams and the various colors of potatoes. But the boys aren’t as big a fans of those as I am.
When Rice Kernel was about a year old, he often enjoyed semi-pureed beef and vegetable barley stew. Just right for the winter months (whatever that means in California), this is a hearty grain salad with beautiful colors, crunch, and a toothsome bite from barley.
Pine Nut Barley Salad
1/2 cup pine nuts
1/4 cup extra-virgin olive oil
2 medium carrots, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
1/4 cup chopped fresh parsley, scallion, or chives
1/4 cup finely chopped shallot (1 large)
1/4 cup corn, frozen
2 tablespoons fresh lemon juice
- Cook barley according to directions. Drain in a colander, then rinse under cold water and drain well.
- While barley is simmering, cook pine nuts in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted 1 shade darker, about 3-4 minutes.
- Toss nuts and oil with barley and remaining ingredients in a large bowl, then season with salt and pepper.