YIELD: 24 servings
2 qts. water
13/4 lbs. pearl barley, uncooked
1/3 cup lemon juice concentrate
1/4 cup soy sauce
3 tsps. paprika
1 Tbsp. sugar
1 cup frozen corn kernels
1 cup frozen peas
1 cup frozen diced carrots (or blanched fresh carrots, diced)
1 each lemon, zested
1/2 cup olive oil
1/3 cup fresh mint leaves, chiffonade
as needed salt and black pepper
- Bring water to a boil. Add barley and simmer, stirring occasionally, until barley is cooked but still firm, about 15 minutes. Drain, rinse and chill barley.
- Heat lemon juice, soy sauce and paprika. When warm, add sugar, vegetables, lemon zest and olive oil. Mix in barley and chopped mint. Season to taste with salt and pepper.
Recipe and photo from Executive Chef Anthony Kveragas, CEC, Cornell University, Ithaca, NY.