PEARLED BARLEY AND CORN SALAD

PEARLED BARLEY AND CORN SALAD
Rachel Ray Magazine Nov 2013

1C pearled barley
Salt and pepper
1T canola or vegetable oil
2 ears corn, kernels removed
1 small red onion, finely chopped
2 ribs celery with leafy tops chopped
3-4 garlic cloves, chopped
1 pint cherry tomatoes, halved
1/2 C chopped flat leaf parsley
Handful of basil leaves -- stacked, rolled and thinly sliced
1/4 C pine nuts, lightly toatsed
about 1/4 C evoo
1 lemon, zested and juiced

In a small pot, cover the barley with a couple inches of water.  Cover pot and bring to boil.  Salt the water and cook the barley until al dente, about 25 minutes.  Drain.
In a large skillet, heat the oil over medium-high.  When the oil ripples, add the corn; cook until lightly browned.  Stir in the onion, celery, and garlic; cook for 2 minutes.  Transfer to a large bowl.
Add the tomatoes, parsley, basil, pine nuts and barley to the corn mixture;  stir to combine.  Dress with the evoo, lemon juice and zest.  Season and serve at room temperature. or cold.

SAUSAGE AND MILLET CARIBBEAN STYLE

SAUSAGE AND MILLET CARIBBEAN STYLE
Chef Brad

1C Millet
1C pearled barley
1C white rice
2T sugar
3T oil
5 C chicken broth
4 sausages, cut up
1 small can tomato paste
2T capers
2T balsamic vinegar
1 small onion, chopped
Fresh parsley, chopped
Fresh oregano, chopped
2 roasted red peppers
2 garlic cloves, minced
In large electric pressure cooker, heat oil and carmelize sugar.  Place in grains and coat.  Add  in all the rest of the ingredients.  Cook at high pressure for 25 minutes.