1 cup barley (not pearled)
1 teaspoon salt
1/4 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped
1 tomato, chopped
1-2 stalks celery, sliced
1 carrot, julienned or finely sliced
2-3 tablespoons red wine vinegar
2-3 tablespoons olive oil
1 crushed minced garlic clove
juice and zest of 1 blood orange
1-2 tablespoons Thai chili sauce
1 tablespoon peanut butter
1-2 teaspoons soy sauce
salt and pepper, to taste
1. Soak barley in water for 1 hour, drain, add back to pan with about 3 cups water and 1 teaspoon salt. Cook for about 40 minutes (should be chewy, but definitely cooked all the way through). Drain and set aside to cool.
2. Add chopped cilantro, basil, tomato, celery, and carrot to large bowl. In a separate jar or container, mix red wine vinegar, olive oil, garlic, blood orange juice and zest, Thai chili sauce, peanut butter, and soy sauce.
3. Once combined, add to veggies and herbs. Then add cooled barley. Mix to combine. Season, to taste
It's really great piled on butter leaf lettuce and you can even eat it as a wrap using the lettuce leaf. It's great right away, but even better the next day!'