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Saiy Minted Barley Salad

1 Min Read
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FM Staff

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

  1. 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.

  2. 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.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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