Ingredients

¾ c. barley
2½ c. water
12 oz. green beans, chopped into ½-inch pieces
1 medium shallot, finely chopped
2 large radishes, thinly sliced
1 red bell pepper, chopped
Salt and pepper to taste
5 garlic cloves, chopped
2 tsp. chopped fresh oregano
½ c. olive oil

Directions

Preheat the oven to 300oF. In an ovenproof glass pitcher, combine the olive oil and the garlic, place on a glass pie plate and heat in the center of the oven for 1½ hours. When ready, mix in the oregano and let cool. Bring the water to a boil in a pot while rinsing the barley in a strainer. Once boiling, add the barley, cover the pot, reduce heat and let cook until 40 minutes or until tender. In a separate saucepan, bring about 2 inches of water to a boil and place the beans inside. Cover and steam them for about 5 minutes, until just tender. Transfer the beans to a bowl and add the chopped shallot, radishes and bell pepper. Add the cooked barley and salt and pepper to taste. Mix in the garlic and olive mixture and enjoy.

Yield

Serves 6

Nutrition

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