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


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.


Serves 6


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