Barley-Lentil Salad (Epcot Food and Wine Festival)

By ArmySister

Epcot Food and Wine Festival, Hops and Barley Market

Ingredients

• 1/2 cup olive oil
• 1/2 cup thinly sliced scallion
• 1/2 cup finely shredded yellow squash
• 1/4 teaspoon cayenne
• 3/4 cup pearl barley, rinsed
• 1/2 cup green lentils, rinsed
• 2 1/2 cups chicken or vegetable broth
• 2 tablespoons malt vinegar
• Sea salt
• Freshly ground pepper to taste

Details

Servings 4

Preparation

Step 1

Heat half the oil in a 3 - 4 quart heavy pot over moderate heat and add the scallion, squash and cayenne, stirring until fragrant, about 1 minute.
Add the barley and lentils and cook for an additional minute, or until the grains are well coated in oil.
Stir in the stock and bring the liquid to a boil. Reduce heat and simmer, covered, until all the liquid is absorbed and the grains are tender, about 30 minutes.
Remove the pan from the heat and let stand, covered, for 10 minutes. Stir in the remaining oil, vinegar and season to taste with salt and pepper.