Vegetable Barley Salad - cooking recipe

Ingredients

4 1/2 c. water
1 2/3 c. quick cooking barley
1 tsp. instant chicken granules
1 large cucumber, finely chopped (2 c.)
1 medium sweet red or green pepper, chopped
1/4 c. sliced green onion
3 Tbsp. snipped fresh coriander or parsley
2 Tbsp. snipped fresh mint or 2 tsp. dried mint
1/3 c. salad oil
1/2 tsp. finely shredded lemon peel
1/3 c. lemon juice
1/4 tsp. salt
1/4 tsp. pepper

Preparation

In
a large saucepan bring water to a boil.
Add barley and bouillon
granules.
Return
to
boiling;
reduce
heat. Simmer, covered
for 10 to 12 minutes or until tender.
Drain well\tand rinse
with cold water and drain again.
In a large mixing\tbowl, stir
together drained barley, cucumber, red or green
pepper, green
onion
and
herbs.
In a screw top jar, combine
oil, lemon peel, lemon juice, salt and pepper.
Cover and
shake
well.
Pour over
barley
mixture,
toss to coat. Season
to
taste
with additional salt and pepper.
Cover and chill in refrigerator several hours or overnight.