Barley & Fig Salad


1 1/2 cups chicken broth

1 cup quick cooking barley


1/2 cup shredded carrots

1/4 cup snipped fresh parsley

1 chopped shallot

zest of 1 lemon

2 tablespoons water

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 1/2 teaspoon fresh snipped basil (or 1/2 t dried basil)

1/4 tsp each salt & pepper

1/2 cup chopped peanuts, cashews or toasted almonds


Combine broth, barley & raisins in saucepan. Bring to boiling; reduce heat. Cover & simmer 10-12 minutes or till liquid is absorbed.

In large bowl, combine carrots, parsley, shallot, lemon zest & cooked barley.

Combine water, oil, lemon juice, basil, salt & pepper in a jar. Cover & shake well. Pour over barley mixture & toss to coat all ingredients.

Cover & chill 4-24 hours. To serve, stir in nuts.