Crock Pot Barley Pilaf with Summer Squash, Sugar Snap Peas and Fresh Berries with Citrus-Mint Dressing
TIME 4 HOURS (CROCK POT) SERVES 6
1 cup dried barley
handful of dried mushrooms (I used shitake)
1 teaspoon salt
3 summer squash (yellow)
large handful sugar snap peas
large handful fresh blueberries
4-6 fresh strawberries, sliced
1/2 cup slivered almonds or nut of choice
chopped lettuce to serve on (I used a head of red leaf because it was cheaper)
Place barley, broth, salt and dried mushrooms in crock pot. Cook on med-high heat for about 4 hours checking after 3 hours.
Meanwhile, chop squash into small bite size pieces, slice strawberries and sugar snap peas. When barley is done spoon on top of chopped lettuce and sprinkle veggies and fruits and nuts over top. Serve with Citrus Mint Dressing. (A Strawberry Vinegraitte would be nice too)
FOR THE DRESSING
1/4 cup fresh mint leaves from your cute little indoor herb garden
1 clove garlic or shallot
1/3 cup freshly squeezed lime or orange juice depending on your fancy
1/4 cup EVOO or grape seed oil
if you prefer you could use vinegar instead of citrus. I've used both.
1/3 cup white wine or champagne vinegar
Blend all ingredients in a blender until combined. You can whisk if you'd like but I find the ingredients tend to separate much faster.