While this is good with either grain suggested, I prefer making it with barley. Its texture contrasted with that of the corn is quite pleasant. Like corn relish, this is a sturdy picnic dish and is also a good accompaniment to grilled or roasted vegetables.
Recipe information
Yield
6 servings
Ingredients
1 cup pearl barley or brown rice, rinsed
2 cups cooked fresh corn kernels (from 3 medium ears) or one 10-ounce package frozen corn kernels, thawed
1 pint cherry tomatoes, halved
1/2 cup chopped fresh parsley or 1/4 cup chopped fresh dill
1/2 to 2/3 cup natural low-fat vinaigrette, or as needed (try balsamic vinaigrette)
Salt and freshly ground pepper to taste
Preparation
Step 1
Bring 3 cups water to a rapid simmer in a saucepan and stir in the barley or rice. Cover and simmer gently until the water has been absorbed, about 35 minutes. Remove from the heat and set aside, uncovered, until room temperature.
Step 2
Combine the cooled barley or rice with the remaining ingredients in a serving bowl and toss well. Serve at once or cover and refrigerate until needed.
nutrition information
Step 3
Calories: 162
Step 4
Total Fat: 5g
Step 5
Protein: 3g
Step 6
Carbohydrate: 28g
Step 7
Cholesterol: 0mg
Step 8
Sodium: 209mg
