Organic Purple Barley

Note: Adapted from The Hip Chick's Guide to Macrobiotics, by Jessica Porter. Umeboshi (plum) vinegar can be found at the Boise Co-op.

Total time: 1 hour and 10 minutes plus chilling time for the salad
Servings: 6 to 8


2 Tbsp Lemon Juice

1 Tbsp Dijon Mustard

Pinch plus 1/2 teaspoon Sea Salt, divided

1 Tbsp Apple Cider Vinegar 

1 Tbsp Umeboshi Plum Vinegar

1 Tbsp Minced Shallot

1/4 cup Olive Oil

5 cups Water

2 cups Pearl or Hulled Barley

2 Bay Leaves

2 Tbsp chopped Fresh Oregano (or 2 teaspoons dried and crumbled)

1/3 cup pitted and chopped Kalamata Olives

1/3 cup drained Capers

1/2 cup toasted Pine Nuts

1/4 cup finely chopped Green Onions



1. To make the dressing, combine the lemon juice, mustard, pinch sea salt, vinegar, shallot and olive oil in a medium bowl and set aside.

2. To prepare the salad, bring the water to a boil in a large saucepan. Add the barley with the remaining salt and bay leaves. Simmer until the barley is tender and all of the water is absorbed, 45 minutes to 1 hour total cooking time. Remove from heat and cool.

3. Place the barley in a large bowl, and stir in the dressing and oregano. Cover and chill for about 2 hours or until ready to serve. Before serving, gently stir in the olives, capers, pine nuts and green onions.

Each of 8 servings: 311 calories; 6 grams protein; 42 grams carbohydrates; 9 grams fiber; 14 grams fat; 1 gram saturated fat; 0 cholesterol; 561 mg. sodium.