Pearl Barley, the other white grain

The trouble with barley is that most people have no clue what to do with it once they get it. The only recipe on the package is for beef barley soup. Like Galliano, the anise flavored liquor whose only use seems to be in a harvey wallbanger, pearl barley seems to be the one-trick pony of the grain world.

But no more.

Here's a recipe that will transform this rather humble and inexpensive grain into a surprising and tasty side dish. You're guests will marvel at your culinary acumen while they ask for more. It's a bit like a tabouli salad, and it's a great dish for summer months. Here's what you'll need;

1 cup pearl barley (rinsed)

4 cups water

1/2 bunch Italian parsley (the regular stuff'll work well, too, so don't sweat it)

1/2 cup of roasted pine nuts or walnuts (walnuts are, literally, about 1/20th the price of pine nuts, so really, if you don't have a bag of pine nuts sitting around without a use, you'd save quite a bit by sticking to the walnuts)

1/2 cup chopped sun-dried tomatoes.

1/2 cup crumbled feta or goat cheese (the slightly soft goat cheese is better, I think, but the feta is easier to get hold of)

1/4 cup vinagrette

Put the rinsed barley onto the water and bring to a boil. Reduce to a simmer for 20 minutes then drain and rinse the barley in cold water and set aside. Chop the parsley and sun-dried tomatoes finely, then combine all of the ingredients and toss. Serve over a bed of romane lettuce leaves. This keeps well in the refrigerator for several days.