Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Insalata di orzo perlato svuota dispensa

Pantry-Clearing Pearl Barley Salad

Name: Pantry-Clearing Pearl Barley Salad
Total time: 1800 s
Yield: 3 servings
Cuisine: American
Ingredients: 3 1/2 oz pearl barley (about 100 grams); 1/2 cup steamed corn (about 130 grams); 1/2 cup steamed bean sprouts (about 130 grams); 6 oz mixed pickled vegetables (about 170 grams); 5 1/2 oz tuna (about 160 grams); as needed Olive oil,; 1 pinch salt; 1 dash freshly ground pepper; 2 cups water (about 500 ml)

rosso rubinian @rosso_rubinian

Italia

Make space and check the pantry, especially because we often forget what we've set aside.
With the arrival of the cold season, I organize.
Then October still offers pleasant days to spend outside.
And here's my pantry-clearing recipe as a "Recycling Recipe," the theme of this week.

rosso rubinian @rosso_rubinian

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Ingredients

30 minutes + chilling in the fridge

3 servings

3 1/2 ozpearl barley (about 100 grams)
1/2 cupsteamed corn (about 130 grams)
1/2 cupsteamed bean sprouts (about 130 grams)
6 ozmixed pickled vegetables (about 170 grams)
5 1/2 oztuna (about 160 grams)
as neededOlive oil,
1 pinchsalt
1 dashfreshly ground pepper
2 cupswater (about 500 ml)

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Steps

30 minutes + chilling in the fridge

1

Prepare all the ingredients.
2

Before cooking the pearl barley, rinse it well under running water.
To cook, boil in salted water over low heat for 20-25 minutes.
3

Open all the packages, remember to drain the pickled vegetables, corn, bean sprouts, and tuna, and put their contents in a bowl.
Mix.
4

Finally, add the pearl barley and mix well.
Let it rest in the fridge until ready to serve.
Today, we're taking it to work.

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Cooksnaps

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rosso rubinian @rosso_rubinian

Published in the US on April 10, 2025 13:04

Italia

Ciao sono Barbara,Assaggiatore Certificato Olio EVOSommelier vino e olio extravergine di oliva. Assaggiatore di formaggi.Appassionata di cucina, affascinata dalla cultura orientale, cucino coreano.In viaggio visito mercati, mangio unicamente cucina locale, compro libri con ricette del posto..Seguimi su Instagram @rosso_rubinianSeguimi su Pinterest @rossorubinianSeguimi su Twitter @rosso_rubinian

Keywords

Salad Corn Vege Barley Pepper Bean Sprout Pickle Tuna

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