Here's one I've used many times:

Barley Salad

3½ ounces dry barley (pearl barley= ½ cup)
1½ cup water, or more
¼ teaspoon salt
2½ ounces mushrooms, sliced (fresh= 1 cup)
1 1/2 ounces carrots, thinly sliced (= 1/3 cup)
1 1/2 ounces zucchini, thinly sliced (or sliced green pepper, radishes, and/or red onion = 1/3 cup)
1 ounce green onion (sliced 3 tablespoons)
3 tablespoons finely chopped parsley
3 tablespoons lemon juice
2 tablespoons oil (vegetable oil)
1 minced garlic clove (or ¼ teaspoon garlic salt)
1/2 teaspoon basil
pinch of salt



Add the ¼ teaspoon salt to the boiling water and add barley, then stir. Add a drop of oil to prevent boiling over.


Cover, lower heat, and cook until tender, about 1 hour for regular barley. Drain and chill.


Add the vegetables.


Combine the lemon juice, oil, and seasonings and add to salad.


Toss lightly to coat ingredients. Add salt to taste.


Chill at least 3 hours or overnight.