Barley Salad with Red and Green Peppers

Total time: 25 minutes
   Colorful peppers add both flavor and nutrition to salads and side dishes.  I use quick-cooking barley, which takes about 15 minutes.  Cook in chicken stock for added flavor.

 Ingredients:

• 2/3 cup (3.3oz, 95gr) quick-cooking barley
• 1 1/3 cup (11oz, 330ml) chicken stock
• 1/2 red bell pepper, sliced into strips
• 1/2 green bell pepper, sliced into strips
• 1 onion, sliced
• 2 tsp olive oil
• 1 tbs fresh chives, chopped
• 1 tbs fresh basil, chopped
• Mustard Vinaigrette:
• 2 tbs Dijon-style mustard
• 2 tbs white Balsamic vinegar
• 2 tbs good olive oil

 Instructions:

• Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.
• Heat medium nonstick over medium heat.  Add oil, onion, pepper and sauté until tender and light brown, about 10 minutes.
• Mustard Vinaigrette:
• In a small bowl whisk together mustard and vinegar. 
• Slowly drizzle in olive oil, whisking constantly.
• To finish:
• When barley is done put into a medium bowl. 
• Add peppers and onions.
• Stir in Vinaigrette, herbs, and serve.