Barley Pilaf with Spring Vegetables

Total time: 25 minutes
   Chewy barley makes great pilaf and salad.  It has a bit more substance than rice and is a nice alternative from pasta.  This is meant to be served warm or room temperature. 

 Ingredients:

• 2/3 cup (3.3oz, 95gr) quick-cooking barley
• 1 1/3 cups (11oz, 330ml) chicken stock
• 6oz (180gr) asparagus, white or green
• 3oz (90gr) mangetout, snow peas
• 3oz (90gr) cherry tomatoes
• 1 tbs snipped fresh basil   substitute 1 tsp dried
• 1 tbs snipped fresh chives   substitute 1 tsp dried
• Vinaigrette
• 1/2 tbs Dijon-style mustard
• 1 tbs sherry vinegar
• 2 tbs good olive oil
• 1 tsp dried Herbes de Provence  

 Instructions:

• Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.
• Trim mangetout and slice into thirds.
• Trim asparagus and cut into 1" (2.5cm) lengths. 
• Cut cherry tomatoes in half.
• Bring a medium pan of water to boil and blanch the asparagus for 2 minutes if slender, 3 minutes if thick. 
• Add the mangetout for the last 1 minute of cooking time.
• Drain and rinse with cold water to stop the cooking, but leave them a bit warm.
• Vinaigrette
• In a small bowl whisk together mustard, Herbes and vinegar. 
• Slowly drizzle in olive oil, whisking constantly.
• To finish
• Put barley into a medium bowl. 
• Add drained vegetables, chives and Vinaigrette, stir well to combine.
• Add tomatoes, stir gently and serve.