Friday, March 10, 2006
Point Count: Barley and Corn Salad
Modified from a recipe on epicurious.com.
BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING
2 cups vegetable or chicken stock - 0 pt.
1 tablespoon water - 0 pt.
3/4 teaspoon salt - 0 pt.
1 cup barley - 12 pt.
2 cups corn (from about 4 ears) - 4 pt.
1 TB olive oil - 3 pt.
1 clove garlic, roughly chopped - 0 pt.
1/3 cup chopped fresh basil - 0 pt.
3 tablespoons chopped fresh chives - 0 pt.
1 1/2 tablespoons red-wine vinegar - 0 pt.
1/4 teaspoon Splenda - 0 pt.
1/4 teaspoon black pepper - 0 pt.
Bring stock with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
Remove barley from heat (when tender) and let stand, covered, 5 minutes.
While barley stands, pulse oil, garlic, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
Drain barley well in large sieve and add to corn in bowl, then add dressing, tossing to combine.
Makes 4 to 6 side-dish servings; 19 points total, so 3 points if you get 6 servings, or 4.5 points if you get 4.
BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING
2 cups vegetable or chicken stock - 0 pt.
1 tablespoon water - 0 pt.
3/4 teaspoon salt - 0 pt.
1 cup barley - 12 pt.
2 cups corn (from about 4 ears) - 4 pt.
1 TB olive oil - 3 pt.
1 clove garlic, roughly chopped - 0 pt.
1/3 cup chopped fresh basil - 0 pt.
3 tablespoons chopped fresh chives - 0 pt.
1 1/2 tablespoons red-wine vinegar - 0 pt.
1/4 teaspoon Splenda - 0 pt.
1/4 teaspoon black pepper - 0 pt.
Bring stock with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
Remove barley from heat (when tender) and let stand, covered, 5 minutes.
While barley stands, pulse oil, garlic, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
Drain barley well in large sieve and add to corn in bowl, then add dressing, tossing to combine.
Makes 4 to 6 side-dish servings; 19 points total, so 3 points if you get 6 servings, or 4.5 points if you get 4.
