Rinse the barley twice and drain.
Place in a Pressure Cooker® with 1 1/2
liters of water, salt, garlic, and onion.
Close the Pressure Cooker® and put on the
pressure regulator, place it on the
stove over high heat for about 25 minutes
or until a constant steam comes out, lower the heat
to medium and cook for 30 minutes.
Remove the Pressure Cooker® from the heat,
let it cool, remove the pressure regulator,
open the Pressure Cooker® and you're done!
Transfer the barley to a colander and drain.
Place a bowl with ice water
and let soak for 2 minutes
to stop the cooking. Drain again.
Drain the tomatoes in
oil before slicing them into julienne,
reserving the oil to use as
part of the olive oil, if desired.
Drain the artichoke hearts, rinse, and slice into quarters or halves,
depending on the size.
In a large bowl, whisk the vinegar
with the olive oil. Add the
cooked barley, dehydrated tomatoes,
artichokes, red onion,
parsley, and pine nuts; mix until fully combined
.
Season to taste
with salt and pepper and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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