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Barley Tabouli
1/4 cup barley grits
1/2 cup water
4 chopped tomatoes
1 cup chopped parsley
4 chopped green onions
1 small diced cucumber
1/8 fresh mint, chopped (or 1 tbsp dry mint leaves)
1/2 cup olive oil
1/2 cup lemon juice
salt and freshly ground pepper
Soak barley grits in water for one hour. Squeeze dry. Set aside. Toss vegetables, barley grits and mint together. Sprinkle with oil and lemon juice. Add salt and pepper to taste. Refrigerate. Makes 8 to 10 servings.
"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."
Fernand Point (1897-1955)
Cheese rennet is an herb in the coffee family, also called lady's bedstraw and yellow bedstraw. It contains a milk curdling enzyme, and the name cheese rennet comes from its ability to curdle milk for cheese making. The leaves and stems also yield a yellow dye which was used to color cheese and butter. The name lady's bedstraw relates to its use as a mattress stuffing.
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