lemon dill barley salad

Such a fresh, springy wholesome taste for such little effort. I have been eating this for the past week and I can't get enough of the powerful fresh flavor that hits your mouth. It also keeps so well in the fridge!

So far it has been a welcome companion at spring picnics, with some lentils added, or with some sharp cheddar melted on top.

Ingredients:

• 2 cups dried barley
• 4 cups water to cook the barley
• 1/3 cup fresh squeezed lemon juice (yes, it must be fresh squeezed. Put that bottle down).
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 bunch of fresh dill, washed and finely minced. (stems and all).
  
• dash of fresh ground pepper (optional)

Directions:

• cook the barley in a large pot. Bring to a boil and then reduce to a simmer. wait till all the water is cooked off.
  
• Note- this is much easier in a rice cooker
• wash, dry and mince the dill (stems and all)
• combine the lemon juice, olive oil, salt and pepper, and mix
• when the barley is done cooking, dress it with the lemon mixture
• add the dill.
• Taste. Add more lemon, oil, salt and/or pepper to taste if desired.