Ingredients:
1 tablespoon olive oil
1 onions, finely chopped
1 carrots, finely chopped
1 celery, , finely chopped
2 (6 ounce) cans salmon, drained
1 cup pearl barley
1/4 cup rice, wine or balsamic vinegar
cilantro or parsley, minced and as much as desired
pepper, as much as desired
Directions:
Heat oil in a 6 quart oven proof casserole.
Add onion, carrot and celery.
Saute 2-3 minutes , stirring constantly.
Add salmon and break up with a fork.
Add barley, vinegar, cilantro, pepper and 2 cups water.
Bring to a simmer then place in 350 oven and bake 45 minutes or until liquid is absorbed.
Stir before serving.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.