Double-Mint Barley Tabbouleh

• 1 cup pearl barley
• Salt and pepper
• 1 1/2 cups fresh spearmint leaves
• 1/3 cup EVOO
• 1 small clove garlic
• 1 tablespoon fresh lemon juice
• 2 cups parsley leaves, chopped
• 1 bunch scallions, trimmed and thinly sliced
• 3/4 cup shelled salted, toasted pistachios, coarsely chopped
• 1/2 cup chopped roasted red peppers

In medium saucepan, bring 2 cups water, barley and 1/2 tsp. salt to boil. Cover, lower heat to low and cook until water is absorbed, about 35 minutes. Fluff with fork and spread out on baking sheet to cool. While barley cooks, puree 1/2 cup mint, EVOO, garlic, and lemon juice in blender. Finely chop remaining 1 cup mint and , in large bowl, toss with cooled barley, parsley, scallions, pistachios, roasted peppers and mint dressing; season.

Makes 6 c.

VERDICT:  I stripped my garden bare of mint and only came up with a scant cup of mint, so this may not have turned out as intended.  It seemed like it took a lot of work--I especially resented getting out the blender for the sauce--and that the resulting tabbouleh that was no better or worse than any other I've had.  Toss.