Country Barley Corn And Okra
|Frozen okra||10 Ounce (1 Package)|
|Salad oil||2 Tablespoon|
|Onion||1 Medium, diced|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Water||2 1⁄2 Cup (40 tbs)|
|Barley||1 Cup (16 tbs)|
|Chicken bouillon cubes/Envelopes||2|
|Canned kernel corn||12 Ounce, drained (1 Can)|
1. Prepare okra as label directs; drain. Set aside.
2. Prepare dressing: In 1-quart saucepan over medium heat, in hot salad oil, cook onion, stirring frequently, until tender, about 10 minutes. Remove saucepan from heat. Into mixture in saucepan, stir vinegar, sugar, salt, and pepper until blended. Pour dressing into large bowl; add cooked okra; cover and refrigerate.
3. Meanwhile, in 4-quart saucepan over high heat, heat water, barley, and bouillon to boiling. Reduce heat to low; cover and simmer 1 hour or until barley is tender and all liquid is absorbed.
4. Add barley and corn to okra mixture in bowl; toss to coat well. Cover and refrigerate 1 hour to blend flavors, stirring occasionally.