Barley and Veggie Salad last year’s cook-off winner

The deadline is looming for those barley recipes.

Entries in the National Barley Cook-Off must be submitted by Aug. 15 to the Palouse Grain Growers for a chance to win up to $175 in prize money.

The recipes must contain a “significant amount” of pearled barley and serve four to six people. Submit typed recipes to: Palouse Grain Growers Inc., Box 118, Palouse, WA 99161. Include complete name and mailing address.

For more information, send a request to grain@palouse.com or call Bruce Baldwin at (509) 878-1621 or Ben and Janet Barstow at (509) 878-1742.

Here is last year’s “People’s Choice” winner from the competition:

Barley and Veggie Salad

Submitted by Marilyn Chaney, Viola, Idaho

2 cups cooked pearled barley, cooled (3/4 cup uncooked, boiled in 3 cups water about 40 minutes or until tender)

1 cup chopped celery

1/2 cup chopped green onions

1/2 cup chopped zucchini

1/2 cup chopped black olives

1/2 cup canned artichoke hearts, chopped

1/2 cup diced fresh tomato

2 ounces crumbled feta cheese

Italian dressing

Mix all ingredients with Italian dressing to coat well. Chill. Serve on lettuce leaves or use to fill fresh tomato.

Yield: 4 to 6 servings

Approximate nutrition per serving (based on 6): 162 calories, 7 grams fat (2 grams saturated, 41 percent fat calories), 3.7 grams protein, 21 grams carbohydrate, 8.4 milligrams cholesterol, 3 grams dietary fiber, 296 milligrams sodium.