To prepare the barley and broccoli salad, place a pot filled with water ... or simply add them to your vegetable soup!

The barley needs to be cooked and completely cooled before making the salad, at least 1 1/2 hours and up to 4 days in advance. Refrigerate the pickled vegetables for up to 1 week. Refrigerate the ...

1. In a large saucepan of salted boiling water, cook the barley over moderate heat until slightly tender, about 30 minutes. Drain and quickly rinse the barley under running water to cool it slightly.