Barley Greens Salad Food

BARLEY GREEK SALAD

Steps:

• Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
• Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
• Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.

BARLEY WITH BEETS, ARUGULA AND GOAT CHEESE

Steps:

• Heat the oven to 400 degrees. Wrap the beet in foil and roast in oven for 40 minutes, until it can be easily pierced with a knife. Allow to cool slightly. Peel the beet by wrapping it in plastic wrap and rubbing off the skin. Dice into 1/2 inch pieces.
• In a medium saucepan, heat the oil. Add the onion and cook until it becomes translucent, about 3 minutes. Add the garlic and cook for 1 minute. Add the barley and the broth. Stir, cover and simmer for 20 minutes, or until the barley is cooked and tender. Stir in the arugula and the beets. Season with salt and pepper. Crumble the goat cheese on top.

BARLEY GRAIN BOWL WITH TAHINI VINAIGRETTE

Steps:

• Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 20 to 30 minutes. Drain and cool.
• In a food processor, combine the tahini, scallions, jalapeno, garlic, vinegar and oil. Season with salt and pepper. Process until you have a smooth, thick green dressing. If the mixture is too thick, add 1/4 to 1/2 cup of water to thin to about the consistency of pancake batter.
• Combine the vinaigrette and cooked barley and mix to thoroughly coat the barley. You may not use all the vinaigrette. Set up two serving bowls. Evenly divide the barley between the two bowls. Top each with the olives, tomatoes and capers. Season with a pinch more salt and garnish with the cilantro.

BARLEY AND CORN SALAD WITH ARUGULA AND GREEN BEANS

Steps:

• Cook barley in medium saucepan of boiling salted water until tender, about 30 minutes. Drain; cool. Transfer to large bowl.
• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Pat beans dry with paper towels. Cut half of beans into 2-inch pieces. Transfer to bowl with barley. Mix in corn kernels. Coarsely chop 2 bunches arugula; add to bowl with barley mixture.
• Whisk olive oil, vinegar, shallots, thyme and Dijon mustard in small bowl to blend. Pour enough dressing over barley mixture to coat. Season salad to taste with salt and pepper.
• Arrange remaining 2 bunches arugula around edge of large platter. Arrange remaining whole beans in spoke pattern atop arugula. Mound salad in center of platter. Sprinkle with goat cheese. Drizzle any remaining dressing over arugula and beans and serve.