Barley Lentil Salad Food

AWESOME LENTIL-BARLEY SALAD

Steps:

• In a large pot, wash and rinse the barley and lentils. Fill pot with a lot of water, and bring to a boil. Once boiling, reduce the heat and boil until cooked - 45 minutes to an hour.
• Drain and rinse with cool water.
• Transfer to a salad bowl and toss with the onions/chives.
• Combine all the dressing ingredients, then add to the lentil-barley-onion mixture, stirring until well combined.

BARLEY LENTIL SALAD

Steps:

• Bring the barley and 2 1/2 cups water to a boil in a saucepan. Reduce the heat and simmer, partially covered, until the water is absorbed ant the barley is tender, about 45 minutes.
• Meanwhile, bring the lentils and 2 cups water to a boil in a saucepan. Reduce the heat and simmer, partially covered until the water is absorbed and the lentils are tender, about 20-30 minutes.
• Transver the barley and lentils to a medium bowl and stir in the garlic.
• When the barley and lentils have cooled, strin in the onion, celery and parsley.
• Whisk together the olive oil, lemon juice, mustard and salt. Stir the dressing into the salad and serve at room temperature.

LENTIL BARLEY STEW

Steps:

• Heat canola oil in a heavy pot or Dutch oven over medium-high heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes.
• Stir in water, green bell pepper, carrot, potato, corn, celery, rutabaga, and barley; bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
• Stir in lentils. Continue to simmer until lentils and vegetables are tender, about 30 minutes more.
• Remove from heat. Stir in arugula and season with salt to serve.

MEDITERRANEAN BARLEY SALAD

Steps:

• Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool to room temperature in a bowl.
• Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and balsamic vinegar in a blender until smooth. Pour over the barley. Fold in the cilantro, olives, and remaining olive oil until blended. Cover, and refrigerate until cold. Stir before serving.

VEGGIE BARLEY SALAD

Steps:

• In a small saucepan, bring the broth, water and barley to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes., In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper. Pour over barley mixture; toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in almonds.