BARLEY AND HERB SALAD WITH ROASTED ASPARAGUS
When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them? What's more, the California chef and teacher John Ash, demonstrating a recipe at the recent "Healthy Kitchens, Healthy Lives" conference at the Culinary Institute of America in Napa Valley - an event that bridges health care, nutrition science and cooking - insists that not only does asparagus taste better when it's not cooked in or near water, but also that it doesn't cause that distinctive odor in urine many people experience after eating it. I can't vouch for the latter claim, but asparagus is intensely delicious when you roast it And it's a beautiful addition to this lemony mix of barley and herbs. For the herbs, I like to mix sweet (tarragon, chives) with bitter (parsley, marjoram, thyme). Cooked barley will keep for 3 days in the refrigerator and can be frozen. The dressed grains will be good for 2 to 3 days.
Provided by Martha Rose Shulman
Categories appetizer, main course, side dish
Time 1h
Yield Serves 4 as a main dish salad, 6 as a side
Number Of Ingredients 15
Steps:
- Heat a 3- quart saucepan over medium-high heat and add barley. Toast in the pan, shaking pan or stirring grains until they begin to smell a little bit like popcorn. Add water and bring to a boil. Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy). Drain off any liquid remaining in the pot through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto - it'll keep for a day in the refrigerator). Shake strainer and return barley to the pot. Cover pot with a clean dishtowel and return the lid. Allow barley to sit for 10 to 15 minutes.
- Meanwhile, roast asparagus and make dressing. Preheat oven to 425 degrees F. Line a baking sheet with parchment. Snap off woody ends of the asparagus and place on parchment-lined baking sheet. Add olive oil and salt and pepper to taste and toss together until all of the asparagus is coated with oil (I do this with my hands). Make sure that asparagus is in one layer on the baking sheet in the pan and place in oven. Roast for about 12 minutes, or until tender and beginning to shrivel. It should be browned in spots. Remove from heat.
- Whisk together lemon juice, vinegar, salt, lemon zest, garlic, and mustard. Whisk in olive oil.
- Transfer cooked barley to a large bowl. Add herbs and vinaigrette and toss together until barley is evenly coated with dressing. Arrange on a platter or on plates. Lay stalks of roasted asparagus on over the top, and serve.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 24 grams, Carbohydrate 43 grams, Fat 29 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 895 milligrams, Sugar 3 grams, TransFat 0 grams
HERBED BARLEY SALAD WITH DATES
Pearl barley requires less cooking time, which means you can get this nutritious salad chock-full of fresh herbs and dates on the table in a flash.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Bring barley and 3 cups water to a boil in a medium saucepan. Add 1/2 teaspoon salt. Cover, reduce heat, and simmer until barley is tender, about 40 minutes. Drain if necessary and let cool.
- In a medium skillet, toast cumin seeds over medium heat until fragrant, about 2 minutes. Remove from skillet and set aside. Add oil and shallots to same skillet and heat over medium. Cook, stirring occasionally, until shallots are golden and crispy, about 9 minutes. Transfer to a paper towel-lined plate; reserve oil.
- Combine turmeric, lemon juice, and reserved toasted cumin seeds and oil; season with salt and pepper. Add to barley along with herbs and dates. Stir to combine. Transfer to a serving bowl and top with crispy shallots.
WARM CAULIFLOWER AND HERBED BARLEY SALAD
We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.
Provided by Bon Appétit Test Kitchen
Categories Salad Bean Sauté Low Fat Vegetarian Quick & Easy High Fiber Dinner Lunch Barley Cauliflower Winter Healthy Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Place barley in a large saucepan; add water to cover by 2". Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
- Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
- Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.
- Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.
- Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.
HERBY BARLEY SALAD WITH BUTTER-BASTED MUSHROOMS
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Provided by Chris Morocco
Categories Bon Appétit Herb Barley Vegetarian Thanksgiving Side Kid-Friendly Quick and Healthy Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 14
Steps:
- Cook barley in a medium pot of boiling salted water until tender, 50-60 minutes for hulled or hull-less, 20-30 minutes for pearl. Drain; spread out on a baking sheet and let cool.
- Meanwhile, cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5-7 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Let cool. Set shallot cooking oil aside.
- Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes longer.
- Reduce heat to medium and add thyme sprigs, garlic, and butter to skillet. Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind.
- Toss cooled barley, cilantro, parsley, lemon juice, 1 1/2 oz. Parmesan, and 2 Tbsp. reserved shallot oil in a large bowl to combine; season with salt and pepper. Add mushrooms; toss again to combine.
- Just before serving, top with fried shallots and more shaved Parmesan.
- Do ahead
- Barley can be cooked 1 day ahead. Let cool; store airtight and chill. Dish can be made 3 hours ahead; store tightly wrapped at room temperature.
BARLEY & BULGUR CHOPPED HERB SALAD
A healthy, fibre-rich grain salad that counts as 2 of your 5-a-day. Mint, dill and parsley, along with onions, garlic and cloves make this a winning side dish
Provided by Cassie Best
Categories Side dish
Time 45m
Number Of Ingredients 12
Steps:
- Bring a pan of water to the boil and add the barley. Cover and cook for 25 mins, or until tender. Meanwhile, pour boiling water over the bulgur wheat to just cover, and set aside.
- Heat 2 tbsp oil in a large frying pan and add the onions. Cook for 20-25 mins, stirring regularly, until golden and caramelised. Stir in the garlic and cloves for 30 secs.
- Drain the barley and bulgur well and tip into a bowl. Add the remaining oil, the onions, and plenty of seasoning. Mix well and chill until you're ready to serve (up to 24 hrs ahead is fine, or at least 1 hr). Remove from the fridge 30 mins before you want to serve.
- Toss through the remaining ingredients and serve on a large platter or in a bowl.
Nutrition Facts : Calories 290 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein
HERBED BARLEY SALAD WITH FETA
Steps:
- Cook the barley in 3 x water for 30 minutes (according to package instructions). Remove from heat and let stand 15 minutes. Fluff with a fork. Transfer to a large serving bowl and set aside to cool.
- Meanwhile, in a small bowl, combine the lemon juice, garlic clove, maple syrup, olive oil, salt and pepper. Whisk together until emulsified.
- Add the parsley, dill and mint to the bowl with the cooled barley. Toss to combine. Pour over the dressing and toss again. Finally add the feta, pomegranate seeds, almonds and sumac (if using) and toss to combine. Taste and add more salt and pepper, to taste. Serve and enjoy!
Nutrition Facts : Calories 422 kcal, ServingSize 1 serving
HERBED BARLEY SALAD
This healthy barley-based salad is great to have on hand - especially for those on Phase 2 of the South Beach diet!
Provided by Just Call Me Martha
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine water, garlic and barley in a large pot.
- Bring to boil and then reduce heat, cover and simmer for 40 minutes or until barley is tender.
- Drain excess water.
- To make dressing, combine mustard, garlic and vinegar.
- Whisk together, then slowly whisk in olive oil.
- Season with salt and pepper if desired.
- Combine half of dressing with warm barley.
- Stir in vegetables and herbs.
- Toss with remaining dressing.
- Season to taste.
HERBED BARLEY
Provided by Marian Burros
Categories side dish
Time 30m
Yield 3 or 4 servings
Number Of Ingredients 8
Steps:
- Saute onion in oil in a large saucepan until tender, about 3 minutes.
- Stir stock, water, barley and thyme into onions. Bring to boil; lower heat; cover and simmer about 25 minutes or until liquid has been absorbed and barley is tender. Add salt and pepper to taste. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 3 grams, TransFat 0 grams
BARLEY AND FRESH HERB SALAD WITH ROASTED TOMATOES
Use pearl barley for this hardy picnic salad. Full of tomatoes, snow peas, feta cheese and fresh herbs, it's a great dish to bring to a potluck or barbecue.
Categories Salads
Yield Makes 7 cups.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Combine water and barley in a small pot over medium heat. Simmer until barley is tender, about 15 - 20 minutes. Drain and rinse under cold water.
- Meanwhile, whisk 2 tbsp oil, garlic and honey together. Spread tomatoes on a parchment paper-lined baking sheet and drizzle with oil mixture. Toss to combine. Bake until tender, about 10 - 15 minutes.
- To make dressing, whisk 2 tbsp oil, vinegar, Dijon mustard, salt and pepper together in a small bowl.
- Transfer barley to a large bowl. Add peas, parsley, mint, cheese, seeds and dressing. Toss to combine. Stir in roasted tomatoes.
Nutrition Facts : Calories 352 calories, 21.4 g fat, 10.2 g protein, 32.8 g carbohydrate, 8.4 g fibre, 428 mg sodium
BARLEY SALAD WITH HERBS
Herbs and Dijon mustard provide brightness and bite in this barley dish. Use any type of tender green herbs you have on hand, such as basil, mint, chives, parsley, or dill.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Bring barley and 3 cups water to a boil. Add 1/2 teaspoon salt. Reduce heat, cover, and simmer until barley is tender, about 40 minutes. Drain if necessary.
- Meanwhile, place shallot in a large bowl, and whisk in mustard, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
- Stir in barley and herbs. Serve warm.
More about "herbed barley salad food"
BARLEY CHICKEN SALAD WITH HERB VINAIGRETTE - MY FOOD STORY
From myfoodstory.com
5/5 (2)Total Time 18 minsCategory SaladsCalories 409 per serving
- Rub chilli powder, pepper and salt on both sides of the chicken breast and let it sit for 10 minutes. Heat olive oil in a pan and cook the chicken breast on medium high heat for 4 minutes on each side or till the internal temperature registers 165F. Once cooked, let it rest for 10 minutes before slicing.
- For the vinaigrette, pulse all the ingredients together in a food processor or mixer grinder till almost smooth. You should be able to see small speckles of the green goodness.
- Toss the barley, chopped vegetables and lettuce with two tablespoons vinaigrette. Then add the sliced chicken and pour more vinaigrette on top. You may be left with some vinaigrette which can be stored in the fridge for 4-5 days.
BIBLICAL BARLEY AND HERB SALAD - ELLEN KANNER
From soulfulvegan.com
Estimated Reading Time 6 mins
- In a large pot, bring the vegetable broth to a boil over high heat. Add the barley. Cover, reduce the heat to low, and simmer until the liquid is absorbed and the grains are tender, about 30 minutes.
- Fluff the cooked barley with a fork and set aside to cool. (The cooked barley can be stored in an airtight container in the refrigerator for a day or two; bring to room temperature before proceeding with the recipe.) Stir in the herbs, scallions, and tomato.
- In a small bowl, whisk together the lemon juice, olive oil, cumin, red pepper flakes, and agave nectar. Pour over the barley and stir until the grains are evenly coated with the dressing. Stir in the kalamatas.
- Refrigerate in an airtight container for at least two hours. The dressing will soften and moisten the barley.
HERBED BARLEY SALAD | CROSSROADS COMMUNITY FOOD NETWORK
From crossroadscommunityfoodnetwork.org
Estimated Reading Time 2 mins
HERBED BARLEY SALAD - NOW....YOU'RE COOKING! RECIPES
From nowyourecookingrecipes.com
Category Side DishTotal Time 1 hr
- In a saucepan, combine the water, garlic, and barley. Bring to a boil, reduce heat, cover and simmer for 40 minutes until barley is tender. Drain any remaining water.
- To make dressing: in a small bowl, combine mustard, garlic (second amount) and vinegar. Whisk together, then slowly whisk in the oil. Add salt and pepper to taste.
- Add vegetables and herbs to the barley when cool, and toss with the remaining dressing. Refrigerate.
VEGAN BARLEY GREEK SALAD WITH HERBED TOFU FETA | THE FULL ...
From thefullhelping.com
4.8/5 (6)Category SaladCuisine Gluten Free Optional, Tree Nut Free, VeganTotal Time 35 mins
- Prepare the tofu feta about 4-8 hours before making the salad (I think it's easiest to prepare it the day before and allow it to marinate in the fridge overnight). In a small mixing bowl, whisk together the miso, lemon juice, and vinegar; you'll have a thick, smooth paste. Add the water and whisk till smooth, then whisk in the garlic, nutritional yeast, salt, pepper, and oregano. Place the cubed tofu in an airtight container (preferably one that's wide enough to allow tofu to rest in a single or double layer) and pour the marinade over the tofu. Shake to distribute the marinade over the tofu, then cover the container and transfer it to the fridge for at least 4-8 hours (preferably overnight).
- Cook the barley according to package instructions. Allow it to cool to room temperature before proceeding with the salad.
- In a large mixing bowl, combine the cooked barley, tomatoes, cucumber, mint, parsley, romaine, and olives or capers if using. Drain the tofu feta of its marinade and add the cubes. In a small mixing bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour this dressing over the salad ingredients, and toss gently, until everything is well combined. Serve with pita wedges, if desired.
HOW TO MAKE EASY AND FRESH HERBED BARLEY SALAD
From thefedupfoodie.com
Reviews 4Category Salad, Side DishCuisine AmericanTotal Time 1 hr 55 mins
- Rinse 1 cup of hulled barley well and place into a 6 quart pot with 3 cups of water and 1 tsp of sea salt. Bring to a boil over high heat. Once boiling lower to a simmer and cook, stirring occasionally for approximately 1 hour and 40 minutes or until barley reaches desired tenderness. Drain and set aside.
- Preheat oven to 350℉. Spread walnuts out on a large cookie sheet. Bake until toasted, about 7-8 mins. Let cool and set aside. Watch closely as walnuts can quickly go from lightly toasted to overdone.
EGYPTIAN BARLEY SALAD | SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 1Category SaladsCuisine Middle Eastern, North AfricanTotal Time 45 mins
- Transfer to saucepan filled with heavily salted water. Bring to a boil and turn to simmer for 30 minutes. Drain and transfer to a large salad bowl.
- While barley is hot, add the dressing, toss to coat and mix thoroughly. Allow to cool at room temperature.
HERBY BARLEY SALAD WITH BUTTER-BASTED MUSHROOMS RECIPE ...
From bonappetit.com
4.8/5 (37)Estimated Reading Time 7 minsServings 8
- Cook barley in a medium pot of boiling salted water until tender, 50–60 minutes for hulled or hull-less, 20–30 minutes for pearl. Drain; spread out on a baking sheet and let cool.
- Meanwhile, cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5–7 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Let cool. Set shallot cooking oil aside.
- Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes longer.
- Reduce heat to medium and add thyme sprigs, garlic, and butter to skillet. Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind.
HERB MUSHROOM BARLEY RECIPE - EASY MAKE AHEAD SIDE DISH
From fifteenspatulas.com
5/5 (1)Total Time 40 minsCategory Side DishCalories 334 per serving
- Start by cooking the barley. I find it easiest to cook it in the rice cooker: combine 1 cup of barley with 2 cups of water and 1/4 tsp of salt. Press the start button, and let it do its thing. It usually takes about 30 minutes. If you don't have a rice cooker, there should be instructions on the package for how to cook it on the stove.***
- In a large skillet, heat 2 tbsp of the olive oil over medium high heat, then add the mushrooms. Season with 1/4 tsp salt and 1/8 tsp black pepper, and cook for about 10 minutes, until browned.
- When the barley has finished cooking, place it in a large mixing bowl and add the mushroom mixture.
WARM CAULIFLOWER AND HERBED BARLEY SALAD - INQUIRING CHEF
From inquiringchef.com
Reviews 5Category SaladServings 4Estimated Reading Time 4 mins
- Preheat oven to 350 degrees F. Toss cauliflower in 1 tablespoon oil and spread in a single layer in a large baking dish. Season with salt and pepper. Roast, turning with a spatula halfway through, until the florets are golden brown and slightly crisp on the outside, about 30 minutes.
- In a large saucepan over medium heat, toast the pine nuts, stirring frequently, until fragrant and golden - about 5 minutes. Set toasted pine nuts aside and return the saucepan to the heat. Add barley and enough water to cover by two inches.
- Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
- Meanwhile, whisk lemon juice, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
BARLEY, SUNDRIED TOMATO AND BROCCOLI SALAD - SARAH GRAHAM FOOD
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