LEMONY VEGETABLE BARLEY SALAD
My husband, Daniel is a big eater who likes generous portions. So I look for hearty dishes that satisfy. This salad does just that.-Linda McLyman, Syracuse, New York
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- Cook barley according to package directions; drain and cool completely. Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until crisp-tender. Drain and cool completely. , In a large bowl, combine the carrot, celery, broccoli, spinach, onion, tomato, yellow pepper, mushrooms, barley and beans. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 178 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 5g protein. Diabetic Exchanges
MEDITERRANEAN ROASTED VEGETABLES BARLEY RECIPE
Easy roasted vegetable barley recipe, prepared Mediterranean style with fresh herbs, spices, citrus and extra virgin olive oil.
Provided by The Mediterranean Dish
Categories Salad
Time 50m
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F.
- Place pearl barley and 2 1/2 cups water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook anywhere from 30 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.)
- While barley is cooking, place diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 1/2 tsp harissa spice, and 1/2 tsp smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.
- When barley is ready, drain any excess water. Season with salt, pepper, 1/2 tsp harissa spice and 1/4 tsp smoked paprika. Toss to combine.
- Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add chopped scallions, garlic, and fresh parsley. Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts.
- Serve warm, at room temperature, or cold! Enjoy.
Nutrition Facts : Calories 192 calories, Sugar 3.9 g, Sodium 206.2 mg, Fat 5.4 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 33.2 g, Fiber 7.3 g, Protein 4.6 g, Cholesterol 0 mg
BARLEY SALAD
Steps:
- Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely.
- While barley is cooking, chop vegetables and place in a large bowl.
- Add cooled barley and dressing. Toss well to combine.
- Garnish with feta cheese and parsley. Chill 1 hour before serving.
Nutrition Facts : Calories 559 kcal, Carbohydrate 47 g, Protein 9 g, Fat 39 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 1298 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving
LEMONY VEGETABLE BARLEY PILAF
A simple side dish, and what is so nice with this is you can use any vegetables you like. I happen to like asparagus and red pepper, but you could use peas, lima beans, broccoli, etc. It does take 25 minutes for the barley cook up, but it is very easy.
Provided by SarasotaCook
Categories Grains
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Barley -- In a medium saucepan, melt the butter on medium heat and add the onion and a little salt and pepper. Saute just 4-5 minutes. Add in the barley and cook another 2-3 minutes until coated with the onion butter mixture.
- Stir in the broth and bay leaf and bring to a boil. Reduce to low, and cover. Cook until just about tender, it will take about 20-25 minutes (follow the directions for cooking the barley).
- Vegetables -- Add in the red pepper and asparagus, cover and cook another, 3-4 minutes until tender. The asparagus and red pepper do not take long to cook Remove, stir in the lemon juice, zest, scallions and taste for salt and pepper, mix well, re-cover for a couple of minutes and serve.
WINTER ROASTED VEGETABLE SALAD WITH BARLEY
This roasted vegetable salad with barley doubles as a vegan meal prep idea! Topped with a delicious maple tahini dressing, it makes a healthy and satisfying light meal.
Provided by Natasha Bull
Categories Salad
Time 40m
Number Of Ingredients 18
Steps:
- Cook barley according to package directions (I cooked 1 cup barley in 3 cups of water with a pinch of salt and it took about half an hour).
- Meanwhile, preheat oven to 400F and move the rack to the middle position.
- Prep your veggies (try to cut them into pieces that are about the same size (I aimed for about 1" pieces) so they cook more evenly) and add them to a baking sheet. Toss with the olive oil, garlic powder, Italian seasoning, and salt & pepper. Roast them for 20 minutes or until they're cooked. You can flip them halfway through if you wish, but I did not.
- Add the dressing ingredients to a bowl and whisk together until smooth. Adjust the lemon juice and seasonings as needed. Thin with 1 tablespoon of water at a time until your desired consistency is reached.
- Once everything is ready, you can either add it all to a large bowl or platter and assemble it like you would a salad, or you can portion it out into individual containers if you're going the meal prep route.
BARLEY AND VEGETABLE SALAD
Steps:
- In a medium saucepan, bring the water to a boil over high heat. Stir in the barley and salt. Cook, covered, for 10 to 12 minutes, or until the barley is tender.
- Meanwhile, trim the asparagus, discarding the trimmed portion. Cut the spears into 1-inch pieces. Drain and chop the roasted peppers.
- Stir the asparagus into the cooked barley. Remove from the heat and let stand, covered, for 5 minutes. Drain any remaining liquid from the barley mixture. Let cool, uncovered, for 5 minutes.
- In a large bowl, stir together the remaining ingredients. Stir in the barley mixture. Serve or cover and refrigerate until needed.
- Cook's Tip on Barley
- Look for quick-cooking barley in the cereal section at the grocery store.
- nutrition information
- (Per Serving)
- Calories: 105
- Total Fat: 3.0g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.0g
- Cholesterol: 2mg
- Sodium: 186mg
- Carbohydrates: 17g
- Fiber: 3g
- Sugars: 2g
- Protein: 3g
- Dietary Exchanges
- 1 Starch
- 1/2 Fat
VEGETABLE-BARLEY SALAD
This quick-cooking, whole-grain side is good with sauteed tofu, Italian sausage, or Garlic-Lemon Pork.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Thinly slice red onion and toss with vinegar; set aside. In a medium saucepan, bring water to a boil. Add barley. Reduce heat and simmer, covered, until barley is tender and water is absorbed, 10 to 12 minutes. Thinly slice kale leaves and add to a large bowl along with cooked barley, red onion mixture, tomatoes, cucumber, and bell pepper. Toss with olive oil and season with salt and pepper.
Nutrition Facts : Calories 362 g, Fat 21 g, Fiber 9 g, Protein 7 g, SaturatedFat 3 g
MUSHROOM VEGETABLE BARLEY SALAD WITH LEMON VINAIGRETTE
One of the best investments we made was a rice cooker that we found for $3 at a yard sale. I cook all kinds of grains in it, and they come out perfect every time! You don't have to wait 30 minutes to eat this, but it will be better the longer it marinades. Warning: The vinaigrette for this salad is VERY lemon-infused, so use...
Provided by Jenn Visser
Categories Other Salads
Time 25m
Number Of Ingredients 15
Steps:
- 1. Cook barley in rice cooker or according to package directions.
- 2. Combine all ingredients for vinaigrette in glass jar with a lid and shake to combine.
- 3. Combine mushroom, beans, vegetables, and barley in large bowl.
- 4. Pour about half of the vinaigrette on salad, reserve rest for other recipe or use more if desired.
- 5. Cover bowl and allow to marinade for 30-minutes up to 4 hours at room temperature.
- 6. Serve with crumbled feta cheese as a main course salad or as a side.
BARLEY AND ROASTED VEGETABLE SALAD WITH TAHINI DRESSING
Steps:
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place the barley in a large saucepan and cover with plenty of cold water. Bring to the boil and boil for 5 minutes. reduce the heat cover and simmer for 1 hour until tender to the bite.
- Place the aubergine, courgette and pepper on a baking sheet and drizzle with 2tbsp of the olive oil. Roast for 30 minutes until tender. Set aside until required.
- Heat the remaining oil in a frying pan and add the sliced onion, cook gently until softened and beginning to colour. Add the chilli and continue to cook, stirring frequently until the onions are a deep golden brown. Set aside
- When the barley is cooked drain and refresh under running cold water for a moment then drain well.
- Tip into a large mixing bowl, add the roasted vegetables, chopped herbs and hazelnuts. Season well then toss together until well combined. Transfer to a serving dish.
- Scatter the onion and chilli over the top of the salad
- To make the Tahini Dressing:
- Whisk the tahini together with the garlic, lemon juice and 2 tbsp cold water. Season with salt and pepper. Serve along side the salad.
Nutrition Facts : Calories 334 kcal, Carbohydrate 37 g, Protein 7 g, Fat 18 g, SaturatedFat 2 g, Sodium 14 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving
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- Bring a pot of salted water to a boil. Add barley, reduce the heat to a simmer, cover with a lid and cook for about 25-30 minutes or until barley is tender. Drain well, place in a large salad bowl and let it cool for about 40 minutes.
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