BARLEY GRAIN BOWL WITH TAHINI VINAIGRETTE
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 12
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.
SQUASH & BARLEY SALAD WITH BALSAMIC VINAIGRETTE
A flavour-packed, unusual salad that's delicious warm or cold - works really well as part of a buffet
Provided by Jennifer Joyce
Categories Buffet, Side dish
Time 40m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.
- Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.
Nutrition Facts : Calories 301 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Protein 6 grams protein, Sodium 0.55 milligram of sodium
BEET AND BARLEY SALAD WITH DATE-CITRUS VINAIGRETTE
Have fun with this early fall salad, meant for Rosh Hashana but festive throughout the season. Bitter and tart greens, like arugula, crunchy romaine and celery, pair well with shallots or red onion, dates, dried figs, a handful of multicolored olives and crisp, refreshing cucumbers. About a cup of cooked barley adds chew, but you could use lentils or chickpeas instead for more protein. If you can find them, heirloom varieties of barley add wonderful nutty complexity. Beets - used in ancient times more for the leaves than the roots - currants and green grapes lend color and sweetness, as well as a pomegranate, the symbol of fruitfulness by virtue of its many seeds. All these foods are symbolic of fertility, abundance, and prosperity in the New Year.
Provided by Joan Nathan
Categories salads and dressings, appetizer, main course, side dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Wrap the beets individually in foil. Bake until tender when pierced with a fork, 1 to 1 1/2 hours. When cool enough to handle, peel the beets and cut into bite-size pieces.
- While the beets are roasting, make the barley: Bring a small saucepan of water to a boil. Add the barley and 1/2 teaspoon salt, and simmer uncovered for about 20 minutes, or until al dente.
- While the barley is cooking, make the salad dressing: Squeeze the juice from the lemon (about 2 tablespoons) into a small bowl. Add the garlic and date honey, and season to taste with salt and pepper. Stir in the olive oil and set aside.
- When the barley is cooked, drain, rinse and drain again. Taste, adding more salt, if necessary, and let cool completely.
- When ready to serve, use your hands to gently mix the lettuce and herbs in a large salad bowl and scatter on the barley, beets, celery, cucumbers, shallots, figs and grapes. Top with the olives, pomegranate seeds and feta, and sprinkle on the dressing. Mix at the table and serve immediately.
BARLEY, CORN, AND CHERRY TOMATO SALAD WITH BASIL DRESSING
Categories Salad Herb Tomato Vegetable Freeze/Chill High Fiber Summer Chill Gourmet
Yield Serves 10 to 12
Number Of Ingredients 7
Steps:
- In a kettle bring 10 cups water to a boil, stir in the barley and the salt, and simmer the barley, covered, for 40 minutes, or until it is tender. Drain the barley in a colander, rinse it under cold water, and drain it well. In a blender blend the vinegar, the basil, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the barley with the dressing and the corn and stir in the tomatoes gently. Chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled.
WARM PEARL BARLEY & ROASTED CARROT SALAD WITH DILL VINAIGRETTE
This salad combines sweet carrots with the liquorice bite of a slightly acidic dressing and creamy blue cheese - a simple lunch or side dish
Provided by Georgina Fuggle
Categories Side dish
Time 55m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the sliced carrots in a large roasting tin with the shallots, garlic and fennel seeds. Drizzle over the oil, toss everything together and season. Roast for 35-40 mins until everything has caramelised and the carrots are tender.
- Meanwhile, boil the pearl barley in a large pan of salted water until al dente, about 30 mins. Make the dressing by whisking all the ingredients together with some seasoning. Remove the carrots from the oven.
- Strain the pearl barley and toss through the dressing, carrots, dill, parsley and half the cheese. Finish with a few of the fennel tops and the remaining cheese. Serve warm or cold with a slice or two of warm buttered soda bread, if you like.
Nutrition Facts : Calories 533 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
CHICKPEA, BARLEY, AND FETA SALAD
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Provided by Dawn Perry
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
- Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
- Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
- Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.
BARLEY SALMON SALAD WITH ARUGULA VINAIGRETTE
Make and share this Barley Salmon Salad With Arugula Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring the water to a boil in a large saucepan. Add the barley; cover, reduce heat, and simmer for 15 minutes or until tender. Remove from heat; let stand for 5 minutes. Spoon barley into a bowl. Cool completely.
- Sprinkle fish with 1/8 teaspoon salt. Place the fish in a small nonstick skillet coated with cooking spray over medium heat; cook 6 minutes on each side or until fish flakes easily when tested with a fork.
- Remove fish from pan; cool completely. Discard skin. Cut fish into 1-inch pieces; add to barley in bowl.
- Place the remaining salt, arugula, and the next 4 ingredients (arugula through crushed garlic) in a blender, and process until smooth, scraping down the sides of blender.
- Pour arugula vinaigrette over barley and fish; add cheese. Toss gently to combine. Cover and chill.
Nutrition Facts : Calories 252.9, Fat 5.3, SaturatedFat 0.9, Cholesterol 29.2, Sodium 339.2, Carbohydrate 34.8, Fiber 8.2, Sugar 0.6, Protein 17.3
GRILLED SKIRT STEAK, BARLEY SALAD AND CREAMY MUSTARD VINAIGRETTE
This is a really easy quick dish. A creamy spicy dressing, warm steak and I like a peppery base such as Arugula or Watercress. I am fond of both so I try to pick which looks best when I am at the store. Using peppery greens really works best for this and paired with the barley, it balances out all the flavors. Serve this with some fresh tomato slices, and a hearty slice of beer bread and you have a great dinner.
Provided by SarasotaCook
Categories Vegetable
Time 1h
Yield 4 Salad Servings, 4 serving(s)
Number Of Ingredients 19
Steps:
- Steak -- Just rub the steak with the olive oil on both sides and then season well with the salt, pepper and oregano. Place in a large baggie and let it marinade anywhere from a couple of hours or all day if you have the time. The longer -- the better.
- Remove the steak from the refrigerator and let it come to room temperature for 20-30 minutes before grilling. Now you can grill this inside on a grill pan or outside which is what I prefer. It can even be done in a cast iron or other saute pan if that is all you have.
- Dressing -- As the steak comes to room temp, make the dressing. In a small bowl mix all the ingredients and refrigerate.
- Barley -- Simply prepare according to package directions. Set to the side and let it cool.
- Grilling -- However you decide to cook your steak, grill or cook until medium rare (which is what I like) but cook it to your liking. Let the steak rest 5-10 minutes before slicing. Slice 4-5 pieces per person. As you prepare the steak, get your salad ready.
- Salad -- In a large bowl add the arugula, cooled barley (it doesn't have to be cold, just room temp or even slightly warm is fine) and shallots. Right before you plate the salad, toss lightly with the olive oil, salt and pepper.
- Plating -- Put a nice serving of the lightly dressed salad with barley and shallots on each plate topped with the steak slices and then dress with the horseradish mustard vinaigrette. ENJOY!
Nutrition Facts : Calories 780.7, Fat 32, SaturatedFat 12.4, Cholesterol 108, Sodium 609.8, Carbohydrate 82.6, Fiber 16.7, Sugar 1.7, Protein 42.2
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