Barley Salad With Mandarins Recipes
MEDITERRANEAN BARLEY SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.
- Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.
BARLEY SALAD WITH MANDARINS
As soon as I spotted this recipe in the January 2005 issue of Country Extra magazine, I knew I would like it, for I am a big fan of barley. It was sent in by Jean Thomsen from Melfort, Saskatchewan. We had this at lunch yesterday (a cold day here in Colorado) with a bowl of hot tomato bisque soup....luscious! Thankfully, we have some leftovers, too. My thanks to Jean.
Provided by NoSpringChicken
Categories Grains
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook barley according to package directions; drain (if necessary) and cool.
- In a bowl, combine the barley, mushrooms, celery and onions.
- In a jar with a tight fitting lid, combine the oil, vinegar, soy sauce and salt;,shake well.
- Pour over barley mixture and stir to coat.
- Gently stir in the oranges and almonds.
- Cover and refrigerate for four hours or overnight.
Nutrition Facts : Calories 366.6, Fat 23.7, SaturatedFat 2.9, Sodium 710, Carbohydrate 34.4, Fiber 8.6, Sugar 7.5, Protein 7.7
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