BARLEY GREEK SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
- Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
- Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.
GREEK BARLEY SALAD
this recipe uses fast cooking barley, but you can use regular barley too, just increase the cooking time to 45 minutes.
Provided by chia2160
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- bring 2 c vegetable broth to a boil.
- add barley, cover, lower to simmer and cook 12 minutes until barley is tender.
- remove from heat, drain if necessary, cool completely.
- combine barley, peppers, cucumbers, tomatoes, onions and olives in a bowl.
- combine broth, lemon juice, garlic, oregano, salt and pepper, stir well and add to barley mixture, toss well.
- add feta cheese, toss.
- serve over romaine lettuce leaves.
MEDITERRANEAN EGGPLANT AND BARLEY SALAD
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.
Categories Herb Olive Onion Tomato Vegetable Side Roast Picnic Backyard BBQ Barley Eggplant Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 (main course) or 8 (side dish) servings
Number Of Ingredients 21
Steps:
- Roast eggplant and zucchini:
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
- Cook barley:
- Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
- Make dressing and assemble salad:
- Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
GREEK WATERMELON-BARLEY SALAD
Provided by Laurie Woolever
Categories easy, salads and dressings
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a large pot, combine barley and about 2 quarts water. Bring to a boil, reduce heat and simmer until cooked al dente, about 30 minutes. Season generously with salt and let sit for 5 minutes. Drain and cool.
- In a bowl, combine red onion, olive oil, green pepper, vinegar, capers and garlic. Add to barley and toss. Add watermelon, black-eyed peas, tomatoes, cucumber, feta, parsley and dill, and toss again. Serve cold or at room temperature as a main course or, if desired, with grilled shrimp or chicken.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 17 grams, Carbohydrate 48 grams, Fat 25 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 670 milligrams, Sugar 8 grams
GREEK CHICKEN AND BARLEY SALAD
Posting for ZWT#6. From CookingLight contributor Suzanne Rumsey of Fort Wayne, Indiana who won $5000 for this recipe! What would YOU do if you won that money? :) A make ahead and time does not include chilling time. It says 8 servings but think they might be pretty small portions.
Provided by WiGal
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To prepare salad, sprinkle chicken with 1/8 teaspoon salt.
- Heat 1 teaspoon oil in a nonstick skillet over medium-high heat.
- Add chicken; cook 2 minutes on each side or until browned.
- Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done.
- Cool; shred chicken.
- Discard broth.
- Bring 3 cups broth to a boil in a large saucepan; add barley.
- Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed.
- Fluff with a fork.
- Cool.
- Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
- To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well.
- Add to barley mixture; toss well.
- Cover and chill.
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