Herbed Barley Recipes

HERBED BARLEY SALAD WITH DATES

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

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.

HERBED BEEF BARLEY SOUP

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until vegetables and barley are tender. Let stand for 5 minutes before serving.

LENTIL BARLEY VEGETABLE SKILLET

Steps:

• In 12-inch skillet, heat oil over medium heat. Add lentils, carrot and onion; cook 3 minutes, stirring frequently.
• Add barley, basil, pepper and broth. Heat to boiling; reduce heat to medium-low. Cover; simmer 20 minutes or until lentils are tender but still firm.
• Stir in remaining ingredients except cheese. Increase heat to medium. Cover; simmer 10 to 15 minutes longer, stirring occasionally, until lentils and vegetables are tender and liquid is almost absorbed. Garnish individual servings with cheese.

BARLEY SALAD WITH HERBS

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.

HERBY BARLEY SALAD WITH BUTTER-BASTED MUSHROOMS

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.

HERBED BARLEY

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.

HERBED BARLEY SALAD

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.

FRESH HERBED BARLEY PILAF

Steps:

• Heat a saucepan until a few drops of water will "dance" on it. Add mushrooms and dry-sauté until they have released most of their juices, about 6 minutes.
• Add oil, onion or shallot, leek and herbs; sauté until tender and beginning to brown.
• Stir in cooked barley and toss together until heated through and flavors are blended.
• Optional additions: dried fruit such as cranberries, currants, or cherries; sliced or crushed nuts such as almonds, walnuts, pecans or hazelnuts.