MUSHROOM BARLEY AND ROASTED ASPARAGUS SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the barley in a medium pot with water to cover by a few inches and salt it generously. Tie the thyme sprigs, parsley stems, and bay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel. Simmer, stirring occasionally, until tender, about 30 minutes. Drain and remove the herbs and lemon.
- Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl. Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the shallots.
- Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.
- Preheat the oven to 450 degrees F. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
- Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.
- Per Serving: Calories: 258; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 29 grams; Sugar: 4 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 689 milligrams
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.
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
WARM ROASTED CARROT AND BARLEY SALAD
There is something very exciting about transforming a simple bunch of carrots into a deeply flavorful and satisfying weeknight meal. Carrots are given a lot of love here: Leaving the skin on adds texture, slicing them into thin batons ensures that they cook quickly and evenly, and drizzling them with honey right out of the oven amplifies their natural sweetness. A sprinkle of lemon zest adds brightness. Ras el hanout, a North African spice blend, means "head of the shop" in Arabic as it was often one of the best mixes a vendor had to offer. Its fragrant blend of coriander, cumin, ginger, clove and turmeric brings warmth and richness to the tahini. The perfect chew of pearl barley is so gratifying in this dish, but for even more flavor, cook your barley in stock.
Provided by Hetty McKinnon
Categories dinner, lunch, weekday, grains and rice, vegetables, main course, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees and place a rack on the lowest shelf. In a medium saucepan, combine barley with 4 cups water; season with 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 20 to 25 minutes. If the barley hasn't absorbed all of the water, drain off the excess.
- Meanwhile, place the carrots on a sheet pan, drizzle with the olive oil and toss to coat, spreading into an even layer. Season with salt and pepper. Place on the bottom oven rack and roast until tender and starting to turn golden, about 15 minutes. Remove from the oven, toss and return to the oven for 5 to 7 minutes until completely tender.
- While the carrots roast, make the dressing: In a medium bowl, whisk together the tahini, lemon juice, ras el hanout, garlic and 1/2 teaspoon salt. Add 3 to 4 tablespoons water, 1 tablespoon at a time, until it is smooth and has a pourable consistency.
- When the carrots are ready, remove them from the oven, drizzle with honey and sprinkle with lemon zest. Season with a pinch of salt and toss to coat.
- In a serving bowl, combine the carrots with the barley, arugula and parsley. Drizzle with the spiced tahini and sprinkle with almonds.
ROASTED BARLEY PILAF
Pan-roasting the barley gives it a rich, nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- In a heavy, medium saucepan, heat oil over medium heat. Add barley and cook, stirring frequently, for 10 minutes. The barley should start to brown and give off an aroma.
- Add shallots, and cook for 2 minutes. Add mushrooms, and cook until wilted, 2 to 3 minutes. Add stock and salt. Bring to a boil; then turn down heat to a bare simmer. Cover, and cook for 45 minutes, or until liquid is absorbed.
- Stir well, season with pepper and more salt, if needed, and serve immediately.
SLOW-ROASTED SALMON SALAD WITH BARLEY AND GOLDEN BEETS
While the salmon slow-roasts in the oven for 20 minutes, you'll slice the beets super-thin on a mandolin and stir-fry them with scallions until they turn into caramelized bites. Toss them with barley, nestle the salmon on top, and serve family-style.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F with a rack 6 inches from heating element and another in center. Season fish with salt and pepper; place in a broiler-proof skillet or baking dish, skinned-side down. Season lemon slices and scatter over top; drizzle 6 tablespoons oil over everything.
- Roast on center rack until fish is almost cooked through but still translucent-pink in center, 18 to 20 minutes. Spoon some of oil from skillet over fish. Switch oven to broil; transfer to top rack and broil until lemons are lightly charred in spots and fish is just cooked through, 3 to 5 minutes more. Let cool slightly.
- Meanwhile, using a mandoline or a sharp knife, slice beets into very thin rounds, about 1/8 inch thick (you should have about 2 cups). Season with salt and drizzle with oil. Let stand, stirring occasionally, until softened slightly, 10 minutes; drain.
- Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add beets and cook, stirring occasionally, 5 minutes. Add scallion whites and light greens; continue cooking until softened and lightly caramelized, about 5 minutes more. Remove from heat; season to taste and stir in lemon juice.
- Toss beet mixture in a large bowl with barley and half of broiled lemon slices. Fold in 3/4 cup parsley and scallion dark-greens; season to taste. Mound on a platter and top with fish and remaining lemon slices; sprinkle with remaining 1/4 cup parsley and drizzle with a bit of oil from roasting skillet. Serve.
BARLEY AND HERB SALAD WITH ROASTED ASPARAGUS
When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them? What's more, the California chef and teacher John Ash, demonstrating a recipe at the recent "Healthy Kitchens, Healthy Lives" conference at the Culinary Institute of America in Napa Valley - an event that bridges health care, nutrition science and cooking - insists that not only does asparagus taste better when it's not cooked in or near water, but also that it doesn't cause that distinctive odor in urine many people experience after eating it. I can't vouch for the latter claim, but asparagus is intensely delicious when you roast it And it's a beautiful addition to this lemony mix of barley and herbs. For the herbs, I like to mix sweet (tarragon, chives) with bitter (parsley, marjoram, thyme). Cooked barley will keep for 3 days in the refrigerator and can be frozen. The dressed grains will be good for 2 to 3 days.
Provided by Martha Rose Shulman
Categories appetizer, main course, side dish
Time 1h
Yield Serves 4 as a main dish salad, 6 as a side
Number Of Ingredients 15
Steps:
- Heat a 3- quart saucepan over medium-high heat and add barley. Toast in the pan, shaking pan or stirring grains until they begin to smell a little bit like popcorn. Add water and bring to a boil. Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy). Drain off any liquid remaining in the pot through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto - it'll keep for a day in the refrigerator). Shake strainer and return barley to the pot. Cover pot with a clean dishtowel and return the lid. Allow barley to sit for 10 to 15 minutes.
- Meanwhile, roast asparagus and make dressing. Preheat oven to 425 degrees F. Line a baking sheet with parchment. Snap off woody ends of the asparagus and place on parchment-lined baking sheet. Add olive oil and salt and pepper to taste and toss together until all of the asparagus is coated with oil (I do this with my hands). Make sure that asparagus is in one layer on the baking sheet in the pan and place in oven. Roast for about 12 minutes, or until tender and beginning to shrivel. It should be browned in spots. Remove from heat.
- Whisk together lemon juice, vinegar, salt, lemon zest, garlic, and mustard. Whisk in olive oil.
- Transfer cooked barley to a large bowl. Add herbs and vinaigrette and toss together until barley is evenly coated with dressing. Arrange on a platter or on plates. Lay stalks of roasted asparagus on over the top, and serve.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 24 grams, Carbohydrate 43 grams, Fat 29 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 895 milligrams, Sugar 3 grams, TransFat 0 grams
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
BARLEY CORN SALAD
A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! -Mary Ann Kieffer of Lawrence, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.
Nutrition Facts : Calories 156 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS
Categories Salad Leafy Green Herb Mushroom Pepper Tomato Vegetarian High Fiber Low/No Sugar Barley Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool.
- Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper.
- Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
- Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly.
- Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.
More about "roasted barley salad recipes"
MEDITERRANEAN ROASTED BARLEY SALAD | BARLEY
From eatbarley.com
Servings 8Total Time 45 mins
- Bring 3 cups water to a boil then add barley and thyme. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water, barley, and thyme in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
- While barley is cooking, place vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat and spread evenly on the sheet. Place in oven and roast for 20-30 minutes.
ROASTED BEET & BARLEY SALAD RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 2 hrsCategory Healthy Roasted Beets RecipesCalories 262 per serving
- Scrub beets under running water. Wrap the damp beets in heavy-duty foil (or a double layer of foil), crimping it closed to make a packet. Place in the oven and roast the beets until tender when pierced with a fork, 1 to 1 1/2 hours, depending on the size. Unwrap; when cool enough to handle, slip off the skins with your fingers. Cut the beets in quarters lengthwise.
- Meanwhile, combine water, barley and 3/4 teaspoon salt in a large saucepan. Bring to a boil over high heat. Reduce heat to maintain a bare simmer and cook, uncovered, until the barley is tender, but still chewy, 40 to 50 minutes. Drain well and spread out on a baking sheet to cool.
- Whisk vinegar, oil, mustard, honey (or agave), pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the beets, celery, radishes and scallions; toss to coat. Let the vegetables marinate in the dressing for about 15 minutes. Stir in the barley.
ROASTED VEGGIE & BARLEY SALAD | TLN
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Estimated Reading Time 50 secs
BARLEY AND ROASTED VEGETABLE SALAD RECIPE | MYRECIPES
From myrecipes.com
Calories 360 per serving
- Remove and discard husks and silks from corn. Place corn and zucchini, cut sides up, on a baking sheet coated with cooking spray. Cut peppers in half lengthwise; remove and discard seeds and membranes. Place peppers, skin sides up, on baking sheet; flatten with palm of hand.
- Broil vegetables 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until peppers are charred. Remove peppers from baking sheet, and place in ice water until cool. Broil corn and zucchini 5 additional minutes or until lightly browned, turning often. Let cool. Remove peppers from water; peel and discard skins. Coarsely chop peppers. Cut corn from cob. Slice zucchini into 1/2-inch slices.
- Combine barley and water in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until barley is tender. Drain well.
- Combine roasted vegetables, barley, beans, green onions, and cilantro; toss lightly. Combine vinegar and remaining 4 ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over barley mixture; toss lightly. Let stand 15 minutes before serving.
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