Sweet N Tangy Barley Bowl Recipes

BARLEY BISTRO BOWL

Steps:

• Make the barley: Bring a medium pot of water to a boil. Add the barley, and cook until tender, 35 to 40 minutes. Drain well, transfer to a medium bowl and toss with 1 tablespoon of the butter and 1/2 teaspoon salt. Serve warm or at room temperature. (The barley can be made and refrigerated up to 2 days ahead. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
• Make the tomato-pepper sauce: While the barley cooks, blend the tomatoes, peppers, mayonnaise, tarragon, garlic and 1/2 teaspoon salt in a blender until creamy and smooth. Refrigerate until ready to use. (The sauce can be made and refrigerated up to 2 days ahead.)
• Make the bacon and breadcrumbs: Put the bacon in a large nonstick skillet, and set over medium-high heat. Cook, stirring occasionally, until golden and crispy, about 5 minutes. Remove the skillet from the heat, and transfer the bacon to a paper-towel-lined plate with a slotted spoon. Pour off all but 1 tablespoon of bacon drippings, and return the skillet to medium-high heat. Add the breadcrumbs, and stir constantly until golden and crunchy, about 2 minutes. Transfer the breadcrumbs to a small bowl.
• Fry the eggs: Wipe out the skillet, and melt the remaining 1 tablespoon butter over medium-high heat. Once the butter begins to foam, crack all 4 eggs into the skillet, and sprinkle each with some salt. Cook the eggs until the whites have set and the yolks are still runny, about 4 minutes. Remove the skillet from the heat.
• Build the bowls: Divide the barley evenly among 4 bowls. Top each with neat rows or piles of bacon, frisee, goat cheese, olives and sauce (leave room for the egg). Top each with an egg, some sauce and a sprinkling of toasted breadcrumbs.

SWEET 'N' TANGY POPPY SEED DRESSING

Steps:

• Combine all ingredients in a blender; process for 30 seconds. Chill. Stir before using.

MANGO BARLEY SALAD

Steps:

• In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; simmer, covered, until barley is tender, 10-12 minutes. Remove from heat; let stand 5 minutes., Finely grate enough zest from limes to measure 1 teaspoon. Cut limes crosswise in half; squeeze juice from limes. In a small bowl, whisk lime juice, lime zest, oil, mustard, honey, salt, cumin and pepper until blended., In a large bowl, combine barley, peppers, onion, mango and cilantro. Add dressing; toss to coat. Refrigerate until serving.

SWEET "N" TANGY CHICKEN SALAD

Steps:

• Combine chicken, celery, pineapple, almonds, onion, and salt in a medium bowl.
• Blend dressing ingredients until well mixed; pour over chicken salad. Toss to mix.
• Arrange over lettuce leaves with apple slices(dipped in lemon juice to prevent browning) around salad for color.

SWEET 'N' TANGY BARLEY BOWL

Steps:

• Dressing:.
• Whisk ingredients together until sugar is dissolved.
• Salad:.
• Combine barley with chicken and dressing and mix to make sure barley is not clumped.
• Add rest of ingredients and toss gently.
• 4 side dish servings.
• 2 main dish servings.