Eggplant & Barley Salad

Eggplant & Barley Salad

Eggplant & Barley Salad

A refreshing and unique salad.
Prep Time 20 mins
Cook Time 30 mins
Course Main Course, Salad, Side Dish
Servings 2 people

Ingredients
  

  • 1 cup barley
  • 1 eggplant
  • 3 tbsp olive oil
  • 1` large head bok choy
  • 1 cup fresh edamame shelled
  • 2 large carrots
  • 1 cup bean sprouts
  • 1/3 cup sesame- lime dressing

Instructions
 

  • Preheat oven to 350 degrees.
  • Cut eggplant into slices. Toss the eggplant with olive oil and lay slices out on baking sheet. Roast the eggplant 30 minutes. Set aside to cool.
  • In a skillet heat 1 tablespoon oil over medium heat. Once heated add a pinch of salt and pepper, and sauté ends of bokchoy for 8 minutes. Add the tops and cook for 2 more minutes.
  • In an instant-pot add 3 cups water and barley, and set on high pressure for 15 min.
  • In a pot., bring the edamame and a pinch of salt to a boil. Reduce heat and cook for 6 minutes. Remove from heat, drain, and set to side to cool.
  • Grate carrots and set to the side.
  • Once all ingredients are cooled, toss the barley, edamame, eggplant, bokchoy, carrots and sprouts with the sesame-lime dressing. Add additional dressing and salt as needed.
Keyword barley, eggplant, salad
Instant Pot Barley and Cranberry Salad

Instant Pot Barley and Cranberry Salad

Instant Pot Barley and Cranberry Salad

A delicious and refreshing blend of barley and cranberries.
Prep Time 10 mins
Cook Time 25 mins
Course Salad
Servings 4

Equipment

  • Instant Pot

Ingredients
  

  • 1 cup barley
  • 2 cup water
  • 1/2 cup cranberry
  • 3 cups kale
  • 1 tbsp olive oil
  • 1/2 cup roasted pecans
  • orange zest

Instructions
 

  • Pour water, barley and cranberries into instantpot.
  • Set instant pot to high pressure for 15 min. After time has passed allow the pressure to release for 10 min.
  • Toss kale, oil, pecans and orange zest together in medium bowl.
  • Toss the barley mixture with the kale mixture and plate.
Keyword barley, cranberry, instantpot, salad
Instant Pot Barley and Garbanzo Beans

Instant Pot Barley and Garbanzo Beans

Instant Pot Barley and Garbanzo Beans

A simple and fulfilling dish.
Prep Time 5 mins
Cook Time 25 mins
Course Lunch, Main Course
Servings 4

Equipment

  • Instant Pot

Ingredients
  

  • 1 14.5 oz can garbanzo beans
  • 1 cup barley
  • 1/2 cup bean sprouts
  • 1 cup water
  • 1 tbsp olive oil
  • 1 tsp all spice
  • 1 tsp parsley
  • salt and pepper to taste

Instructions
 

  • Add all ingredients to instant pot.
  • Set instant pot to high pressure for 15 min.
  • Release pressure for 10 min and plate.
Keyword barley, beans, insantpot
Barley & Quinoa Butternut Squash Salad

Barley & Quinoa Butternut Squash Salad

Barley & Quinoa Butternut Squash Salad

In this nutrient packed slaad, barley and quinoa pair up for the ultimate combination of both flavor and nutrition.
Prep Time 15 mins
Cook Time 35 mins
Course Lunch, Salad, Side Dish
Servings 12 servings

Ingredients
  

  • 1 cup barley
  • 1 cup quinoa, cooked
  • 1 butternut squash, diced
  • 1 cup pecans, toasted
  • 2 cups pomegranate seeds
  • 1/2 cup balsalmic vinegarette

Instructions
 

  • Bring 3 cups water to a boil then add barley. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water and barley 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, preheat oven to 400 degrees. Place the butternut squash on a large baking sheet, toss with olive oil and salt and pepper to taste.
  • Bake for 30-40 minutes, or until the squash is tender and caramelized.
  • When all ingredients are done cooking, place the quinoa, barley, squash, toasted pecans, and pomegrante in a bowl. Toss the salad with the vinegarette, serve, and enjoy!

Notes

Serve and enjoy either hot or cold!
Keyword barley, quinoa, salad
Greek Barley Salad

Greek Barley Salad

Greek Barley Salad

This greek barley salad pairs the fresh flavors of the Mediterranean with the health and nutrition of barley.
Prep Time 15 mins
Cook Time 45 mins
Total Time 2 hrs
Course Salad, Side Dish
Servings 12 1/2 cup servings

Ingredients
  

  • 1 cup barley, hulless, pearl or hulled
  • 1 cup cherry tomato, sliced in half
  • 1 cup cucumber, diced
  • 1/2 cup kalamata olives, sliced in half
  • 1/4 cup feta cheese

For the Dressing

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 lemon, freshly squeezed
  • 1 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Bring 3 cups water to a boil then add barley. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water and barley 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 the barley cooks, whisk together all of the ingredients for the dressing.
  • In a large mixing bowl, combine all of the ingredients including the vinaigrette. Place in the refrigerator and let chill for 1 hour. Serve, and enjoy!
Keyword barley
Kale & Apple Barley Salad

Kale & Apple Barley Salad

Kale & Apple Barley Salad

Fresh and flavorful, this salad is loaded with all of the essentials- including barley!
Cook Time 40 mins
Course Salad, Side Dish

Ingredients
  

For the Salad

  • 1 cup hulless barley
  • 3 cups water
  • 3 cups kale, shredded
  • 1 cup carrot, shredded
  • 1 large apple, chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup crumbled feta cheese

For the Dressing

  • 3 tbsp olive oil
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 1/2 tsp honey
  • salt and pepper to taste

Instructions
 

  • Bring 3 cups water to a boil then add barley. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water and barley 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 the barley cooks, combine all the dressing ingredients and whisk until combined.
  • In a large bowl, combine all ingredients, including the barley, and mix until well combined. Stir dressing and enjoy!