Mediterranean Roasted Barley Salad

Mediterranean Roasted Barley Salad

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Mediterranean Roasted Barley Salad
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
For the Salad
  • 1 cup barley, hulless
  • 3 medium carrots, chopped
  • 2 medium zucchini, diced
  • 2 whole red bell pepper, chopped
  • 1 medium onion, sliced
  • 1 tsp thyme
  • olive oil, salt & pepper, to taste
For the Dressing
  • 1/4 cup olive oil
  • 1.5 tbsp red wine vinegar
  • 1/2 tbsp dijon mustard
  • 1 clove garlic, finely diced
  • Salt & Pepper to taste
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
For the Salad
  • 1 cup barley, hulless
  • 3 medium carrots, chopped
  • 2 medium zucchini, diced
  • 2 whole red bell pepper, chopped
  • 1 medium onion, sliced
  • 1 tsp thyme
  • olive oil, salt & pepper, to taste
For the Dressing
  • 1/4 cup olive oil
  • 1.5 tbsp red wine vinegar
  • 1/2 tbsp dijon mustard
  • 1 clove garlic, finely diced
  • Salt & Pepper to taste
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. Combine all ingredients for the dressing, whisking until well combined.
  5. When barley is done, drain excess water and rinse barley. Transfer to a large bowl, add roasted veggies and vinaigrette dressing. Mix until well combined. Serve immediately and enjoy!
Barley Summer Salad

Barley Summer Salad

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Barley Summer Salad
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
For the Salad
  • 1 cup BARLEY
  • 1 large cucumber
  • 1 large heirloom tomato
  • 1/2 medium onion, red or white
For the Dressing
  • 4 tbsps lemon juice
  • 1 tbsp red wine vinegar
  • 2 tbsps olive oil
  • 2 cloves garlic, minced
  • 1 tbsp Italian seasoning
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
For the Salad
  • 1 cup BARLEY
  • 1 large cucumber
  • 1 large heirloom tomato
  • 1/2 medium onion, red or white
For the Dressing
  • 4 tbsps lemon juice
  • 1 tbsp red wine vinegar
  • 2 tbsps olive oil
  • 2 cloves garlic, minced
  • 1 tbsp Italian seasoning
Instructions
  1. Bering 3 cups of water to boil on the stovetop in a medium-sized pan. Combine barley and reduce to simmer for 30-45 minutes until barley is tender and liquid is absorbed. Stir occasionally.
  2. Slice cucumbers into half-moons, dice the tomato and slice the onion. Combine in a medium-sized bowl.
  3. In a small bowl, combine all ingredients for the dressing and whisk together.
  4. Once the barley is done, mix well with the vegetables. Pour dressing on top and combine. Serve either immediately or put in the fridge and enjoy later!
Charred Corn & Zucchini Barley Salad

Charred Corn & Zucchini Barley Salad

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Charred Corn & Zucchini Barley Salad
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
For the Salad
  • 3 ears corn, husks removed
  • 2 medium zucchini
  • 1 medium bell pepper
  • 1 cup BARLEY
  • 2 tbsp olive oil
For the Dressing
  • 1/4 cup lime juice
  • 1 tbsp dijon mustard
  • 1 tbsp Honey
  • 1/4 cup olive oil
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
For the Salad
  • 3 ears corn, husks removed
  • 2 medium zucchini
  • 1 medium bell pepper
  • 1 cup BARLEY
  • 2 tbsp olive oil
For the Dressing
  • 1/4 cup lime juice
  • 1 tbsp dijon mustard
  • 1 tbsp Honey
  • 1/4 cup olive oil
Instructions
  1. Cook barley on the stovetop. Bring 3 cups of water to boil, pour in the cup of barley, reduce to simmer for 30-45 minutes. When the liquid is absorbed and barley tender, remove from stovetop.
  2. Dice zucchini and bell pepper, lathering in 1 tbsp of olive oil, and placing on a kabob stick. With remaining olive oil, lather the corn.
  3. Place on heated grill, turning occasionally until all sides cooked and char developed on vegetables.
  4. While vegetables are on the grill, combine all dressing ingredients in a small bowl and whisk together.
  5. Pull vegetables off the grill. Using a knife, remove the corn kernels from the cob. Combine all vegetables, barely and dressing together. Serve immediately and enjoy!
Cranberry Apple Pecan Barley Pilaf

Cranberry Apple Pecan Barley Pilaf


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Cranberry Apple Pecan Barley Pilaf

Prep Time 10 minutes
Cook Time 45 minutes

Servings


Ingredients
  • 1 cup BARLEY
  • 3 cups water or chicken broth
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of dried thyme
  • 2 tablespoons of butter
  • 1 apple, chopped
  • 1 cup dried cranberries
  • 1 cup chopped pecan
  • fresh parsley to garnish
  • 1 cup of dried cranberries
  • 1 cup of chopped pecan
  • fresh parsley to garnish

Prep Time 10 minutes
Cook Time 45 minutes

Servings


Ingredients
  • 1 cup BARLEY
  • 3 cups water or chicken broth
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of dried thyme
  • 2 tablespoons of butter
  • 1 apple, chopped
  • 1 cup dried cranberries
  • 1 cup chopped pecan
  • fresh parsley to garnish
  • 1 cup of dried cranberries
  • 1 cup of chopped pecan
  • fresh parsley to garnish


Instructions
  1. Bring cups of water to boil and add barley, black pepper, oregano, and thyme. Reduce to simmer and cook for 30-45 minutes or until tender. Drain off extra liquid and set aside.

  2. In a pan, saute apples in butter until soft. Once done, add cranberries, pecans, and barley. Mix well.

  3. Garnish with parsley and serve.

Barley Antipasto Salad

Barley Antipasto Salad

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Barley Antipasto Salad
Cook Time 45 minutes
Passive Time 2 hours
Servings
servings
Ingredients
  • 1 cup pearl or whole grain barley
  • 3 cups water
  • 1/2 pound Provolone cheese cut into ¼-inch cubes
  • 1/2 pound Italian salami cut into ¼-inch cubes
  • 1 can artichoke hearts drained and quartered, 16 ounces
  • 1 cup pepperoncini rings drained (or 2/3whole pepperoncini, sliced into rings)
  • 3/4 cup chopped red bell pepper
  • 8 medium white button mushrooms sliced
  • 1/2 cup chopped Kalamata or ripe black olives
  • 1/4 cup shredded Parmesan cheese
  • 3 tablespoons chopped fresh basil leaves
  • 3 tablespoons chopped fresh Italian parsley leaves
  • 1/3 cup to 1/2prepared Italian salad dressing
Cook Time 45 minutes
Passive Time 2 hours
Servings
servings
Ingredients
  • 1 cup pearl or whole grain barley
  • 3 cups water
  • 1/2 pound Provolone cheese cut into ¼-inch cubes
  • 1/2 pound Italian salami cut into ¼-inch cubes
  • 1 can artichoke hearts drained and quartered, 16 ounces
  • 1 cup pepperoncini rings drained (or 2/3whole pepperoncini, sliced into rings)
  • 3/4 cup chopped red bell pepper
  • 8 medium white button mushrooms sliced
  • 1/2 cup chopped Kalamata or ripe black olives
  • 1/4 cup shredded Parmesan cheese
  • 3 tablespoons chopped fresh basil leaves
  • 3 tablespoons chopped fresh Italian parsley leaves
  • 1/3 cup to 1/2prepared Italian salad dressing
Instructions
  1. In a medium saucepan with lid bring water to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. (If using whole-grain barley, it may be necessary to increase cooking time to 50-55 minutes. It may also be necessary to drain off any unabsorbed liquid after cooking.) Cool.
  2. In a large bowl, combine cooked and cooled barley, Provolone cheese, salami, artichokes, pepperoncini, bell pepper, mushrooms, olives, Parmesan cheese, basil, and parsley.
  3. Drizzle with salad dressing and toss to coat. Cover and chill for 2 hours.
  4. Just before serving, toss again, adding more dressing if necessary.
Turkey Confetti Barley Salad

Turkey Confetti Barley Salad


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Turkey Confetti Barley Salad

Course Lunch, Main Dish

Servings


Ingredients
  • 1 Cup peal or whole grain barley
  • 3 Cups water
  • 1 Can (15 oz.) kidney beans, drained
  • 1 Can (15 oz.) mandarin oranges, drained
  • 2/3 Cup finely chopped red onion
  • 1/2 Cup chopped red bell pepper
  • 1/2 Cup chopped green bell pepper
  • 3 Tablespoons chopped fresh cilantro leaves
  • 2/3 Cups white wine vinegar
  • 1/3 Cup olive oil
  • 2 Tablespoons granulated sugar
  • 1 Teaspoon salt
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon chili powder
  • 1 Teaspoon dry mustard
  • 10 Drops red pepper sauce
  • 1 1/2 Cups cubed cooked turkey or chicken

Course Lunch, Main Dish

Servings


Ingredients
  • 1 Cup peal or whole grain barley
  • 3 Cups water
  • 1 Can (15 oz.) kidney beans, drained
  • 1 Can (15 oz.) mandarin oranges, drained
  • 2/3 Cup finely chopped red onion
  • 1/2 Cup chopped red bell pepper
  • 1/2 Cup chopped green bell pepper
  • 3 Tablespoons chopped fresh cilantro leaves
  • 2/3 Cups white wine vinegar
  • 1/3 Cup olive oil
  • 2 Tablespoons granulated sugar
  • 1 Teaspoon salt
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon chili powder
  • 1 Teaspoon dry mustard
  • 10 Drops red pepper sauce
  • 1 1/2 Cups cubed cooked turkey or chicken


Instructions
  1. In medium saucepan with lid, bring water to a boil.

  2. Add barley and return to boil.

  3. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. (If using whole grain barley, it

  4. may be necessary to increase cooking time to 50-55 minutes. It may also be necessary to drain off any unabsorbed liquid after cooking.)

  5. In large bowl combine cooked barley, beans, oranges, onion, bell pepper and cilantro. Set aside.

  6. In a small saucepan mix together vinegar, olive oil, sugar, salt, pepper, chili powder, dry mustard and pepper sauce. Heat and stir until mixture bubbles.

  7. Pour hot dressing over barley-vegetable mixture. Add cooked and cubed turkey or chicken.

  8. Cover and refrigerate at least 4 hours or overnight to allow salad to chill and flavors to blend.