Barley Antipasto Salad

Barley Antipasto Salad

Barley Antipasto Salad

Cook Time 45 mins
Total Time 2 hrs 45 mins
Servings 12 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
 

  • 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.
  • In a large bowl, combine cooked and cooled barley, Provolone cheese, salami, artichokes, pepperoncini, bell pepper, mushrooms, olives, Parmesan cheese, basil, and parsley.
  • Drizzle with salad dressing and toss to coat. Cover and chill for 2 hours.
  • Just before serving, toss again, adding more dressing if necessary.
Turkey Confetti Barley Salad

Turkey Confetti Barley Salad

Turkey Confetti Barley Salad

Course Lunch, Main Dish
Servings 8

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
 

  • In 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.)
  • In large bowl combine cooked barley, beans, oranges, onion, bell pepper and cilantro. Set aside.
  • 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.
  • Pour hot dressing over barley-vegetable mixture. Add cooked and cubed turkey or chicken.
  • Cover and refrigerate at least 4 hours or overnight to allow salad to chill and flavors to blend.

Mexicali Barley Salad

Mexicali Barley Salad

Mexicali Barley Salad

Course Lunch, Main Dish
Servings 8

Ingredients
  

  • 1 Cup PEARL BARLEY (if using whole grain barley, see directions below)
  • 3 Cups water
  • 1 Can (15 oz.) kidney beans, rinsed and drained
  • 1 Can (15 oz.) black beans, rinsed and drained
  • 1 Can (11 oz.) Mexicorn or regular canned corned, drained
  • 3/4 Cup chopped red onion
  • 1/4 - 1/2 Cup sliced jalapeno peppers
  • 2/3 Cup prepared barbecue sauce
  • 3 Tablespoon prepared Italian salad dressing
  • Green cabbage leaves optional
  • 2 Cups (8 oz.) shredded cheddar cheese
  • 1 Cup crumbled tortilla chips

Instructions
 

  • Combine barley and water in medium saucepan. Bring to a boil.
  • Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  • Cool.
  • In large bowl, combine cooled barley, beans, corn, red onion and jalapeño peppers.
  • In small bowl, combine barbecue sauce and salad dressing.
  • Pour dressing over barley-bean mixture and toss to coat.
  • Line a serving bowl with cabbage leaves, if desired.
  • Spoon barley salad into bowl and top with shredded cheese and crumbled tortilla chips.

Barley Greek Salad

Barley Greek Salad

Barley Greek Salad

Course Lunch, Main Dish
Servings 6

Ingredients
  

  • 1 Cup PEARL BARLEY
  • 3 Cups water
  • 1 Teaspoon salt
  • 1/3 Cup olive oil
  • 2 Tablespoon fresh lemon juice
  • 2 Tablespoon red wine vinegar
  • 1/2 Teaspoon dried leaf oregano, crushed
  • 1/4 Cup finely chopped fresh parsley
  • 2 medium tomatoes, finely chopped
  • 1 small green or red bell pepper, finely chopped
  • 1/2 Cup crumbled feta cheese
  • lettuce leaves, washed and chilled
  • tomato wedges or lemon slices Directions

Instructions
 

  • Place barley, water and 1 teaspoon salt in medium saucepan. Bring to a boil.
  • Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  • Combine olive oil, lemon juice, vinegar, oregano and ¼ teaspoon salt; pour over hot cooked barley. Cool to room temperature.
  • Gently stir in onions, parsley, tomatoes, bell pepper and cheese. Serve salad chilled or at room temperature on lettuce-lined plates.
  • Garnish each serving with tomato wedges or lemon slices, if desired.

Southwest Barley Salad

Southwest Barley Salad

Southwest Barley Salad

Course Lunch, Main Dish
Servings 6

Ingredients
  

  • 3 Cups reduced sodium chicken broth
  • 3/4 Cup uncooked pearl barley
  • 1 Cup fresh or frozen corn
  • 1 Cup canned black beans, rinsed and drained
  • 3/4 Cup chopped sweet red pepper
  • 1/2 Cup chopped green pepper
  • 1/2 Cup chopped green onions
  • 1/2 Cup minced fresh cilantro
  • 1 Clove garlic, minced
  • 1/2 Cup salsa
  • 3 Tablespoons reduced fat sour cream
  • 2 Tablespoons lime or lemon juice

Instructions
 

  • In a saucepan, bring broth to a boil. Stir in barley.
  • Reduce heat; cover and simmer for 40 to 45 minutes or until tender. Drain and cool.
  • In a large bowl, combine the corn, beans, peppers, onions, cilantro and garlic. Stir in barley.
  • Just before serving, combine the salsa, sour cream and lime juice; add to barley mixture. Serve warm or cold.

All-Season Barley Salad

All-Season Barley Salad

All-Season Barley Salad

Course Lunch, Main Dish
Servings 6

Ingredients
  

  • 1 Cup PEARL BARLEY
  • 3 Cups water
  • 1 Teaspoon salt
  • 1/4 Cup bottled Italian dressing
  • 1/4 Pound diced bacon, fried until crisp, and drained
  • 1 1/2 Cups frozen green peas, thawed
  • 1 Cup thinly sliced celery
  • 1/2 Cup thinly sliced onion or 1/4 cup chopped green onion
  • 1/3 Cup sliced water chestnuts
  • 1 2oz. Jar jar pimentos, drained
  • 1/4 Cup mayonnaise
  • 1/4 Cup sour cream
  • salt and pepper To Taste

Instructions
 

  • Place barley, water and salt in large saucepan. Bring to boil.
  • Cover and cook on low heat for 1 hour or until tender. Drain well.
  • Pour Italian dressing over warm barley and toss to coat lightly. Cover and chill.
  • Add remaining ingredients, except garnish.
  • For chilled salad: Spoon barley mixture into serving bowl; chill 2 to 3 hours.
  • For a hot salad: Spoon mixture into a baking dish or individual ramekins. Bake at 350 ºF 15 to 20 minutes or until heated through.
  • Or heat in microwave over on high 2 to 3 minutes.
  • Garnish salad with tomato slices or wedges and lettuce leaves, if desired.