Charred Corn & Zucchini Barley Salad

Charred Corn & Zucchini Barley Salad

Charred Corn & Zucchini Barley Salad

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins

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
 

  • 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.
  • 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.
  • Place on heated grill, turning occasionally until all sides cooked and char developed on vegetables.
  • While vegetables are on the grill, combine all dressing ingredients in a small bowl and whisk together.
  • 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

Cranberry Apple Pecan Barley Pilaf

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 10

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
 

  • 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.
  • In a pan, saute apples in butter until soft. Once done, add cranberries, pecans, and barley. Mix well.
  • Garnish with parsley and serve.

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.