Stone Fruit Salad

Stone Fruit Salad

Salad with stone fruits and barley

Stone Fruit Salad

Enjoy an array of fresh fruits and vegetables with a side of barley, packed with flavor and nutrition!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Salad, Side Dish
Servings 8 servings

Ingredients
  

  • 1 cup barley, hulless or pearl
  • 3 cups broth, vegetable or chicken
  • 4 cups spinach
  • 2 peaches, sliced
  • 2 plums, sliced
  • 1/2 lb cherries, pitted and halved
  • 2 oz feta cheese, crumbled
  • 1/2 cup vinigarette dressing of your choice

Instructions
 

  • Bring 3 cups broth 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 cooks, combine spinach, peaches, plums, and cherries.
  • Once barley is cooked, drain reamining liquid and rinse. Combine with
  • Combine barley with spinach, peaches, plums, and cherries. Top with feta cheese and stir in dressing. Enjoy!
Keyword barley, salad, stone fruit
Harvest Barley Salad

Harvest Barley Salad

Harvest Barley Salad

Fresh ingredients, easy to make, and delicious for either lunch or dinner, the Harvest Barley Salad is a triple threat. This recipe was created by Jamie Parchman and submitted as part of the "Bring on the Barley" Recipe Contest hosted by the Idaho Barley Commission and American Heart Association Idaho.
Cook Time 45 mins
Course Lunch, Main Course, Salad, Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 medium acorn squash
  • 1 cup barley, hulless or pearl
  • 3 cups vegetable broth, no salt
  • 3 tbsp extra virgin olive oil
  • 5 tbsp red wine vinegar
  • 1.5 tsp molasses
  • 1 tbsp garlic, finely minced
  • 3/4 tsp chili powder
  • 3/4 tsp smoked paprika
  • 1/4 tsp black pepper
  • 8 cups baby spinach
  • 1/2 cup green onion, chopped
  • 1 cup pomegranate seeds
  • 1/2 cup parsley, chopped
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup fat free feta cheese, crumbled

Instructions
 

  • Preheat oven to 375 degrees. Line the baking sheet with nonstick foil.
  • Cut acorn squash in half and remove seeds. Place squash cut side up on the prepared baking sheet. Cover lightly with another sheet of nonstick foil. Roast 25-30 minutes or until tender. Set aside to cool.
  • While squash is cooking, place barley and broth in a medium size saucepan, bring to boil. Reduce heat to simmer and simmer for 30 minutes or until all liquid is absorbed. Rinse barley in cold water and set aside.
  • While barley and squash cool, whisk together olive oil, vinegar, molasses, garlic, chili powder, smoked paprika and black pepper. Set aside.
  • Peel and cut squash into one-inch pieces. Place in a large salad bowl.
  • Add baby spinach, green onion, pomegranate seed, barley and parsley to bowl. Pour vinegar mixture over and toss.
  • Top with pumpkin seeds and feta, toss again. Enjoy!
Keyword harvest, salad
Beet & Barley Risotto

Beet & Barley Risotto

Beet & Barley Risotto

Beautiful beetroot and barley risotto, almost too pretty to eat- almost!
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Side Dish
Servings 6 servings

Ingredients
  

  • 1 cup barley
  • 3 cups vegetable or chicken broth
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 small onion,diced
  • 1/2 cup white wine
  • 1 can beets, drained, patted dry & pureed
  • 1 tsp thyme

Instructions
 

  • Melt butter in large saucepan over medium heat. Add onion and garlic and cook until fragrant.
  • Add barley and stir until glossy. Add wine and stir until barley has absorbed it. Add in thyme.
  • Add in the broth and bring to boil. Reduce to simmer and cover. Cook for 40-45 minutes, stirring occasionally, until liquid is absorbed and barley is tender.
  • Stir in beets and warm through. Top with feta or ricotta and enjoy!
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