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!
Cilantro-Lime Black Bean Barley

Cilantro-Lime Black Bean Barley

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Cilantro-Lime Black Bean Barley
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
  • 3 cups chicken broth
  • 1 cup barley (pearl, hulless, or hulled)
  • 1/4 tsp salt
  • 1 tbsp minced garlic
  • 2 tbsp lime juice
  • 1 15 oz can black beans
  • 1/2 cup cilantro, chopped
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
  • 3 cups chicken broth
  • 1 cup barley (pearl, hulless, or hulled)
  • 1/4 tsp salt
  • 1 tbsp minced garlic
  • 2 tbsp lime juice
  • 1 15 oz can black beans
  • 1/2 cup cilantro, chopped
Instructions
  1. Combine chicken broth, barley, salt, and garlic in Instant Pot. Shut lid, set to sealing, and cook on High Pressure for 35-40 minutes. When done, either do a natural pressure release or a quick valve release. Rinse and drain barley.
  2. Alternatively: combine chicken broth, salt, and garlic in a large saucepan on high heat on the stovetop. Bring to boil, add the barley, and reduce to simmer until liquid absorbed or barley is tender approximately 45-55 minutes.
  3. Once the barley is cooked, mix in 1 tablespoon of lime juice, can of black beans (rinsed and drained), and chopped cilantro. Taste and add the second tablespoon of lime as desired.
Sweet Potato & Barley Bake

Sweet Potato & Barley Bake


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Sweet Potato & Barley Bake

This sweet potato & barley bake is easy to make, delicious to eat, and packed full of flavor and nutrition!

Cook Time 1.25 hours

Servings
servings


Ingredients
  • 4 cups sweet potato, diced
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 cup uncooked barley
  • 1 cup corn
  • 2 cans (14.5 oz each) vegetable or chicken broth
  • 1 tsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 cup cilantro, chopped

Cook Time 1.25 hours

Servings
servings


Ingredients
  • 4 cups sweet potato, diced
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 cup uncooked barley
  • 1 cup corn
  • 2 cans (14.5 oz each) vegetable or chicken broth
  • 1 tsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 cup cilantro, chopped


Instructions
  1. Preheat oven to 350 degrees F

  2. Combine all ingredients, except cilantro, in a 9x13 baking dish sprayed with cooking spray.

  3. Bake for 1 hour and 15 minutes, or until liquid is absorbed and barley and sweet potatoes are tender.

  4. Remove from oven and let cool for 5 minutes so any remaining liquid can be absorbed. Sprinkle cilantro on top 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.
Sweet Potato Casserole with Barley Flake and Pecan Topping

Sweet Potato Casserole with Barley Flake and Pecan Topping

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Sweet Potato Casserole with Barley Flake and Pecan Topping
A new take on a classic dish, this sweet potato casserole with a barley flake pecan topping is sure to impress!
Prep Time 1 hour
Cook Time 30 minutes
Servings
1/4 cup
Ingredients
For the Potatoes
  • 3 large sweet potatoes
  • 2 1/2 TBSP maple syrup or honey
  • 1/2 Cup milk
  • 1 TBSP vanilla extract
  • 1 large egg
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
For the Topping
  • 1/4 Cup BARLEY flour
  • 1/3 Cup BARLEY flakes
  • 1/3 Cup brown sugar, packed
  • 1/2 Cup chopped pecans
  • 3 TBSP melted butter
Prep Time 1 hour
Cook Time 30 minutes
Servings
1/4 cup
Ingredients
For the Potatoes
  • 3 large sweet potatoes
  • 2 1/2 TBSP maple syrup or honey
  • 1/2 Cup milk
  • 1 TBSP vanilla extract
  • 1 large egg
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
For the Topping
  • 1/4 Cup BARLEY flour
  • 1/3 Cup BARLEY flakes
  • 1/3 Cup brown sugar, packed
  • 1/2 Cup chopped pecans
  • 3 TBSP melted butter
Instructions
  1. Preheat oven to 400 degrees F
  2. Wash sweet potatoes and use a fork to poke holes in. Place potatoes on a baking sheet and roast for 45 minutes or until tender when forked.
  3. Lower oven to 350 degrees F. Spray an 8x8 inch pan with nonstick cooking spray and set aside.
  4. Mash sweet potatoes, removing the skin beforehand if desired, in a large bowl. Mix in maple syrup, milk, vanilla, egg, cinnamon, cloves, nutmeg, ginger, and salt with an electric mixer until desired smoothness is reached. Pour into prepared pan and set aside.
  5. For the topping: Whisk together flour, flakes, brown sugar, and pecans. Stir in the melted butter until nicely crumbled. Sprinkle over the sweet potato mixture.
  6. Bake for 25-30 minutes or until slightly golden brown.