You are here

Member since July 2006
0
4

Barley Salad

What you need: 

1 cup barley (not pearled)
1 teaspoon salt
1/4 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped
1 tomato, chopped
1-2 stalks celery, sliced
1 carrot, julienned or finely sliced
2-3 tablespoons red wine vinegar
2-3 tablespoons olive oil
1 crushed minced garlic clove
juice and zest of 1 blood orange
1-2 tablespoons Thai chili sauce
1 tablespoon peanut butter
1-2 teaspoons soy sauce
salt and pepper, to taste

What you do: 

1. Soak barley in water for 1 hour, drain, add back to pan with about 3 cups water and 1 teaspoon salt. Cook for about 40 minutes (should be chewy, but definitely cooked all the way through). Drain and set aside to cool.
2. Add chopped cilantro, basil, tomato, celery, and carrot to large bowl. In a separate jar or container, mix red wine vinegar, olive oil, garlic, blood orange juice and zest, Thai chili sauce, peanut butter, and soy sauce.
3. Once combined, add to veggies and herbs. Then add cooled barley. Mix to combine. Season, to taste
It's really great piled on butter leaf lettuce and you can even eat it as a wrap using the lettuce leaf. It's great right away, but even better the next day!'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

How many servings in this recipe?  Will this recipe feed 4 people?  Thanks!

0 likes

There are two types of barley:  hulled and pearl.  The barley hull is removed for both types, but the pearl variety is further processed to remove the bran layer making it less nutritious (and less chewy).  You can use pearl barley.

0 likes

I don't know what pearled means either, but that's what I used and it turned out delicious. 

0 likes

Question: what is barley (not pearled) ?? I can't find anything other than pearled barley. How do I substitute?? Thanks.

0 likes

This salad is very interesting. Overall, it's good and I can't wait to actually try it a day after I've made it. My husband didn't care for the taste of it and says he won't eat it anymore after this first time of trying it. I can kind of see what he means about the taste. The initial smell and taste seems kind of gross/nauseating...but really once you get past that you realize it's really the combination of the orange and the basil that is getting you...which in all reality isn't gross or nauseating at all! This salad has a very light summery/spring taste to it. Great for outdoor summer picnics and the such.  :)

0 likes

I JUST FINISHED MAKING THIS AND AM EATING IT NOW.  IT IS PHENOMENAL!!! I HAVE ENOUGH FOR LUNCH TOMORROW-IF IT LASTS THAT LONG.  I DID MAKE ADJUSTMENTS-AS THE BARLEY WAS FINISHING COOKING I ADDED SOME SHELLED EDAMAME AND SOME CORN.  I COOLED THIS AND PREPARED THE VEGGIES AND LAYERED GRAINS, DRESSING, VEGGIES AND MORE DRESSING.  THIS WOULD BE SMASHING IN A BED OF BUTTERCUP LETTUCE.  THANKS SO MUCH FOR THIS!!

0 likes

The flavors in this were so interesting.  I loved it and so did my meat-eating husband, "What is this I'm eating?  I love it!"  So there you have it :)
I added some minced baked/flavored tofu and sunflower seeds for protein and served it over spring mix for a well rounded meal.  Makes great leftovers too!
Thanks for the recipe! 

0 likes

This was yummy - I added more garlic, it would also be good I think with green onions sliced up in it. I also only had White Wine Vinegar and it was still good!

0 likes

:D This salad is really delicious! It will definitely become a regular in our house hold. I can think of lots of uses for the dressing too. I used a regular orange and threw in a few more finely chopped veges.(silverbeet, yellow capsicum and green beans because I had them on hand). Thanks for the healthy and tasty recipe.

0 likes
Log in or register to post comments