PEARL BARLEY SALAD RECIPES RECIPES

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PEARL BARLEY SALAD RECIPE | DELICIOUS. MAGAZINE



Pearl barley salad recipe | delicious. magazine image

A wholesome salad recipe full of filling pearl barley and bursts of juicy tomato and salty feta in every bite. Another good way to use pearl barley is in a risotto, like this mushroom and spinach one.

Provided by delicious. magazine

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield Serves 4

Number Of Ingredients 12

3 carrots, thinly sliced
Olive oil for drizzling and dressing
¼ baguette, torn (it’s fine if it’s a bit stale)
250g pearl barley
1 chicken stock cube dissolved in 600ml freshly boiled water
Zest and juice 1 lemon
250g cherry tomatoes, halved
½ bunch fresh flatleaf parsley, roughly chopped
½ cucumber, chopped
100g feta, crumbled
To serve
Handful fresh basil, roughly chopped

Steps:

  • Heat the oven to 200°C/180°C fan/gas 6. Put the carrots in a roasting tray with a drizzle of oil and season with salt and pepper. Roast for 35-40 minutes until tender and golden. For the final 10 minutes, add the torn baguette and a little more oil; turn the bread after 5 minutes so it’s golden on both sides.
  • Meanwhile, put the pearl barley in a large saucepan with the chicken stock and bring to the boil. Cook over a medium-high heat for 25 minutes or until the stock is absorbed and the barley is tender. Tip into a bowl and allow to cool a little.
  • While the barley is cooking, prepare a dressing. Mix the lemon zest and juice with 3 tbsp oil, then season to taste with salt and pepper.
  • Stir the roasted carrots into the cooled pearl barley, along with the remaining ingredients. Toss with the dressing and serve with basil sprinkled over.

Nutrition Facts : Calories 535kcals, FatContent 18.7g (5.6g saturated), ProteinContent 18.1g, CarbohydrateContent 71.1g (8.3g sugars), FiberContent 4.7g

PEARLED BARLEY SALAD WITH APPLES, POMEGRANATE SEEDS AND ...



Pearled Barley Salad with Apples, Pomegranate Seeds and ... image

 Ingredient Tips from F&W Editors  More Salads with Grains

Provided by Grace Parisi

Categories     Barley

Total Time 20 minutes

Yield 6

Number Of Ingredients 9

1/3 cup pine nuts, preferably from Italy (2 ounces)
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
1 small shallot, minced (2 tablespoons)
Salt and freshly ground pepper
4 cups Thyme-Scented Pearled Barley
1 large tart apple, such as Honeycrisp, cored and cut into 1/2-inch pieces
1/2 cup pomegranate seeds (from 1 pomegranate)
1/2 cup chopped flat-leaf parsley

Steps:

  • Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool.
  • In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Pearled Barley, pine nuts, apple, pomegranate seeds and parsley; toss before serving.

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