Best Barley And Corn Relish Recipes

BARLEY AND CORN RELISH

Barley and Corn Relish image

Everything in this relish I enjoy so I made and submitted it to a recipe contest. We didnt come in first place but did get some nice reviews. Hope you enjoy! Prep time includes the time for chilling.

Provided by Lori S.

Time 4h35m

Number Of Ingredients 12

Ingredients

1 c pearl barley, uncooked
3 c chicken stock
1 c corn, fresh or frozen or canned, drained
1/3 c olive oil, extra virgin
1/4 c vinegar
1 tsp dried basil or 1 tablespoon fresh
1 c grape tomatoes, diced
1/2 c bell pepper, finely chopped
1/2 c red onion, diced
1/2 c carrot, shredded
2 dash(es) freshly ground black pepper, or to taste
2 dash(es) salt, or to taste

Steps:

1. In a medium saucepan with lid, pour in the 3 cups of chicken stock and bring to a boil. Add the pearl barley and bring to a boil again. Reduce the heat, cover with lid, and simmer for approximately 45 minutes or until tender. Stir in the corn and simmer for 15 minutes.
2. Whisk together in a medium bowl the olive oil, vinegar, basil, 1/2 teaspoons salt, and pepper. Pour dressing over the warm barley and corn mixture and toss well to coat. Cool to room temperature than add tomateos, bell pepper, onion and carrots. Place relish in refrigerator and chill for 2 to 3 hours.

CORN AND BARLEY RELISH

Corn and Barley Relish image

Barley is an over-looked grain but it is so delicious and easy to work with. This relish highlights barley with corn and peppers.-National Barley Foods Council, Mary Sullivan, Spokane, Washington

Provided by Taste of Home

Time 1h10m

Yield 5 cups.

Number Of Ingredients 11

Ingredients

3 cups water
1 cup medium pearl barley
3/4 teaspoon salt, divided
1 cup fresh or frozen whole kernel corn
1/3 cup olive oil
1/4 cup vinegar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
Pepper to taste
1 cup diced fresh tomatoes
1/2 cup diced green or sweet red pepper
2 green onions, thinly sliced

Steps:

In a saucepan, combine water, barley and 1/2 teaspoon salt; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add corn; simmer for 10-15 minutes or until tender. , Meanwhile, in a jar with a tight-fitting lid, combine oil, vinegar, basil, pepper and remaining salt; shake well. Pour over warm barley mixture and toss to coat. Chill for 30 minutes. Gently fold in tomatoes, green pepper and onions. Chill for 2-3 hours.

Nutrition Facts : Calories 39 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 46mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

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