Best Barley Bistro Bowl Recipes

Barley Grain Bowl with Tahini Vinaigrette image

Provided by Geoffrey Zakarian

Time 50m

Yield 2 servings

Number Of Ingredients 12

1/2 cup pearl barley
Kosher salt and freshly ground black pepper
1/4 cup tahini, stirred
1/2 cup chopped scallions, white and green parts
1 small jalapeno, seeded and chopped
1 garlic clove
1/4 cup white balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 cup chopped olives
1 cup sliced grape or sweet 100 tomatoes
2 tablespoons chopped drained capers
1/4 cup fresh cilantro leaves

Steps:

Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 20 to 30 minutes. Drain and cool.
In a food processor, combine the tahini, scallions, jalapeno, garlic, vinegar and oil. Season with salt and pepper. Process until you have a smooth, thick green dressing. If the mixture is too thick, add 1/4 to 1/2 cup of water to thin to about the consistency of pancake batter.
Combine the vinaigrette and cooked barley and mix to thoroughly coat the barley. You may not use all the vinaigrette. Set up two serving bowls. Evenly divide the barley between the two bowls. Top each with the olives, tomatoes and capers. Season with a pinch more salt and garnish with the cilantro.

24 Best Ways to Cook with Barley (+ Recipe Collection) image

Provided by insanelygood

Number Of Ingredients 24

Mediterranean Roasted Vegetables Barley
Vegetable Barley Soup
Barley Risotto
Beef Barley Soup
Barley Salad
Barley Stuffed Bell Peppers
Barley Salad with Roasted Chickpeas and Feta
Chicken Barley Soup
Fall Spinach Barley Risotto (Orzotto con Spinaci)
Baked Barley with Mushrooms
Barley Porridge with Blueberries
Breakfast Barley Porridge
Egyptian Barley Salad with Pomegranate Vinaigrette
Goose Stew with Barley and Mushrooms
Turkey Barley Soup
Barley Rice
Vegetarian Barley Stuffed Squash
Homemade Lemon Barley Water
Kale Barley Salad with Feta and a Honey Lemon Vinaigrette
Korean Barley Tea (Boricha)
Barley Salad with Roasted Carrots
Barley Salad with Summer Squash
Barley Risotto with Mushrooms
Barley Pilaf