Best Barley Salad With Herbs Recipes

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BARLEY SALAD WITH HERBS



Barley Salad with Herbs image

Herbs and Dijon mustard provide brightness and bite in this barley dish. Use any type of tender green herbs you have on hand, such as basil, mint, chives, parsley, or dill.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 6

1 1/2 cups pearl barley (not quick-cooking)
Coarse salt and freshly ground pepper
2 tablespoons finely chopped shallots (about 1 medium)
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
3/4 cup roughly chopped fresh herbs

Steps:

  • Bring barley and 3 cups water to a boil. Add 1/2 teaspoon salt. Reduce heat, cover, and simmer until barley is tender, about 40 minutes. Drain if necessary.
  • Meanwhile, place shallot in a large bowl, and whisk in mustard, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
  • Stir in barley and herbs. Serve warm.

HERBED BARLEY SALAD WITH DATES



Herbed Barley Salad with Dates image

Pearl barley requires less cooking time, which means you can get this nutritious salad chock-full of fresh herbs and dates on the table in a flash.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1 cup pearl barley
Kosher salt and freshly ground pepper
1 tablespoon cumin seeds
1/3 cup extra-virgin olive oil
4 shallots, thinly sliced
1 teaspoon ground turmeric
Juice of 1 lemon
1 cup flat-leaf parsley sprigs
1 cup cilantro sprigs
1 cup fresh mint leaves
5 pitted dates, chopped

Steps:

  • Bring barley and 3 cups water to a boil in a medium saucepan. Add 1/2 teaspoon salt. Cover, reduce heat, and simmer until barley is tender, about 40 minutes. Drain if necessary and let cool.
  • In a medium skillet, toast cumin seeds over medium heat until fragrant, about 2 minutes. Remove from skillet and set aside. Add oil and shallots to same skillet and heat over medium. Cook, stirring occasionally, until shallots are golden and crispy, about 9 minutes. Transfer to a paper towel-lined plate; reserve oil.
  • Combine turmeric, lemon juice, and reserved toasted cumin seeds and oil; season with salt and pepper. Add to barley along with herbs and dates. Stir to combine. Transfer to a serving bowl and top with crispy shallots.

HERBY BARLEY SALAD WITH BUTTER-BASTED MUSHROOMS



Herby Barley Salad With Butter-Basted Mushrooms image

Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.

Provided by Chris Morocco

Categories     Bon Appétit     Herb     Barley     Vegetarian     Thanksgiving     Side     Kid-Friendly     Quick and Healthy     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 14

1 cup hulled, hull-less, or pearl barley
Kosher salt
2 shallots, thinly sliced into rings
1/3 cup vegetable oil
2 tablespoons olive oil
8 oz. mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces
Freshly ground black pepper
2 sprigs thyme
1 clove garlic, crushed
3 tablespoons unsalted butter
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 1/2 ounces Parmesan, shaved, plus more for serving

Steps:

  • Cook barley in a medium pot of boiling salted water until tender, 50-60 minutes for hulled or hull-less, 20-30 minutes for pearl. Drain; spread out on a baking sheet and let cool.
  • Meanwhile, cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5-7 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Let cool. Set shallot cooking oil aside.
  • Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes longer.
  • Reduce heat to medium and add thyme sprigs, garlic, and butter to skillet. Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind.
  • Toss cooled barley, cilantro, parsley, lemon juice, 1 1/2 oz. Parmesan, and 2 Tbsp. reserved shallot oil in a large bowl to combine; season with salt and pepper. Add mushrooms; toss again to combine.
  • Just before serving, top with fried shallots and more shaved Parmesan.
  • Do ahead
  • Barley can be cooked 1 day ahead. Let cool; store airtight and chill. Dish can be made 3 hours ahead; store tightly wrapped at room temperature.

HERBED BARLEY SALAD



Herbed Barley Salad image

This healthy barley-based salad is great to have on hand - especially for those on Phase 2 of the South Beach diet!

Provided by Just Call Me Martha

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

3 cups water
3 garlic cloves
1 cup pearl barley
6 green onions, chopped (optional)
1/2 cup chopped radish
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/4 cup chopped parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
2 teaspoons Dijon mustard
1 garlic clove
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

  • Combine water, garlic and barley in a large pot.
  • Bring to boil and then reduce heat, cover and simmer for 40 minutes or until barley is tender.
  • Drain excess water.
  • To make dressing, combine mustard, garlic and vinegar.
  • Whisk together, then slowly whisk in olive oil.
  • Season with salt and pepper if desired.
  • Combine half of dressing with warm barley.
  • Stir in vegetables and herbs.
  • Toss with remaining dressing.
  • Season to taste.

BARLEY AND HERB SALAD WITH ROASTED ASPARAGUS



Barley and Herb Salad With Roasted Asparagus image

When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them? What's more, the California chef and teacher John Ash, demonstrating a recipe at the recent "Healthy Kitchens, Healthy Lives" conference at the Culinary Institute of America in Napa Valley - an event that bridges health care, nutrition science and cooking - insists that not only does asparagus taste better when it's not cooked in or near water, but also that it doesn't cause that distinctive odor in urine many people experience after eating it. I can't vouch for the latter claim, but asparagus is intensely delicious when you roast it And it's a beautiful addition to this lemony mix of barley and herbs. For the herbs, I like to mix sweet (tarragon, chives) with bitter (parsley, marjoram, thyme). Cooked barley will keep for 3 days in the refrigerator and can be frozen. The dressed grains will be good for 2 to 3 days.

Provided by Martha Rose Shulman

Categories     appetizer, main course, side dish

Time 1h

Yield Serves 4 as a main dish salad, 6 as a side

Number Of Ingredients 15

1 cup barley
3 cups water
Salt, preferably kosher salt, to taste
1 pound thick-stemmed asparagus
2 tablespoons extra- virgin olive oil
Freshly ground pepper to taste
1/2 cup chopped fresh herbs, such as parsley, marjoram, chives, tarragon and thyme
1 1/2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar
Salt to taste
1 teaspoon lemon zest
1 small garlic clove, puréed
1/2 teaspoon dry mustard or 1 teaspoon Dijon mustard
6 tablespoons extra- virgin olive oil
Lemon wedges or sliced lemon for garnish (optional)

Steps:

  • Heat a 3- quart saucepan over medium-high heat and add barley. Toast in the pan, shaking pan or stirring grains until they begin to smell a little bit like popcorn. Add water and bring to a boil. Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy). Drain off any liquid remaining in the pot through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto - it'll keep for a day in the refrigerator). Shake strainer and return barley to the pot. Cover pot with a clean dishtowel and return the lid. Allow barley to sit for 10 to 15 minutes.
  • Meanwhile, roast asparagus and make dressing. Preheat oven to 425 degrees F. Line a baking sheet with parchment. Snap off woody ends of the asparagus and place on parchment-lined baking sheet. Add olive oil and salt and pepper to taste and toss together until all of the asparagus is coated with oil (I do this with my hands). Make sure that asparagus is in one layer on the baking sheet in the pan and place in oven. Roast for about 12 minutes, or until tender and beginning to shrivel. It should be browned in spots. Remove from heat.
  • Whisk together lemon juice, vinegar, salt, lemon zest, garlic, and mustard. Whisk in olive oil.
  • Transfer cooked barley to a large bowl. Add herbs and vinaigrette and toss together until barley is evenly coated with dressing. Arrange on a platter or on plates. Lay stalks of roasted asparagus on over the top, and serve.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 24 grams, Carbohydrate 43 grams, Fat 29 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 895 milligrams, Sugar 3 grams, TransFat 0 grams

VEGGIE BARLEY SALAD



Veggie Barley Salad image

"When I took this salad to a family potluck, it was such a hit! I often fix it with basil-flavored vinegar that I make each summer. The longer this chills, the tastier it gets." --Kathy Rairigh of Milford, Indiana

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 16

1-1/4 cups reduced-sodium chicken broth or vegetable broth
3/4 cup water
1 cup quick-cooking barley
1 medium tomato, seeded and chopped
1 small zucchini, halved and thinly sliced
1 small sweet yellow pepper, chopped
2 tablespoons minced fresh parsley
DRESSING:
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup slivered almonds, toasted

Steps:

  • In a small saucepan, bring the broth, water and barley to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes., In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper. Pour over barley mixture; toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in almonds.

Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 334mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges

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