Best Roasted Barley Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSHROOM BARLEY AND ROASTED ASPARAGUS SALAD



Mushroom Barley and Roasted Asparagus Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 13

3/4 cup pearl barley, rinsed
2 sprigs fresh thyme, plus 1 tablespoon minced leaves
3 stems fresh flat-leaf parsley, plus 1/3 cup chopped leaves
1 bay leaf
2 lemons, zest peeled in large strips
10 ounces button mushrooms, trimmed and thinly sliced (about 4 cups)
1/3 cup freshly squeezed lemon juice
2 teaspoons kosher salt
2 teaspoons Dijon mustard
Freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for cooking the asparagus
1/2 medium shallot, minced
2 bunches medium asparagus, woody stems trimmed (about 2 pounds)

Steps:

  • Put the barley in a medium pot with water to cover by a few inches and salt it generously. Tie the thyme sprigs, parsley stems, and bay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel. Simmer, stirring occasionally, until tender, about 30 minutes. Drain and remove the herbs and lemon.
  • Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl. Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the shallots.
  • Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.
  • Preheat the oven to 450 degrees F. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
  • Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.
  • Per Serving: Calories: 258; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 29 grams; Sugar: 4 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 689 milligrams

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

WARM ROASTED CARROT AND BARLEY SALAD



Warm Roasted Carrot and Barley Salad image

There is something very exciting about transforming a simple bunch of carrots into a deeply flavorful and satisfying weeknight meal. Carrots are given a lot of love here: Leaving the skin on adds texture, slicing them into thin batons ensures that they cook quickly and evenly, and drizzling them with honey right out of the oven amplifies their natural sweetness. A sprinkle of lemon zest adds brightness. Ras el hanout, a North African spice blend, means "head of the shop" in Arabic as it was often one of the best mixes a vendor had to offer. Its fragrant blend of coriander, cumin, ginger, clove and turmeric brings warmth and richness to the tahini. The perfect chew of pearl barley is so gratifying in this dish, but for even more flavor, cook your barley in stock.

Provided by Hetty McKinnon

Categories     dinner, lunch, weekday, grains and rice, vegetables, main course, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

1 cup pearled barley
Kosher salt and black pepper
2 pounds carrots, washed, trimmed and cut into 3-inch-long, a scant 1/2-inch-wide batons
2 tablespoons extra-virgin olive oil
2 teaspoons runny honey, such as clover honey
1/2 teaspoon fresh lemon zest (from 1/2 lemon)
2 cups arugula
A handful of parsley
1/4 cup toasted sliced almonds
1/4 cup tahini
1 tablespoon fresh lemon juice (from 1/2 lemon)
1 teaspoon ras el hanout
1 small garlic clove, grated

Steps:

  • Heat oven to 425 degrees and place a rack on the lowest shelf. In a medium saucepan, combine barley with 4 cups water; season with 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 20 to 25 minutes. If the barley hasn't absorbed all of the water, drain off the excess.
  • Meanwhile, place the carrots on a sheet pan, drizzle with the olive oil and toss to coat, spreading into an even layer. Season with salt and pepper. Place on the bottom oven rack and roast until tender and starting to turn golden, about 15 minutes. Remove from the oven, toss and return to the oven for 5 to 7 minutes until completely tender.
  • While the carrots roast, make the dressing: In a medium bowl, whisk together the tahini, lemon juice, ras el hanout, garlic and 1/2 teaspoon salt. Add 3 to 4 tablespoons water, 1 tablespoon at a time, until it is smooth and has a pourable consistency.
  • When the carrots are ready, remove them from the oven, drizzle with honey and sprinkle with lemon zest. Season with a pinch of salt and toss to coat.
  • In a serving bowl, combine the carrots with the barley, arugula and parsley. Drizzle with the spiced tahini and sprinkle with almonds.

SLOW-ROASTED SALMON SALAD WITH BARLEY AND GOLDEN BEETS



Slow-Roasted Salmon Salad with Barley and Golden Beets image

While the salmon slow-roasts in the oven for 20 minutes, you'll slice the beets super-thin on a mandolin and stir-fry them with scallions until they turn into caramelized bites. Toss them with barley, nestle the salmon on top, and serve family-style.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h5m

Number Of Ingredients 8

1 1/4 pounds skinless salmon fillet (about 1 inch thick)
Kosher salt and freshly ground pepper
1 small lemon, very thinly sliced into rounds (1/2 cup), plus 2 tablespoons fresh juice
1/2 cup extra-virgin olive oil, plus more for drizzling
2 medium golden beets (12 ounces), trimmed and scrubbed
6 scallions, white and light-green parts separated and thinly sliced (a packed 1/2 cup), dark-green tops sliced
3 cups cooked barley, farro, or brown rice, room temperature
1 cup fresh parsley leaves

Steps:

  • Preheat oven to 325°F with a rack 6 inches from heating element and another in center. Season fish with salt and pepper; place in a broiler-proof skillet or baking dish, skinned-side down. Season lemon slices and scatter over top; drizzle 6 tablespoons oil over everything.
  • Roast on center rack until fish is almost cooked through but still translucent-pink in center, 18 to 20 minutes. Spoon some of oil from skillet over fish. Switch oven to broil; transfer to top rack and broil until lemons are lightly charred in spots and fish is just cooked through, 3 to 5 minutes more. Let cool slightly.
  • Meanwhile, using a mandoline or a sharp knife, slice beets into very thin rounds, about 1/8 inch thick (you should have about 2 cups). Season with salt and drizzle with oil. Let stand, stirring occasionally, until softened slightly, 10 minutes; drain.
  • Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add beets and cook, stirring occasionally, 5 minutes. Add scallion whites and light greens; continue cooking until softened and lightly caramelized, about 5 minutes more. Remove from heat; season to taste and stir in lemon juice.
  • Toss beet mixture in a large bowl with barley and half of broiled lemon slices. Fold in 3/4 cup parsley and scallion dark-greens; season to taste. Mound on a platter and top with fish and remaining lemon slices; sprinkle with remaining 1/4 cup parsley and drizzle with a bit of oil from roasting skillet. Serve.

WARM PEARL BARLEY & ROASTED CARROT SALAD WITH DILL VINAIGRETTE



Warm pearl barley & roasted carrot salad with dill vinaigrette image

This salad combines sweet carrots with the liquorice bite of a slightly acidic dressing and creamy blue cheese - a simple lunch or side dish

Provided by Georgina Fuggle

Categories     Side dish

Time 55m

Number Of Ingredients 13

1 large bunch of carrots , peeled and cut into diagonal slices (approx. 500g/1lb 2oz)
5 banana shallots , quartered
4 garlic cloves , lightly crushed
1 tsp fennel seeds
1 tbsp olive oil
300g pearl barley
small pack parsley , roughly chopped
½ small pack dill , roughly chopped
140g blue cheese , crumbled
a few fennel tops or dill, to serve (optional)
2 tbsp olive oil
1 tbsp white wine vinegar
juice 1 lemon

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the sliced carrots in a large roasting tin with the shallots, garlic and fennel seeds. Drizzle over the oil, toss everything together and season. Roast for 35-40 mins until everything has caramelised and the carrots are tender.
  • Meanwhile, boil the pearl barley in a large pan of salted water until al dente, about 30 mins. Make the dressing by whisking all the ingredients together with some seasoning. Remove the carrots from the oven.
  • Strain the pearl barley and toss through the dressing, carrots, dill, parsley and half the cheese. Finish with a few of the fennel tops and the remaining cheese. Serve warm or cold with a slice or two of warm buttered soda bread, if you like.

Nutrition Facts : Calories 533 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium

BARLEY, CORN AND ROASTED RED PEPPER SALAD



BARLEY, CORN AND ROASTED RED PEPPER SALAD image

Categories     Salad     Hominy/Cornmeal/Masa

Yield 8 servings

Number Of Ingredients 10

1/2 cup mayonnaise
1 cup buttermilk
2/3 cup grated Parmesan cheese
2 T red wine vinegar
1-1/2 cups pearl barley
8 cups cold water
2 t salt
2 cups fresh corn kernals or frozen, thawed, drained (cooked)
1 7oz jar roasted red peppers drained and cut into 1/2 inch pieces
2/3 cup thinly sliced green onions

Steps:

  • Whisk mayonnaise in bowl until smooth. Mix in buttermilk, cheese and vinegar. Place barley in strainer, rinse under cold water. Combine barley, 8 cups water and 2 t salt in medium saucepan, bring to boil. Reduce heat to medium-low, paritally cover and simmer until barley is just tender, stirring occasionally, about 30 minutes. Drain. Mix barley, corn, peppers and 1/2 cup onions in bowl. Add 1 cup dressing. Season with salt and pepper. Transfer to serving bowl. Chill. Top with remaining green onions. Pass remaining dressing.

ROASTED CAULIFLOWER WITH SPRING VEG & BARLEY SALAD



Roasted cauliflower with spring veg & barley salad image

Roast cauliflower florets with olive oil and serve with a light barley salad for a refreshingly simple meat-free main

Provided by Georgina Fuggle

Categories     Dinner, Lunch, Main course, Supper, Vegetable

Time 1h10m

Number Of Ingredients 14

1 large head of cauliflower , broken into florets
3 tbsp olive oil
140g quick-cook barley (or use normal barley but allow extra time to cook)
6 shallots , finely chopped
2 garlic cloves
200g asparagus tips
1kg fresh broad beans or 200g/7oz podded or frozen weight
zest 1 large lemon
½ small pack parsley , finely chopped
½ small pack dill , chopped
3 tbsp olive oil
2 lemons , 1 juiced, 1 cut into wedges to serve
100g Greek yogurt
½ small pack dill , finely chopped, plus extra, to serve

Steps:

  • Heat oven to 220C/200C fan/gas 7 and boil the kettle. Put the cauliflower in a large roasting tin and add 2 tbsp olive oil and a generous pinch of salt. Mix to coat, then roast for 20-30 mins, shaking the tin halfway through cooking.
  • Meanwhile, put the barley in a small saucepan and cover with boiling water. Simmer for 10-15 mins until soft, then drain and allow to cool slightly before emptying into a large bowl. Heat the remaining olive oil in a medium frying pan and add the shallots and garlic. Fry gently for 5-10 mins until the shallots begin to caramelise, then add to the warm barley.
  • Add the asparagus to a saucepan of boiling water and simmer for 3-4 mins. Remove with a slotted spoon and run under cold water - this prevents overcooking and retains the bright green colour. Roughly chop into 2cm lengths and add to the shallots and barley.
  • Add the broad beans to the simmering water for 2-3 mins until the beans are just tender. Drain and run under cold water before popping the bright green beans from their skins. Add the beans and most of the lemon zest to the barley salad, then stir through the parsley and dill.
  • Put the dressing ingredients in a jam jar with a pinch of salt, shake together and pour over the barley salad just before serving. In a separate bowl, mix together the yogurt and dill.
  • Season the cauliflower with black pepper, and serve with the barley salad and the dill yogurt and lemon wedges on the side.

Nutrition Facts : Calories 448 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium

ROASTED BARLEY SALAD WITH BACON AND VEGETABLES



Roasted Barley Salad with Bacon and Vegetables image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 50m

Yield 2 cups

Number Of Ingredients 14

1 3/4 cups pearl barley (3/4 pound)
5 cups chicken stock or canned low-salt chicken broth
5 cups water
l bay leaf
Salt
6 slices bacon, cut into 1/2-inch pieces
2 cloves garlic, sliced thin
1 carrot, cut into 1/2-inch rounds
1 tablespoon minced thyme leaves
1 zucchini, cut 1/2-inch rounds
4 tablespoon apple cider vinegar
1/4 cup olive oil
1/2 pound button mushroom, sliced 1/4-inch thick
1 bunch Italian parsley, minced (about 3/4 cup)

Steps:

  • Put barley in a saute pan over medium heat and toast until medium brown. In a pot, bring the stock and water to a boil with the bay leaf and salt. Add toasted barley and cook until tender about20 minutes. Drain and spread out on cookie sheet to cool.
  • Cook bacon in nonstick skillet until crisp. Remove and add the garlic to the same skillet. When it begins to turn light brown, add the carrots and thyme. Saute for 1 minute, then add the zucchini and continue to saute for another 30 seconds. Take off the heat and add vinegar and olive oil, and season. Set aside and let cool.
  • Toss the barley with the sliced mushrooms, bacon, carrot mixture and parsley. Season well with salt and pepper and serve.

STEAK, ROASTED PEPPER & PEARL BARLEY SALAD



Steak, roasted pepper & pearl barley salad image

A vibrant salad packed with yellow and red peppers, colourful onion, beef cooked to your liking and healthy grains

Provided by Good Food team

Categories     Lunch, Main course

Time 40m

Number Of Ingredients 8

85g pearl barley , rinsed
1 red pepper , deseeded and cut into strips
1 yellow pepper , deseeded and cut into strips
1 red onion , cut into 8 wedges, leaving root intact
1 tbsp olive oil , plus a little extra
1 large lean steak , around 300g, trimmed of any excess fat
½ x 100g bag watercress , roughly chopped
juice ½ lemon , plus wedges to serve (optional)

Steps:

  • Put the pearl barley in a large pan of water. Bring to the boil and cook vigorously for 25-30 mins or until tender. Drain thoroughly and transfer to a bowl.
  • Meanwhile, heat oven to 200C/ 180C fan/gas 6. Put the peppers on a baking tray with the onion wedges, toss in 1 tbsp olive oil and roast for about 20 mins until tender.
  • While the peppers are roasting, rub the steak with a little bit of oil and season. Cook in a non-stick frying pan for 3-4 mins each side, or to your liking. Set aside to rest for a few mins. Mix the cooked peppers and onions into the barley. Stir though the watercress, lemon juice and some seasoning. Thinly slice the steaks, place on top of the salad and serve with lemon wedges, if you like.

Nutrition Facts : Calories 498 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 0.2 milligram of sodium

ROASTED BARLEY SALAD WITH BACON AND VEGETABLES



ROASTED BARLEY SALAD WITH BACON AND VEGETABLES image

Categories     Side

Yield 4-6 people

Number Of Ingredients 14

1 3/4 cups pearl barley (3/4 pound)
5 cups chicken stock or canned low-salt chicken broth
5 cups water
l bay leaf
Salt
6 slices bacon, cut into 1/2-inch pieces
2 cloves garlic, sliced thin
1 carrot, cut into 1/2-inch rounds
1 tablespoon minced thyme leaves
1 zucchini, cut 1/2-inch rounds
4 tablespoon apple cider vinegar
1/4 cup olive oil
1/2 pound button mushroom, sliced 1/4-inch thick
1 bunch Italian parsley, minced (about 3/4 cup)

Steps:

  • Put barley in a saute pan over medium heat and toast until medium brown. In a pot, bring the stock and water to a boil with the bay leaf and salt. Add toasted barley and cook until tender about 20 minutes. Drain and spread out on cookie sheet to cool. Cook bacon in nonstick skillet until crisp. Remove and add the garlic to the same skillet. When it begins to turn light brown, add the carrots and thyme. Saute for 1 minute, then add the zucchini and continue to saute for another 30 seconds. Take off the heat and add vinegar and olive oil, and season. Set aside and let cool. Toss the barley with the sliced mushrooms, bacon, carrot mixture and parsley. Season well with salt and pepper and serve.

ROASTED CAULIFLOWER, RADICCHIO & BARLEY SALAD RECIPE



Roasted Cauliflower, Radicchio & Barley Salad Recipe image

Whip up this easy Roasted Cauliflower & Barley Salad Recipe with crumbled bacon & feta. This barley salad recipe is a good source of dietary fiber.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 5 servings

Number Of Ingredients 7

1 cup small cauliflower florets
1/2 cup KRAFT Olive Oil Vinaigrettes - Balsamic, divided
2 cups chopped radicchio
1 cup quick-cooking barley, uncooked
4 slices OSCAR MAYER Bacon, cooked, crumbled
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
3 green onions, sliced

Steps:

  • Heat oven to 400°F.
  • Cover rimmed baking sheet with foil; spray with cooking spray. Toss cauliflower with 2 Tbsp. vinaigrettes; spread onto prepared baking sheet. Bake 10 min.
  • Spoon cauliflower to one side of baking sheet. Toss radicchio with 1 Tbsp. of the remaining vinaigrettes; spread onto other side of baking sheet.
  • Bake 10 min. Meanwhile, cook barley as directed on package.
  • Place cauliflower in large bowl. Add radicchio, barley, bacon, cheese, onions and remaining vinaigrette; mix lightly.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g

ROASTED BARLEY SALAD



Roasted Barley Salad image

If you like grains, you will love this hearty healthy salad. We often associate barley with soup, this is a great twist on a great grain!

Provided by Patti Rahilly- Jones

Categories     Other Salads

Time 1h50m

Number Of Ingredients 12

SALAD INGREDIENTS
1 16 oz bag of dry pearl barley
3 Tbsp olive oil
1 large red onion, sliced into 1/4" rings
3 1/2 c vegetable stock or water, stock tastes best
6 oz. roasted red peppers, diced
1/4 c parlsey, chopped
DRESSING INGREDIENTS
1/4 c fresh lemon juice
1/2 c olive oil
1/4 tsp salt
1/4 tsp fresh ground black pepper

Steps:

  • 1. Toss the barley with 2 tablespoons of olive oil and spread evenly in a roasting pans
  • 2. Toss onions rings with 1 tbsp of olive oil and lay the rings on a cookie sheet. Season with salt and pepper
  • 3. Place the pan of barley and the cookie sheet with the onions in a 375 degree oven and roast until the barley and onions turn golden brown, stirring the barley as needed for it to roast evenly.
  • 4. Add the stock (or water) to the barley, cover with a sheet of foil and continue to roast until the barley absorbs the stock, about 30 minutes.
  • 5. Remove the onions and barley from the oven and let cool at room temperature.
  • 6. Assemble the salad by placing the following in a large bowl: the barley, the onions (saving a few for garnish) roasted red peppers and the chopped parsley.
  • 7. Season with salt, pepper, adding the olive oil and lemon juice. Toss well. Place in serving dish an garnish. Refrigerate until service.

SPICE-ROASTED CAULIFLOWER WITH BARLEY SALAD RECIPE - (4.4/5)



Spice-Roasted Cauliflower With Barley Salad Recipe - (4.4/5) image

Provided by ltrodrigu

Number Of Ingredients 13

Kosher salt
2 heads cauliflower, broken into florets
1/2 tablespoon ground turmeric
1/2 tablespoon ground cumin
1/2 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 cup olive oil
2 navel oranges, rinsed
1 1/2 cups cooked barley
1/4 cup Marcona almonds, toasted and roughly chopped
1/3 cup roughly chopped mint
1/2 cup Lucques or other mild green olives, pitted and roughly chopped
Juice of 1/2 lemon

Steps:

  • Preheat oven to 450 degrees. Bring a medium pot filled with salted water to a boil over high heat. Blanch cauliflower until al dente, about 3 minutes. Drain and toss dry. In a baking dish, toss cauliflower with spices, ¼ cup olive oil and a pinch of salt. Spread cauliflower out in a single layer and roast, flipping half way through, until browned and crisp in spots, about 20 minutes. Zest 1 orange. Supreme oranges: Use a knife to trim top and bottom from fruit. Set fruit on end and, slicing from top to bottom following curve of fruit, cut away peel and pith. Release each section by inserting blade between membrane and flesh on either side and removing loosened flesh. Reserve membrane. In a bowl, toss supremes, zest, barley, almonds, mint and olives. Season with remaining oil, lemon juice and salt. Squeeze juice from reserved membrane over salad.

ROASTED VEGGIES BARLEY SALAD



Roasted Veggies Barley Salad image

This super-grain, in addition to being extremely pleasing to the taste buds, is very good for our bodies. The beauty of this dish is that it can be made with almost any other leftover greens & beans we have in the fridge.

Provided by TalesoftheKitchen

Categories     Yam/Sweet Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

1 big sweet potato (chopped)
1 big carrot (chopped)
2 celery ribs (chopped)
1 tablespoon olive oil
salt, to taste
pepper, to taste
2 cups uncooked pearl barley
4 cups water
2 bay leaves
1 tablespoon olive oil
1 medium onions (finely chopped) or 1 small onion (finely chopped)
2 garlic cloves (grated)
200 g snow peas (trimmed)
1 bunch fresh spinach (roughly chopped)
2/3 tablespoon Dijon mustard
2 tablespoons extra virgin olive oil (to taste)
1 tablespoon sherry wine vinegar
salt, to taste
pepper, to taste

Steps:

  • Take the first 6 ingredients and pop them into the oven. Roast them for about half an hour at 200°C.
  • At the same time, put the water to boil. Once it is boiling, add the bay leaves and the barley and leave it to simmer until the barley is chewy - about 25 minutes.
  • When the barley is almost cooked and the roasted veggies almost done, add a tbsp of olive oil to a hot pan and cook the onion until translucent. Add the peas and after another couple of minutes add the spinach. Stir and cook with the lid on for 2-3 minutes, then add the grated garlic and toss to cover.
  • Drain the barley and add it to the pan, together with the roasted veggies and the dressing (made with the last 5 ingredients). Toss to cover.
  • Optional: add a couple of finely sliced chilies.

Nutrition Facts : Calories 537.5, Fat 15.3, SaturatedFat 2.2, Sodium 143.7, Carbohydrate 90.1, Fiber 20.2, Sugar 5.6, Protein 14.6

Related Topics