Barley Or Rice And Corn Salad Recipes

Steps:

• Bring a pot of salted water to a boil. Add the barley; cook until tender, 45 to 50 minutes. Drain well and transfer to a large bowl.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until just tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the vegetables to the barley and let cool.
• Whisk the vinegar, the remaining 6 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Pour the dressing over the barley salad, add the scallions and basil and toss. Top with the goat cheese.

Steps:

• Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Steps:

• In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.

Steps:

• Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
• While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
• Remove barley from heat (when tender) and let stand, covered, 5 minutes.
• While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
• Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.

Steps:

• Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
• Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
• In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.

Steps:

• Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool.
• Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper.
• Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
• Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly.
• Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.

Steps:

• Cook barley in medium saucepan of boiling salted water until tender, about 30 minutes. Drain; cool. Transfer to large bowl.
• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Pat beans dry with paper towels. Cut half of beans into 2-inch pieces. Transfer to bowl with barley. Mix in corn kernels. Coarsely chop 2 bunches arugula; add to bowl with barley mixture.
• Whisk olive oil, vinegar, shallots, thyme and Dijon mustard in small bowl to blend. Pour enough dressing over barley mixture to coat. Season salad to taste with salt and pepper.
• Arrange remaining 2 bunches arugula around edge of large platter. Arrange remaining whole beans in spoke pattern atop arugula. Mound salad in center of platter. Sprinkle with goat cheese. Drizzle any remaining dressing over arugula and beans and serve.

Steps:

• In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.
• Meanwhile, preheat oven to 450 degrees. Place scallions and corn on a rimmed baking sheet. Toss with 1 tablespoon oil and season with salt and pepper. Roast until vegetables are tender, about 25 minutes, stirring halfway through.
• In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, 1 tablespoon oil, and 1 tablespoon lime juice; season with salt and pepper. In a medium bowl, toss spinach with 1 tablespoon oil and 2 teaspoons lime juice; season with salt and pepper. Serve spinach with chicken-barley mixture.

Steps:

• In a large saucepan bring 2 cups of water to a boil. Stir in barley and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool.
• In a saucepan bring 1 1/2 cups water to a boil add the rice. Reduce heat to low and simmer, covered for about 20 minutes or until tender. Let cool.
• In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
• To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.

Steps:

• Bring 3 cups water to a rapid simmer in a saucepan and stir in the barley or rice. Cover and simmer gently until the water has been absorbed, about 35 minutes. Remove from the heat and set aside, uncovered, until room temperature.
• Combine the cooled barley or rice with the remaining ingredients in a serving bowl and toss well. Serve at once or cover and refrigerate until needed.
• Calories: 162
• Total Fat: 5g
• Protein: 3g
• Carbohydrate: 28g
• Cholesterol: 0mg
• Sodium: 209mg