Caribbean Barley Salad Recipes

Steps:

• Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
• Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.

Steps:

• In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
• Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

Steps:

• Preheat the oven to 350 degrees F. Toss the bread with the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Bake until golden, 15 to 25 minutes; let cool.
• Meanwhile, cook the barley as the label directs; spread on a baking sheet and let cool.
• Make the dressing: Bring a small saucepan of water to a boil. Add the egg and cook 5 minutes, then remove to a bowl of ice water to cool; peel. Puree in a blender with the vegetable oil, anchovies, garlic, lemon juice, 2 tablespoons water, the Worcestershire sauce, parmesan and mustard.
• Combine the kale, lettuce, barley and croutons in a large bowl. Add the dressing and toss. Season with salt and pepper. Top with shaved parmesan.

Steps:

• Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
• In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
• In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.

Steps:

• Whisk lime juice, honey, vinegar, garlic, salt, and pepper. Drizzle in oil, whisking until thickened.
• Place 1/4 c dressing in a shallow dish. Add chicken and marinate, covered, in fridge for 1 hour.
• Heat grill to medium and oil rack. Grill Chicken for 6 minutes per side, until cooked through, or broil for 5 min per side.
• Cool slightly, then cut into 1/2"-thick slices.
• Put remaining ingredients and chicken into a bowl. Drizzle with remaining dressing.
• Optional: Stuff salad into pitas and serve!

Steps:

• In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.

Steps:

• Pressure Cooker: Heat oil, over medium heat, and brown beef shank well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
• Place onions and garlic in the pot and cook until softened, about 10 minutes; do not let brown (turn heat down if needed).
• Stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let evaporate a bit, about 2 minutes.
• Return meat and add both broths and water; close pressure cooker and cook until meat is tender, about 1 hour.
• Release pressure, uncover, add barley and fava beans; cover, cook medium low for 10 minutes.
• Release pressure, uncover, add potatoes, carrots, and cabbage; replace cover, cook until vegetables are tender, about 10 minutes more.
• Adjust seasoning (salt and pepper) and serve garnished with green onions.
• Dutch Oven on Stove Top: Heat oil, over medium heat, in a Dutch oven and brown well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
• Add onions and garlic to the pot and cook until softened, about 10 minutes; do not let onions brown (turn heat down a little, if necessary).
• Stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let mostly evaporate, 2 minutes.
• Return meat to pot and add broths and water; cover, reduce heat to low and simmer until meat is tender, about 2 hours.
• Add fava beans and barley and simmer, covered, medium low until tender, about 30 minutes.
• Add potatoes, carrots, and cabbage, simmer, covered 10 to 15 minutes; adjust seasoning (salt and pepper).
• Serve garnished with green onions.
• Slow Cooker: Heat oil in a large skillet, over medium heat, and brown meat well on both sides, seasoning with salt and pepper, about 10 minutes; place in slow cooker.
• Add onions and garlic to skillet, cook until softened, about 10 minutes; do not let onions brown (reduce heat).
• Stir in allspice, thyme, and red pepper flakes; de-glaze with wine and let most of the wine evaporate.
• Add mixture to slow cooker along with both broths, water, and remaining ingredients, up to, but not including, the green onions.
• Cook on low 7 to 9 hours or high 5 to 6 hours; serve garnished with green onions.