HERBED BARLEY SALAD WITH DATES
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
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.
BARLEY SALAD WITH HERBS
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
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
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
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.
HERBY BARLEY SALAD WITH BUTTER-BASTED MUSHROOMS
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
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.
BARLEY AND HERB SALAD WITH ROASTED ASPARAGUS
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
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
BARLEY & BULGUR CHOPPED HERB SALAD
A healthy, fibre-rich grain salad that counts as 2 of your 5-a-day. Mint, dill and parsley, along with onions, garlic and cloves make this a winning side dish
Provided by Cassie Best
Categories Side dish
Time 45m
Number Of Ingredients 12
Steps:
- Bring a pan of water to the boil and add the barley. Cover and cook for 25 mins, or until tender. Meanwhile, pour boiling water over the bulgur wheat to just cover, and set aside.
- Heat 2 tbsp oil in a large frying pan and add the onions. Cook for 20-25 mins, stirring regularly, until golden and caramelised. Stir in the garlic and cloves for 30 secs.
- Drain the barley and bulgur well and tip into a bowl. Add the remaining oil, the onions, and plenty of seasoning. Mix well and chill until you're ready to serve (up to 24 hrs ahead is fine, or at least 1 hr). Remove from the fridge 30 mins before you want to serve.
- Toss through the remaining ingredients and serve on a large platter or in a bowl.
Nutrition Facts : Calories 290 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein
More about "herbed barley salad recipes"
BARLEY SALAD WITH LEMON DRESSING - THE CLEVER MEAL
From theclevermeal.com
5/5 (2)Total Time 1 hr 30 minsCategory Salad, Side DishCalories 363 per serving
- Bring a pot of salted water to a boil. Add barley, reduce the heat to a simmer, cover with a lid and cook for about 25-30 minutes or until barley is tender. Drain well, place in a large salad bowl and let it cool for about 40 minutes.
- Make the dressing by placing olive oil, lemon juice, lemon zest, mustard, salt, pepper and garlic into a jar with a lid. Shake vigorously until well combined.
- Add the vegetables, chickpeas, herbs to the barley and pour over the lemon dressing. Toss well to combined, taste and adjust the seasoning according to your liking if needed.
- You can serve this barley salad at room temperature or cold. If time allows, I prefer to let it chill an extra 30 minutes in the fridge before serving. Enjoy!
BARLEY SALAD (LOADED WITH FRESH VEGGIES!) - SPEND WITH …
From spendwithpennies.com
5/5 (16)Total Time 2 hrsCategory Appetizer, Salad, Side DishCalories 559 per serving
- Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely.
WARM BARLEY SALAD WITH FRESH GARDEN HERBS - TRUE NORTH …
From true-north-kitchen.com
Reviews 4Category Salads, Side DishesCuisine Nordic, ScandinavianTotal Time 45 mins
- Bring a large pot of water to a boil over high heat. Add barley and 1 teaspoon salt. Reduce heat to medium and cook until barley is tender, about 35-40 minutes. Drain and set aside.
- Meanwhile, whisk shallot, mustard, lemon juice and olive oil together in the bottom of a serving bowl. Add the warm barley and herbs and stir to combine. Season to taste with salt and pepper and additional lemon juice. Serve warm.
HOW TO MAKE EASY AND FRESH HERBED BARLEY SALAD - THE …
From thefedupfoodie.com
Reviews 4Category Salad, Side DishCuisine AmericanTotal Time 1 hr 55 mins
HERB BARLEY SALAD - BE STILL FARMS- REAL, FINE ORGANICS
From be-still-farms.com
EGYPTIAN BARLEY SALAD WITH POMEGRANATE VINAIGRETTE
From onceuponachef.com
27 BEST BARLEY RECIPES FOR SALADS, SOUPS, STEWS, AND …
From epicurious.com
HERB MUSHROOM BARLEY RECIPE - EASY MAKE AHEAD SIDE …
From fifteenspatulas.com
HERBED BARLEY SALAD WITH DATES RECIPE | PBS FOOD
From pbs.org
BARLEY SALAD WITH LEMON – A COUPLE COOKS
From acouplecooks.com
5/5 (2)Category SaladCuisine AmericanTotal Time 45 mins
WARM CAULIFLOWER AND HERBED BARLEY SALAD - INQUIRING CHEF
From inquiringchef.com
CAULIFLOWER AND HERBED BARLEY SALAD - BCLIQUORSTORES.COM
From bcliquorstores.com
HERB BARLEY SALAD WITH BUTTER-BRAISED MUSHROOMS - CTV
From more.ctv.ca
50+ BEST SALAD RECIPES - 101 COOKBOOKS
From 101cookbooks.com
MYKITCHEN ON INSTAGRAM: "ALL THE GRAINS, SPICES AND HERBS MAKE …
From instagram.com
HERBED BARLEY SALAD WITH FETA & POMEGRANATE – THE WANDERING …
From wanderingchew.ca
BARLEY SALAD WITH HERBED LEMON VINAIGRETTE
From bcliquorstores.com
HERBY BARLEY SALAD WITH BUTTER-BASTED MUSHROOMS RECIPE - BON …
From bonappetit.com
WARM CAULIFLOWER AND HERBED BARLEY SALAD RECIPE | BON APPéTIT
From bonappetit.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #salads #dietary #pasta-rice-and-grains
You'll also love