Nuts Fruity Barley Salad Recipes
BARLEY PILAF WITH FRUITS AND NUTS
Sweet and nutty mixture that I like for a change of side dish. *** Update *** After doing this recipe again and not having some things I tried using candied ginger instead of apricot and chicken bouillon instead of salt also increased the cinnamon (too much poured out) used pecan pieces instead of almonds. Result - I loved it that way also! Conclusion - you can do anything with this and still have a great side dish.
Provided by Shahana
Categories Grains
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan, heat oil; add onion and cook until softened.
- Add the barley, garlic and cumin; cook stirring about 1 minute.
- Stir in the apricots, raisins, salt, cinnamon and water; bring to boil.
- Reduce heat and simmer until barley is tender, 45 - 50 minutes.
- Add almonds and toss to combine.
GREAT GRAIN SALAD
I can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. -Rachel Dueker, Gervais, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- In a large saucepan, bring water to a boil. Add barley and wild rice. Reduce heat; cover and simmer for 55-65 minutes or until tender. Meanwhile, cook basmati rice according to package directions. Cool barley and rices to room temperature., In a large bowl, combine the almonds, sunflower kernels, pumpkin seeds, dried fruit, parsley and orange zest; add barley and rices. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 368 calories, Fat 22g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 281mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 4g fiber), Protein 8g protein.
PECAN BARLEY SALAD
A nice change from potato or pasta salad, this is a healthy cold salad with barley, toasted pecans and a few readily on-hand veggies. From Gourmet magazine, July 2001.
Provided by Roosie
Categories Grains
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucpan, boil barley, water, and salt.
- Reduce heat and simmer, covered, until barley is tender.
- While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted one shade darker, about 4 minutes.
- Remove barley from heat and let stand covered for 5 minutes.
- Drain barley in a colander, rinse under cold water and drain well.
- Toss nuts with barley and remaining ingredients in a large bowl, and season with salt and pepper.
Nutrition Facts : Calories 307.4, Fat 19.3, SaturatedFat 2.2, Sodium 224.3, Carbohydrate 31.7, Fiber 7.3, Sugar 2.1, Protein 5
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