MEDITERRANEAN BARLEY RICE SALAD
From Canadian Living, a deliciously interesting salad that can be made from 30 minutes to 24 hours ahead! Time does not include 30 minutes minimum chill time.
Provided by Katzen
Categories Rice
Time 32m
Yield 12 cups, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- In saucepan of boiling salted water, cook barley until tender, about 20 minutes. Drain and rinse under cold water; drain well. Let stand for 10 minutes to dry. Transfer to large bowl.
- Meanwhile, in a separate saucepan, bring 1 1/2 cups salted water to boil. Add rice; cover, reduce heat, and simmer until tender and no liquid remains, about 15 minutes. Let stand for 5 minutes. Add to barley mixture; let cool.
- Cut tomatoes in half; add to barley mixture. Cut onion, red pepper, and cucumber into 1 inch chunks, add to barley, tossing to combine.
- Dressing: In a large bowl, whisk together oil, lemon juice, oregano, salt, and pepper, pour over salad and toss to coat. Refrigerate for 30 minutes up to 24 hours.
- To serve, stir in spinach and feta cheese.
BROWN RICE AND BARLEY SALAD WITH SPROUTED RED LENTILS AND GREEN BEANS
This hearty salad, dressed with a creamy, spicy dressing, can be made with a number of different grains. I've been making iterations of this hearty whole grain salad tossed with a creamy, curry-spiced dressing since my earliest days of vegetarian cooking. My choice of grains for this version was a function of what I found in my pantry and my refrigerator: -- enough brown rice and barley to combine for a salad but not enough for a more substantial dish. Farro or spelt would also work. The split red lentils, soaked just long enough to soften and begin to sprout, contribute color and texture along with their grassy flavor. Tossing the grains with lemon juice while they're still warm intensifies the flavors in the salad.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Yield Serves 6
Number Of Ingredients 20
Steps:
- To cook barley, bring 1 quart water to a boil in a medium-size saucepan, add salt to taste and barley. Boil like pasta for 40 to 50 minutes, until tender (some stores now sell par-boiled barley, which takes 15 to 20 minutes - not the 10 minutes that the package says to cook it). Turn off heat, drain, return barley to the pot, cover pot with a towel and return lid. Let sit for 10 minutes or longer.
- While barley is cooking, cook rice in another saucepan. Combine with 1 cup and plus 2 tablespoons water and salt to taste and bring to a boil. Reduce heat, cover and simmer over low heat for 30 to 40 minutes, until water has been absorbed by the rice. Turn off heat, cover pot with a dish towel and return lid. Let sit for 10 minutes or longer.
- Transfer cooked barley and rice to a bowl (you should have 2 1/2 to 3 cups cooked grains) and toss with 2 tablespoons fresh lemon juice. Allow to cool if desired.
- Make dressing. In a bowl or jar, whisk or shake together mayonnaise, yogurt, curry powder, ground cumin, chili powder, lemon juice, salt, and grapeseed oil. The mixture should be creamy. Taste and adjust salt.
- Combine all of the salad ingredients except the nigella seeds and toss with dressing. Transfer to a platter, a salad bowl or individual plates. Sprinkle nigella seeds over each serving.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 266 milligrams, Sugar 6 grams
RICE AND BARLEY PILAF
With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.
Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges
ADZUKI BEAN, BROWN RICE BARLEY SALAD
I ran across the idea for a rice salad using adzuki beans online somewhere, which had similar based ingredients but a different dressing. I've paired the nutritious ingredients of brown rice, adzuki beans and barley here with an Asian flavoured dressing. Not difficult to prepare, but it does involve some boiling and overnight soaking of the beans. In my case I make it with leftover brown rice so there is one less step. This could be spiced up with some cayenne or chili paste as you please, and of course the addition of flax oil is completely optional. I think this would be good for 4 sides, or 2 mains. I haven't included the overnight soaking in the prep time.
Provided by magpie diner
Categories < 4 Hours
Time 1h5m
Yield 4 as a side
Number Of Ingredients 16
Steps:
- Soak the beans overnight in plenty of water. When ready to cook, rinse and drain them from their soaking liquid. Place into a medium pot with plenty of water and bring to a boil. Cover (ajar), reduce to medium simmer and allow to cook for about 50 minutes. Freshness of the beans makes a difference, yours might not take as long so check along the way. Set the timer for 20 minutes. Make your rice at same time if need be.
- 20 Minutes into the beans cooking, add the 1/4 cup of barley. If you are worried about the colour from the beans staining the barley, then cook it separately.
- While that cooks, make the dressing by mixing the sesame oil, vinegar, braggs/soy, lime juice, ginger, garlic, sugar, coriander and flax oil. Set that aside.
- In your salad serving bowl add the carrot, green onions, sesame seeds and cilantro.
- Once the beans & barley are cooked, drain then cool them off well in cold water, drain again. Do same with your rice if need be.
- Mix the beans, rice & barley and dressing to the veg in your bowl, mix well and garnish with some extra sesame seeds.
Nutrition Facts : Calories 251.3, Fat 7, SaturatedFat 1.1, Sodium 13.4, Carbohydrate 40.7, Fiber 7, Sugar 1.6, Protein 8
CHILI WITH RICE AND BARLEY
My husband and I put this together and mixed some long time standbys and some new ideas, and it was fabulous. It was the most amazing chili we have ever made and we are chili lovers. And it will freeze fabulously. Please give it a try!
Provided by Lisa A
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h
Yield 14
Number Of Ingredients 17
Steps:
- Combine ground beef, bacon, and onion in a large stockpot over medium-high heat. Cook and stir for 5 minutes. Add chili powder, garlic, sugar, 1 tablespoon red pepper flakes, cumin, cinnamon, paprika, salt, and pepper; cook and stir until beef is browned and crumbly and onions are translucent, about 2 more minutes.
- Add tomato sauce, kidney beans, garbanzo beans, diced tomatoes, barley, white rice, and remaining red pepper flakes. Simmer for 1 1/2 hours, stirring periodically and tasting to adjust seasonings.
Nutrition Facts : Calories 521.9 calories, Carbohydrate 70.6 g, Cholesterol 45.5 mg, Fat 14.9 g, Fiber 17.8 g, Protein 28.6 g, SaturatedFat 5 g, Sodium 1509.7 mg, Sugar 9.8 g
More about "rice and barley salad recipes"
BARLEY AND RICE TOMATO SALAD RECIPE - ANYA KASSOFF
From foodandwine.com
Servings 4-6Total Time 2 hrsCategory Grains
- Preheat oven to 325°. Place tomatoes on the vine into a baking dish. In a small bowl, whisk together 1/4 cup of olive oil, balsamic vinegar, coconut sugar, 1/2 teaspoon salt and garlic. Pour over the tomatoes, place in the oven and roast for 1 to 1 1/2 hours until they are soft and appear cooked.
- Increase oven temperature to 400°. Spread the cherry tomatoes on a parchment paper-covered baking tray, drizzle with olive oil, salt and pepper and cook for about 12 minutes.
- In a large mixing bowl, combine the barley, rice, both types of roasted tomatoes and their juices, fresh sliced heirloom tomatoes and herbs. Gently toss to combine. Season with more salt and pepper and add more olive oil if needed.
TOASTED BARLEY AND WILD RICE SALAD - CANADA'S FOOD GUIDE
From food-guide.canada.ca
BARLEY RICE SALAD | STEPH FOOD
From stephfood.blog.ryerson.ca
HEALTHY BROWN RICE & BARLEY SALAD | FUN AND FOOD CAFE
From funandfoodcafe.com
RICE AND BARLEY SALAD RECIPE: HOW TO MAKE IT | TASTE OF HOME
RICE BALLS (OMOTUO) - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
TOASTED BARLEY AND WILD RICE SALAD - GOOD IN EVERY GRAIN
From goodineverygrain.ca
MEDITERRANEAN BARLEY RICE SALAD | CANADIAN LIVING
From canadianliving.com
GRILLED VEGETABLE AND BARLEY SALAD - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
WILD RICE AND BARLEY SALAD RECIPE | MYRECIPES
From myrecipes.com
RECIPES WITH BARLEY | TASTE OF HOME
From tasteofhome.com
BARLEY, BLACK RICE, BULGUR AND MORE: 10 TASTY WHOLE GRAIN SALADS
From thekitchn.com
10 BEST PEARL BARLEY SALAD RECIPES | YUMMLY
From yummly.com
WILD RICE AND BARLEY SALAD [VEGAN] - CROSBY'S | RECIPE | SUMMER …
From pinterest.ca
ASIAN BARLEY AND WILD RICE SALAD | GOBARLEY
From gobarley.com
BROWN RICE AND BARLEY SALAD WITH CABBAGE AND ... - UNWRITTEN …
From unwrittenrecipes.com
TOASTED BARLEY AND WILD RICE SALAD | HEART AND STROKE FOUNDATION
From heartandstroke.ca
BARLEY SALAD (LOADED WITH FRESH VEGGIES!) - SPEND WITH PENNIES
From spendwithpennies.com
CURRIED PEARL BARLEY SALAD - SEARCHING FOR SPICE
From searchingforspice.com
MINTED WILD RICE & BARLEY SALAD RECIPE | EATINGWELL
From eatingwell.com
MEDITERRANEAN BROWN RICE SALAD | RECIPETIN EATS
From recipetineats.com
BARLEY BEAN SALAD WITH CAULIFLOWER RICE - PLANT-BASED COOKING
From plantbasedcooking.com
BARLEY AND WILD RICE SALAD WITH PARMESAN | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
BARLEY AND WILD RICE SALAD WITH PARMESAN - FOOD NETWORK
From foodnetwork.ca
EAT HEALTHY BROWN RICE WITH BARLEY SALAD
From findricecooker.com
BARLEY RECIPE WITH ROASTED VEGETABLES - THE MEDITERRANEAN DISH
From themediterraneandish.com
BARLEY AND RED RICE SALAD RECIPE - NDTV FOOD
From food.ndtv.com
WILD RICE AND BARLEY SALAD [VEGAN] - CROSBY'S
From crosbys.com
ON SUMMER SALADS AND BARLEY WITH VEGETABLES - JULS' KITCHEN
From en.julskitchen.com
PREPARE A RICH AND ORIGINAL BARLEY SALAD - CELINE'S RECIPES
From celinesrecipes.com
FROM SALADS TO SOUPS, THESE 17 BARLEY RECIPES ARE SURE
From cookingchew.com
BORIBAP (RICE AND BARLEY WITH VEGETABLES) RECIPE | MYRECIPES
From myrecipes.com
TOASTED BARLEY AND WILD RICE SALAD - CANADA'S FOOD GUIDE
From food-guide.canada.ca
PEARLED BARLEY SALAD WITH VEGETABLES | RECIPES JOURNEY
From recipesjourney.com
KALE BROWN RICE SALAD - THERESCIPES.INFO
From therecipes.info
WEHANI RICE & BARLEY SALAD - RECIPE - FINECOOKING
From finecooking.com
WILD RICE, BARLEY AND FRUIT SALAD | GOBARLEY
From gobarley.com
WILD RICE BARLEY SALAD RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
GREEK-STYLE BARLEY SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love