Roasted Barley Salad With Bacon And Vegetables Recipes

Steps:

• Preheat the oven to 425 degrees F. Toss the asparagus, potatoes, artichokes and onion together in a large bowl along with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper so that all the ingredients are well mixed.
• Divide the vegetables evenly between 2 sheet pans, and give the pans a shake so that the veggies spread into an even layer. Roast the vegetables, rotating the pans halfway through cooking, for 15 minutes.
• Transfer the roasted vegetables to a large mixing bowl and toss with the Bacon Vinaigrette and chiffonaded basil. Season to taste with additional salt and pepper.
• Cook the bacon in a 10-inch saute pan over medium heat, stirring occasionally, until the bacon is browned and crisp at the edges, 6 to 8 minutes. Remove the bacon from the pan and place on a plate lined with a paper towel. Pat the bacon pieces dry with a paper towel to remove excess grease. Reserve 3 tablespoons of the rendered bacon fat from the pan.
• In a small mixing bowl, whisk together the lemon juice, honey and reserved bacon fat, along with 1/2 teaspoon salt and a pinch of pepper until smooth. Taste and add additional salt and pepper as desired.

Steps:

• Put all in a rice cooker, stir and press the start button.
• Will be ready in about 45 minutes.
• I often add additional veggies such as frozen peas, celery, zucchini, thin sliced carrot etc.

Steps:

• Roast eggplant and zucchini:
• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
• Cook barley:
• Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
• Make dressing and assemble salad:
• Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Steps:

• In a large pot, bring stock to a boil.
• add barley and cook on medium heat 40 minutes.
• Drain and rinse until cool.
• In a large bowl place all the vegetables, mix in the vinaigrette along with salt and pepper to taste.
• Combine with the barley.
• Salad can be prepared up to this point and stored, covered in fridge for 2 days.
• Sprinkle with toasted nuts just before serving.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.
• Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.