Dilled Barley And Green Bean Salad Recipes

BEAN & BARLEY SALAD

Steps:

• Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

WARM GREEN BEAN SALAD WITH DILL

Steps:

• In a steamer set over boiling water steam the beans, covered, for 6 to 8 minutes, or until they are just tender. While the beans are steaming, in a blender blend together the vinegar, the oil, the dill seeds, the chopped dill, and salt and pepper to taste. Transfer the beans to a serving bowl and toss them with the dressing.

PARSLEY SALAD WITH BARLEY, DILL AND HAZELNUTS

Steps:

• Bring about 3 cups water to a boil in a medium saucepan and add the barley and salt to taste. Reduce the heat, cover and simmer 45 to 50 minutes, until the barley is tender. Drain and return the barley to the pot. Place a towel over the top of the pot and return the lid. Let sit for 15 minutes. Line a sheet pan with paper towels and place the cooked barley on top to cool. When cool, transfer to a large bowl.
• Cut the parsley leaves into fine shreds by gathering together a bunch of leaves, and cutting across the bunch with a chef's knife. Place in the bowl with the barley. Add the dill, celery, radishes and sumac.
• Place the toasted skinned hazelnuts in a plastic bag or a pastry bag and place on your work surface. With a rolling pin, roll over the nuts to crush them into halves. Don't crush them completely (but don't worry if your pieces are smaller than neat halves). Add to the bowl.
• Whisk together the lemon juice, salt and pepper to taste, the olive oil and the hazelnut or walnut oil. Toss with the salad and serve.

BARLEY AND TUNA SALAD WITH LEMON AND DILL

Steps:

• Combine salad ingredients together in a large bowl.
• Whisk together dressing ingredients in small bowl. Pour on salad and toss to coat.
• Refrigerate a minimum of 2 hours (stated cooking time) to blend flavors.

DILLED GREEN BEANS

Steps:

• Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color, drain well.
• In a large bowl combine salt, mustard seed, dill weed, chiles, dill seed and garlic. Mix. Add cooled beans to the bowl and stir.
• In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well.
• Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating.

FARRO AND GREEN BEAN SALAD WITH WALNUTS AND DILL

Steps:

• Add farro, 3 cups water and a pinch of kosher salt to a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the farro is tender and toothsome, about 30 minutes.
• While the farro cooks, make the gremolata: Toast the walnuts in a large (preferably 12-inch) skillet over medium-low heat, stirring frequently to ensure that they don't burn, 4 to 5 minutes. Transfer toasted walnuts to a medium bowl. Add the dill, lemon zest and shallots and toss to coat. Season with salt and set aside.
• Wipe out the skillet and heat the oil over medium. Add the green beans and season generously with salt and pepper. Cook, stirring frequently, until the beans are crisp tender and start to brown in spots, 6 to 8 minutes. Add a few tablespoons of water to help them along, if needed. Turn off the heat.
• If there is any residual cooking liquid from the farro, drain it and add the farro directly to the skillet. Toss with the beans until well combined and season with salt and pepper. Transfer to a large serving bowl or platter and top with the gremolata. Drizzle with lemon juice or white wine vinegar to finish. Season with flaky salt, if desired.

DILLED BARLEY AND GREEN BEAN SALAD

Steps:

• Bring 3 cups water to a rapid simmer in a saucepan and stir in the barley. Cover and simmer gently until the water has been absorbed, about 35 minutes. Remove from the heat and set aside, uncovered, until room temperature.
• Meanwhile, if using fresh green beans, trim them and cut in half. Steam or microwave the fresh or frozen green beans until done to your liking. In either case, make sure the green beans are still bright and green, and rinse under cool water until they are cool.
• Combine the cooled barley and green beans with the remaining ingredients in a serving bowl and toss well. Serve at once or cover and refrigerate until needed.
• Calories: 141
• Total Fat: 2g
• Protein: 3g
• Carbohydrate: 24g
• Cholesterol: 0mg
• Sodium: 190mg