CARIBBEAN BARLEY SALAD
Steps:
- Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
- Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.
Nutrition Facts : Calories 294 calories, Carbohydrate 49.8 g, Fat 8 g, Fiber 12.5 g, Protein 9.4 g, SaturatedFat 1.2 g, Sodium 942.9 mg, Sugar 12.7 g
EDAMAME AND BARLEY SALAD
Make and share this Edamame and Barley Salad recipe from Food.com.
Provided by dicentra
Categories Grains
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- To prepare dressing, combine first 5 ingredients in a medium bowl, stirring with a whisk until blended; set aside.
- To prepare salad, cook barley according to package directions, omitting salt and fat. Combine cooked barley, bell pepper, red onion, and the remaining ingredients in a large bowl, tossing well to combine.
- Add the dressing, and toss gently to coat evenly. Let stand 15 minutes.
Nutrition Facts : Calories 211.6, Fat 7.1, SaturatedFat 0.9, Sodium 397.2, Carbohydrate 29.3, Fiber 7.3, Sugar 1.8, Protein 10.4
ROASTED EDAMAME SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
- Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
CHICKPEA, BARLEY, AND FETA SALAD
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Provided by Dawn Perry
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
- Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
- Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
- Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.
TILAPIA WITH BARLEY, SHIITAKE, AND EDAMAME SALAD
It's easy to vary this recipe: Use firm tofu or chicken instead of fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Make the salad: Heat oil in a large saute pan over medium-high heat. Add mushrooms, and cook, stirring occasionally, until browned and crisp, about 8 minutes. Reduce heat to medium, add shallots and garlic, and cook until tender, about 3 minutes. Add edamame, and cook, stirring occasionally, for about 3 minutes. Add barley, and heat through, about 2 minutes. Sprinkle with salt, and season with pepper.
- Make the fish: Sprinkle both sides of tilapia with salt, and season with pepper. Heat oil in saute pan over medium-high heat. Add tilapia, and cook until browned and crisp, about 3 minutes per side. Add lime juice and 1/4 cup water, carefully swirling pan to combine. Serve tilapia with barley salad, and drizzle with sauce.
Nutrition Facts : Calories 552 g, Cholesterol 43 g, Fiber 15 g, Protein 31 g, SaturatedFat 3 g, Sodium 1272 g
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BARLEY AND EDAMAME SALAD WITH RED PEPPER DRIZZLE
From bhg.com
5/5 (9)Total Time 50 minsAuthor Gregory DickinsonCalories 400 per serving
- In a medium saucepan bring water to boiling; add barley. Reduce heat and simmer, covered, 30 minutes. Stir in edamame. Cover and cook10 minutes more or until barley is tender. Drain off any liquid. Cool slightly.
- Meanwhile, for red pepper drizzle, in a blender or food processor combine the next five ingredients (through garlic) and 2 Tbsp. of the almonds. Cover and pulse until smooth. Season to taste with salt and black pepper.
- Arrange spinach, barley mixture, avocado, and cucumber on a platter. Drizzle with red pepper drizzle and sprinkle with remaining almonds. If desired, sprinkle with cheese.
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- In a large saucepan over high heat, bring water to a boil. Add barley. Reduce heat and simmer, covered, until barley is tender, about 10 minutes, adding edamame during the last 5 minutes of cooking time. Drain and rinse under cold running water until cool. Drain again.
- To bowl with dressing, add barley mixture, bell pepper, cabbage, carrot, jalapeño, mint, and cilantro; toss to combine.
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