Herbed Barley Salad With Dates Recipes

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BEET AND BARLEY SALAD WITH DATE-CITRUS VINAIGRETTE



Beet and Barley Salad With Date-Citrus Vinaigrette image

Have fun with this early fall salad, meant for Rosh Hashana but festive throughout the season. Bitter and tart greens, like arugula, crunchy romaine and celery, pair well with shallots or red onion, dates, dried figs, a handful of multicolored olives and crisp, refreshing cucumbers. About a cup of cooked barley adds chew, but you could use lentils or chickpeas instead for more protein. If you can find them, heirloom varieties of barley add wonderful nutty complexity. Beets - used in ancient times more for the leaves than the roots - currants and green grapes lend color and sweetness, as well as a pomegranate, the symbol of fruitfulness by virtue of its many seeds. All these foods are symbolic of fertility, abundance, and prosperity in the New Year.

Provided by Joan Nathan

Categories     salads and dressings, appetizer, main course, side dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 18

2 medium beets, scrubbed
1/2 cup pearl barley
Coarse kosher salt
1 lemon
1 garlic clove, minced
2 teaspoons date honey (also labeled date syrup)
Freshly ground black pepper
5 tablespoons extra-virgin olive oil
4 handfuls of mixed slightly bitter lettuce, like chicory, arugula, romaine, Swiss chard or beet leaves, roughly torn
1 cup fresh mixed herbs, like mint, thyme, oregano, parsley, hyssop, lovage and cilantro
2 celery stalks, cut down the center and diced in 1/2-inch pieces
1 to 2 Persian cucumbers, scrubbed and cut into 1-inch dice
2 large shallots or 1/2 red onion, diced in 1/2-inch pieces (see Tip)
5 dried figs or 4 fresh figs, quartered
1 cup white or red grapes, or a combination, halved
1 cup mixed pitted olives, halved
1/2 cup pomegranate seeds
1/2 cup crumbled feta

Steps:

  • Heat oven to 350 degrees. Wrap the beets individually in foil. Bake until tender when pierced with a fork, 1 to 1 1/2 hours. When cool enough to handle, peel the beets and cut into bite-size pieces.
  • While the beets are roasting, make the barley: Bring a small saucepan of water to a boil. Add the barley and 1/2 teaspoon salt, and simmer uncovered for about 20 minutes, or until al dente.
  • While the barley is cooking, make the salad dressing: Squeeze the juice from the lemon (about 2 tablespoons) into a small bowl. Add the garlic and date honey, and season to taste with salt and pepper. Stir in the olive oil and set aside.
  • When the barley is cooked, drain, rinse and drain again. Taste, adding more salt, if necessary, and let cool completely.
  • When ready to serve, use your hands to gently mix the lettuce and herbs in a large salad bowl and scatter on the barley, beets, celery, cucumbers, shallots, figs and grapes. Top with the olives, pomegranate seeds and feta, and sprinkle on the dressing. Mix at the table and serve immediately.

HERBED BARLEY SALAD WITH DATES



Herbed Barley Salad with Dates image

Pearl barley requires less cooking time, which means you can get this nutritious salad chock-full of fresh herbs and dates on the table in a flash.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1 cup pearl barley
Kosher salt and freshly ground pepper
1 tablespoon cumin seeds
1/3 cup extra-virgin olive oil
4 shallots, thinly sliced
1 teaspoon ground turmeric
Juice of 1 lemon
1 cup flat-leaf parsley sprigs
1 cup cilantro sprigs
1 cup fresh mint leaves
5 pitted dates, chopped

Steps:

  • Bring barley and 3 cups water to a boil in a medium saucepan. Add 1/2 teaspoon salt. Cover, reduce heat, and simmer until barley is tender, about 40 minutes. Drain if necessary and let cool.
  • In a medium skillet, toast cumin seeds over medium heat until fragrant, about 2 minutes. Remove from skillet and set aside. Add oil and shallots to same skillet and heat over medium. Cook, stirring occasionally, until shallots are golden and crispy, about 9 minutes. Transfer to a paper towel-lined plate; reserve oil.
  • Combine turmeric, lemon juice, and reserved toasted cumin seeds and oil; season with salt and pepper. Add to barley along with herbs and dates. Stir to combine. Transfer to a serving bowl and top with crispy shallots.

HERBED BARLEY SALAD



Herbed Barley Salad image

This healthy barley-based salad is great to have on hand - especially for those on Phase 2 of the South Beach diet!

Provided by Just Call Me Martha

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

3 cups water
3 garlic cloves
1 cup pearl barley
6 green onions, chopped (optional)
1/2 cup chopped radish
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/4 cup chopped parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
2 teaspoons Dijon mustard
1 garlic clove
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

  • Combine water, garlic and barley in a large pot.
  • Bring to boil and then reduce heat, cover and simmer for 40 minutes or until barley is tender.
  • Drain excess water.
  • To make dressing, combine mustard, garlic and vinegar.
  • Whisk together, then slowly whisk in olive oil.
  • Season with salt and pepper if desired.
  • Combine half of dressing with warm barley.
  • Stir in vegetables and herbs.
  • Toss with remaining dressing.
  • Season to taste.

HERBED BARLEY



Herbed Barley image

Provided by Marian Burros

Categories     side dish

Time 30m

Yield 3 or 4 servings

Number Of Ingredients 8

1 medium onion, chopped
1 tablespoon vegetable oil
10 ounces chicken or beef stock
3/4 cup water
1 cup pearl barley
1/2 teaspoon crumbled thyme
Salt and freshly ground black pepper to taste
1 tablespoon chopped parsley

Steps:

  • Saute onion in oil in a large saucepan until tender, about 3 minutes.
  • Stir stock, water, barley and thyme into onions. Bring to boil; lower heat; cover and simmer about 25 minutes or until liquid has been absorbed and barley is tender. Add salt and pepper to taste. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 3 grams, TransFat 0 grams

BARLEY AND HERB SALAD WITH ROASTED ASPARAGUS



Barley and Herb Salad With Roasted Asparagus image

When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them? What's more, the California chef and teacher John Ash, demonstrating a recipe at the recent "Healthy Kitchens, Healthy Lives" conference at the Culinary Institute of America in Napa Valley - an event that bridges health care, nutrition science and cooking - insists that not only does asparagus taste better when it's not cooked in or near water, but also that it doesn't cause that distinctive odor in urine many people experience after eating it. I can't vouch for the latter claim, but asparagus is intensely delicious when you roast it And it's a beautiful addition to this lemony mix of barley and herbs. For the herbs, I like to mix sweet (tarragon, chives) with bitter (parsley, marjoram, thyme). Cooked barley will keep for 3 days in the refrigerator and can be frozen. The dressed grains will be good for 2 to 3 days.

Provided by Martha Rose Shulman

Categories     appetizer, main course, side dish

Time 1h

Yield Serves 4 as a main dish salad, 6 as a side

Number Of Ingredients 15

1 cup barley
3 cups water
Salt, preferably kosher salt, to taste
1 pound thick-stemmed asparagus
2 tablespoons extra- virgin olive oil
Freshly ground pepper to taste
1/2 cup chopped fresh herbs, such as parsley, marjoram, chives, tarragon and thyme
1 1/2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar
Salt to taste
1 teaspoon lemon zest
1 small garlic clove, puréed
1/2 teaspoon dry mustard or 1 teaspoon Dijon mustard
6 tablespoons extra- virgin olive oil
Lemon wedges or sliced lemon for garnish (optional)

Steps:

  • Heat a 3- quart saucepan over medium-high heat and add barley. Toast in the pan, shaking pan or stirring grains until they begin to smell a little bit like popcorn. Add water and bring to a boil. Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy). Drain off any liquid remaining in the pot through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto - it'll keep for a day in the refrigerator). Shake strainer and return barley to the pot. Cover pot with a clean dishtowel and return the lid. Allow barley to sit for 10 to 15 minutes.
  • Meanwhile, roast asparagus and make dressing. Preheat oven to 425 degrees F. Line a baking sheet with parchment. Snap off woody ends of the asparagus and place on parchment-lined baking sheet. Add olive oil and salt and pepper to taste and toss together until all of the asparagus is coated with oil (I do this with my hands). Make sure that asparagus is in one layer on the baking sheet in the pan and place in oven. Roast for about 12 minutes, or until tender and beginning to shrivel. It should be browned in spots. Remove from heat.
  • Whisk together lemon juice, vinegar, salt, lemon zest, garlic, and mustard. Whisk in olive oil.
  • Transfer cooked barley to a large bowl. Add herbs and vinaigrette and toss together until barley is evenly coated with dressing. Arrange on a platter or on plates. Lay stalks of roasted asparagus on over the top, and serve.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 24 grams, Carbohydrate 43 grams, Fat 29 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 895 milligrams, Sugar 3 grams, TransFat 0 grams

HERBY BARLEY SALAD WITH BUTTER-BASTED MUSHROOMS



Herby Barley Salad With Butter-Basted Mushrooms image

Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.

Provided by Chris Morocco

Categories     Bon Appétit     Herb     Barley     Vegetarian     Thanksgiving     Side     Kid-Friendly     Quick and Healthy     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 14

1 cup hulled, hull-less, or pearl barley
Kosher salt
2 shallots, thinly sliced into rings
1/3 cup vegetable oil
2 tablespoons olive oil
8 oz. mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces
Freshly ground black pepper
2 sprigs thyme
1 clove garlic, crushed
3 tablespoons unsalted butter
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 1/2 ounces Parmesan, shaved, plus more for serving

Steps:

  • Cook barley in a medium pot of boiling salted water until tender, 50-60 minutes for hulled or hull-less, 20-30 minutes for pearl. Drain; spread out on a baking sheet and let cool.
  • Meanwhile, cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5-7 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Let cool. Set shallot cooking oil aside.
  • Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes longer.
  • Reduce heat to medium and add thyme sprigs, garlic, and butter to skillet. Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind.
  • Toss cooled barley, cilantro, parsley, lemon juice, 1 1/2 oz. Parmesan, and 2 Tbsp. reserved shallot oil in a large bowl to combine; season with salt and pepper. Add mushrooms; toss again to combine.
  • Just before serving, top with fried shallots and more shaved Parmesan.
  • Do ahead
  • Barley can be cooked 1 day ahead. Let cool; store airtight and chill. Dish can be made 3 hours ahead; store tightly wrapped at room temperature.

WARM CAULIFLOWER AND HERBED BARLEY SALAD



Warm Cauliflower and Herbed Barley Salad image

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

Provided by Bon Appétit Test Kitchen

Categories     Salad     Bean     Sauté     Low Fat     Vegetarian     Quick & Easy     High Fiber     Dinner     Lunch     Barley     Cauliflower     Winter     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup pearled barley
Kosher salt
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
6 tablespoons olive oil, divided
Freshly ground black pepper
1 head cauliflower, cut into florets
1 15-ounce can gigante, corona, or butter beans, rinsed
1/2 cup flat-leaf parsley leaves, divided
2 tablespoons fresh tarragon leaves, divided

Steps:

  • Place barley in a large saucepan; add water to cover by 2". Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
  • Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
  • Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.
  • Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.
  • Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.

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