Toasted Barley Salad Recipes

TOASTED BARLEY WITH MUSHROOMS

Steps:

• 1. Heat the olive oil and 1 tablespoon butter in a medium saucepan. Add the barley and cook over medium heat, stirring constantly, until the barley smells toasty, about 5 minutes.
• 2. Add the lemon zest, 3 sprigs thyme, and chicken stock. Bring to a simmer, cover, and reduce the heat to low. Cook for 30 to 35 minutes, stirring occasionally. When most of the water is absorbed, add the chopped parsley.
• 3. Remove the stems of shiitake mushrooms and discard. Slice the mushrooms into 1/4-inch wide strips. Heat the remaining 2 tablespoons butter in a saucepan. Add the onions and cook until tender, about 5 minutes. Add the mushrooms and the remaining 3 sprigs thyme and continue to cook until brown, 8 to 10 minutes.
• 4. Spoon the barley into warm bowls and top with the mushrooms. Sprinkle the Parmesan over the top. Garnish with parsley leaves and serve hot.

TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS

Steps:

• Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool. Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper. Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
• Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly. Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.

WARM ROASTED CARROT AND BARLEY SALAD

Steps:

• Heat oven to 425 degrees and place a rack on the lowest shelf. In a medium saucepan, combine barley with 4 cups water; season with 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 20 to 25 minutes. If the barley hasn't absorbed all of the water, drain off the excess.
• Meanwhile, place the carrots on a sheet pan, drizzle with the olive oil and toss to coat, spreading into an even layer. Season with salt and pepper. Place on the bottom oven rack and roast until tender and starting to turn golden, about 15 minutes. Remove from the oven, toss and return to the oven for 5 to 7 minutes until completely tender.
• While the carrots roast, make the dressing: In a medium bowl, whisk together the tahini, lemon juice, ras el hanout, garlic and 1/2 teaspoon salt. Add 3 to 4 tablespoons water, 1 tablespoon at a time, until it is smooth and has a pourable consistency.
• When the carrots are ready, remove them from the oven, drizzle with honey and sprinkle with lemon zest. Season with a pinch of salt and toss to coat.
• In a serving bowl, combine the carrots with the barley, arugula and parsley. Drizzle with the spiced tahini and sprinkle with almonds.

TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS

Steps:

• Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool.
• Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper.
• Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
• Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly.
• Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.