Recipes Using Pearl Barley Salad

Barley Salad (Loaded with Fresh Veggies!) Spend …

WebJan 27, 2021 · Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely. …

Rating: 5/5(32)
1. Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely.
2. While barley is cooking, chop vegetables and place in a large bowl.
3. Add cooled barley and dressing. Toss well to combine.
4. Garnish with feta cheese and parsley. Chill 1 hour before serving.

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Easy Barley Salad with Chickpeas and Pears Eating …

WebMay 29, 2020 · Let marinate while you prep the salad. Chop 1 1/2 pears and save remaining half for fanning and decorating salad. Add cooked …

Rating: 4.6/5(27)
1. Cook barley according to package instructions. Drain.
2. Toast walnuts in a small skillet. This should only take 5-6 minutes. Let cool.
3. Start dressing by adding minced onion in a small bowl with the vinegar. Let marinate while you prep the salad.
4. Chop 1 1/2 pears and save remaining half for fanning and decorating salad.

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Pearl Barley and Kale Salad Garlic & Zest

WebJun 17, 2019 · Transfer the kale to a large bowl and add the celery, red onion, carrot, cucumber, bell peppers, radishes, scallions, kalamata …

Rating: 4.4/5(8)
1. In a medium saucepan, bring the water to a boil. Add salt and stir in the barley. Partially cover the pot with a lid and reduce heat to simmer. Cook, stirring occasionally, for 15 - 20 minutes. Spoon out a few grains of barley and test them for doneness. You're looking for a bit al dente -- not mushy or overcooked. If it needs a few more minutes, let it simmer, but if it's tender and chewy, remove from heat and strain through sieve. Rinse with cold water and set aside to continue to drain and cool to room temperature.
2. Remove the tough stems from the kale. Massage the kale with both hands, rather aggressively, breaking down the tough, chewy fibers until the kale is tender and grassy smelling. Bunch the kale tightly into a ball and chop it very finely with a sharp chef's knife or santoku. (You may have to do this in several bunches, depending on the size of your hands -- mine are liliputian.)
3. Zest the lemon with a microplane grater and transfer to a bowl or glass measuring cup. Slice the lemon in half and squeeze the juice into the bowl. Add the chopped garlic, dijon mustard, pepperoncini juice, salt, pepper and olive oil. Whisk briskley until the dressing is emulsfied. Add the chopped parsley and stir to combine.
4. Add cooled barley to the vegtable mixture and toss to combine thoroughly.

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