Barley Salad Recipes

Directions. Instructions Checklist. Step 1. Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool to room temperature in a bowl. Advertisement.

Ratings: 60
Calories: 220 per serving
Category: Grain Salads

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Add barley and salt. Cover, reduce heat, and simmer until barley is tender and liquid is absorbed, about 45 minutes. Drain well and place in a medium bowl. 2. …

Estimated Reading Time: 1 min

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Barley Salad Recipes. Make Moroccan Chickpea Barley Salad and more barley salad recipes. Try our barley salads for something new! Chickpea and Barley Salad. 45 mins. Ratings. Roasted Broccoli Salad with Feta, Barley, and Pomegranate. 45 mins. Ratings.

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Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the …

Rating: 4.4/5(10)
Author: The Neelys
Servings: 4-6
Category: Side-Dish
1. Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
2. Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
3. Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.

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Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely. While barley is cooking, chop vegetables and …

Rating: 5/5(6)
Total Time: 2 hrs
Category: Appetizer, Salad, Side Dish
Calories: 559 per serving
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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In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve …

Cuisine: North America, Mexican
Category: Lunch
Servings: 8
Total Time: 20 mins
1. In a bowl, combine the first eight ingredients.
2. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well.
3. Pour over barley mixture and toss to coat.
4. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.

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Remove from the heat; let stand for 5 minutes. In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the …

Cuisine: Europe, Italian
Category: Lunch, Side Dishes
Servings: 6
Total Time: 30 mins
1. In a small saucepan, bring the broth, water and barley to a boil.
2. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender.
3. Remove from the heat; let stand for 5 minutes., In a large bowl, combine the tomato, zucchini, yellow pepper and parsley.
4. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper.

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While the barley cooks, heat the olive oil over medium-low in rimmed pan. Add tomato and spinach, saute until spinach is wilted. Stir in honey, soy sauce, balsamic vinegar, and basil including Butcher’s Chicken if using; cook for an additional 3 minutes until warmed through.

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Barley Salad Recipe • February 7, 2013. I love pressure-cooking grains. Many of them, especially barley, don’t need to be soaked. That, combined with the short cooking time of a pressure cooker, means it’s a big time saver. The barley in this recipe takes only 20 minutes to cook. It works perfectly and has a wonderful texture.

Estimated Reading Time: 3 mins

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Rinse the pearl barley and black barley in two separate strainers under cold running water for 5 minutes. Pat dry and keep separate. Fill two separate pots with 1 quart …

Cuisine: American
Total Time: 1 hr 45 mins
Category: Entrees
Calories: 344 per serving
1. Rinse the pearl barley and black barley in two separate strainers under cold running water for 5 minutes. Pat dry and keep separate. Fill two separate pots with 1 quart salted water. Add the black barley to one and cook for 1 hour and 15 minutes. Add the pearl barley to the other and cook for 45 minutes, or according to the directions on the package. Strain each and set aside.
2. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the garlic, pine nuts, and jalapeño and saute until fragrant, about 3 minutes. Add the spinach and za’atar and cook until the spinach has wilted, 3 to 4 minutes.
3. Combine the remaining olive oil, the pearl barley, black barley, spinach mixture, tomatoes, scallions, lime juice, parsley, feta, cucumber, onion, vinegar, olives, and mint in a large salad bowl. Season with salt and pepper. Note: Za’atar is one of my favorite spice blends. North African in origin, it has citrusy notes that add a bright jolt of flavor. Look for premixed blends in African markets, spice shops, or online.

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Barley is a nutritious and hearty whole grain that's inexpensive to prepare. Our healthy recipes for barley risotto, barley salad and barley soup are loaded with fiber and easy to cook. Try our Barley Hoppin' John tonight for a quick Southern-inspired meal or Cream of Mushroom & Barley Soup for a satisfying whole-grain supper.Download a Free Rice Recipe Cookbook!

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Instructions. Cook the barley in salted water for about 45 minutes or until the barley is tender but still chewy. Drain and cool completely. Combine all the ingredients in a …

Rating: 5/5(10)
Total Time: 1 hr
Category: Salad, Side Dish
Calories: 212 per serving
1. Cook the barley in salted water for about 45 minutes or until the barley is tender but still chewy. Drain and cool completely.
2. Combine all the ingredients in a large bowl. Add the Homemade Italian Dressing and stir to thoroughly combine. Chill in the fridge for at least 3-4 hours before serving. Can be made a day ahead.

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Barley salad ingredients. BARLEY: you want to use pearled barley for this recipe, not hulled barley. Pearled barley cooks faster than hulled barley because it has been …

Cuisine: American
Total Time: 1 hr 30 mins
Category: Salad, Side Dish
Calories: 346 per serving
1. Bring a pot of salted water to a boil. Add barley, reduce the heat to a simmer, cover with a lid and cook for about 25-30 minutes or until barley is tender. Drain well, place in a large salad bowl and let it cool for about 40 minutes.
2. Make the dressing by placing olive oil, lemon juice, lemon zest, mustard, salt, pepper and garlic into a jar with a lid. Shake vigorously until well combined.
3. Add the vegetables, chickpeas, herbs to the barley and pour over the lemon dressing. Toss well to combined, taste and adjust the seasoning according to your liking if needed.
4. You can serve this barley salad at room temperature or cold. If time allows, I prefer to let it chill an extra 30 minutes in the fridge before serving. Enjoy!

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This barley tabbouleh is a unique take on the classic vegetarian salad including bulgur wheat. Despite the difference in grains, it still has an abundance of fresh herbs, tomato, …

Rating: 5/5(2)
Servings: 4-6
Cuisine: Lebanese
Category: Salad, Side Dish
1. In a saucepan stir together 1/2 cup pearl barley and 1.5 cups water. Bring to a boil. Then reduce heat and simmer for about 15 minutes until barley is tender. Drain and rinse cooked barley with cold water.
2. To a salad bowl add the 1.5 cups cooked and cooled barley. Add 2 cups of chopped parsley, 1 large diced tomato, 1/2 small diced cucumber, 1/8-1/4 cup mint leaves, chopped, and 2 sliced green onions.
3. To a small jar add 1/4 cup olive oil, 1 grated or pressed garlic clove, 1-2 tablespoon lemon or lime juice, 1/2 teaspoon salt, 1/8 teaspoon ground black pepper, and a pinch of allspice. Close the jar and shake until all the dressing ingredients are well combined.
4. Pour the dressing over the barley tabbouleh salad ingredients. Toss everything to combine.

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Thinly slice red onion and toss with vinegar; set aside. In a medium saucepan, bring water to a boil. Add barley. Reduce heat and simmer, covered, until barley is tender and water is absorbed, 10 to 12 minutes. Thinly slice kale leaves and add to a large bowl along with cooked barley, red onion mixture, tomatoes, cucumber, and bell pepper.

Ratings: 79
Calories: 362 per serving
Category: Salad Recipes

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Pearl Barley Salad. Healthy, nutritious, and filling vegan barley-beans salad with simple, everyday ingredients. It’s insanely easy to put this salad together – make a dressing in …

Ratings: 2
Total Time: 30 mins
Category: Dinner, Lunch
Calories: 854 per serving
1. In a large mixing bowl, add extra virgin olive oil + lemon juice + salt + pepper + garlic + sweetener.
2. Mix well using a whisker.
3. Next, add the cooked pearl barley + red beans + bell peppers + cucumber + cilantro + toasted walnuts.
4. Combine everything using a spatula.

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RHODEYGIRLTESTS' Shrimp & Bean Barley Salad. Perfect for a family picnic, easy dinner, or weekday lunches! Healthy & balanced. For more healthy recipes, read my blog: rhodeygirltests.com

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Frequently Asked Questions

How to make pearl barley salad recipe?

Delicious pearl barley salad recipe. In a large mixing bowl, add extra virgin olive oil + lemon juice + salt + pepper + garlic + sweetener. Mix well using a whisker. Next, add the cooked pearl barley + red beans + bell peppers + cucumber + cilantro + toasted walnuts. Combine everything using a spatula. Pearl barley & red bean salad is ready.

How to make barley and cucumber salad?

Stir the barley, cucumber, red pepper, cheese, olives and green onions in a large bowl. Add the lemon juice mixture and toss to coat. Cover and refrigerate for 1 hour. Season to taste.

What are some good recipes to make with barley?

In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper.

How to make the best barley and fennel salad?

In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside. Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper.

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