Harvest Barley Salad

All Recipes, Main Dishes, Salads, Side Dishes

Harvest Barley Salad

Fresh ingredients, easy to make, and delicious for either lunch or dinner, the Harvest Barley Salad is a triple threat. This recipe was created by Jamie Parchman and submitted as part of the "Bring on the Barley" Recipe Contest hosted by the Idaho Barley Commission and American Heart Association Idaho.

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Cook Time 45 minutes mins

Course Lunch, Main Course, Salad, Side Dish

Cuisine American

Servings 8

Ingredients

  

• 1 medium acorn squash
• 1 cup barley, hulless or pearl
• 3 cups vegetable broth, no salt
• 3 tbsp extra virgin olive oil
• 5 tbsp red wine vinegar
• 1.5 tsp molasses
• 1 tbsp garlic, finely minced
• 3/4 tsp chili powder
• 3/4 tsp smoked paprika
• 1/4 tsp black pepper
• 8 cups baby spinach
• 1/2 cup green onion, chopped
• 1 cup pomegranate seeds
• 1/2 cup parsley, chopped
• 1/2 cup raw pumpkin seeds
• 1/2 cup fat free feta cheese, crumbled

Instructions

 

• Preheat oven to 375 degrees. Line the baking sheet with nonstick foil.
• Cut acorn squash in half and remove seeds. Place squash cut side up on the prepared baking sheet. Cover lightly with another sheet of nonstick foil. Roast 25-30 minutes or until tender. Set aside to cool.
• While squash is cooking, place barley and broth in a medium size saucepan, bring to boil. Reduce heat to simmer and simmer for 30 minutes or until all liquid is absorbed. Rinse barley in cold water and set aside.
• While barley and squash cool, whisk together olive oil, vinegar, molasses, garlic, chili powder, smoked paprika and black pepper. Set aside.
• Peel and cut squash into one-inch pieces. Place in a large salad bowl.
• Add baby spinach, green onion, pomegranate seed, barley and parsley to bowl. Pour vinegar mixture over and toss.
• Top with pumpkin seeds and feta, toss again. Enjoy!

Keyword harvest, salad

Instant Pot Barley and Garbanzo Beans

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Instant Pot Barley and Garbanzo Beans

A simple and fulfilling dish.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course Lunch, Main Course

Servings 4

Equipment

• Instant Pot

Ingredients

  

• 1 14.5 oz can garbanzo beans
• 1 cup barley
• 1/2 cup bean sprouts
• 1 cup water
• 1 tbsp olive oil
• 1 tsp all spice
• 1 tsp parsley
• salt and pepper to taste

Instructions

 

• Add all ingredients to instant pot.
• Set instant pot to high pressure for 15 min.
• Release pressure for 10 min and plate.

Keyword barley, beans, insantpot

Instant Pot Hamburger Barley Soup

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Instant Pot Hamburger Barley Soup

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course, Soup

Servings 4

Equipment

• Instant Pot

Ingredients

  

• 1 lb ground beef
• 1/2 cup pearl barley
• 2 cloves garlic minced
• 2 tbsp olive oil diced
• 1 cup celery diced
• 1 cup carrots diced
• 1 cup lentils
• 3 cups tomato juice
• 3 cups beef broth
• 2 tomatoes diced
• 1 tsp italian seasoning
• 1 tbsp brown sugar
• salt and pepper to taste

Instructions

 

• Turn instant pot to Saute. Cook beef, garlic and onion until browned and no pink remains.
• Add beef broth and tomato juice. Stir in with sauteed ingredients.
• Add all remaining ingredients to the pot.
• Set instant pot to high pressure for 15 min. After time has passed, allow the pressure to release for 10 minutes.
• Serve with parmesan cheese sprinkled on top.

Notes

If using hulless or hulled barley, increase cooking time to 25-35 minutes and add an additional cup of broth. 

Keyword barley, hamburger, instantpot

Instant Pot Beef & Barley Casserole Chili

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Instant Pot Beef and Barley Casserole Chili

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course

Servings 4

Equipment

• Instant Pot

Ingredients

  

• 1 lb beef
• 1 onion diced
• 2 bell peppers diced
• 16 oz black beans
• 1 packet taco seasoning
• 1 cup water
• 1/2 cup tomato juice
• 1 tomato diced
• 1 cup barley

Instructions

 

• Turn instant pot to Saute. Cook beef and onion until browned.
• Add all remaining items and stir, ensure that all the barley is covered by liquid.
• Set instant pot on high pressure for 15 minutes. After the time has passed allow the pressure to release for 10 minutes.
• Serve with your favorite cheese.

Notes

If using hulless or hulled barley, cook for 25-35 minutes instead.

Keyword barley, beef, casserole, chili, instantpot

Barley Stuffed Pumpkin

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Barley Stuffed Pumpkin

Enjoy this delicious blend of barley and fruit stuffed inside a pumpkin.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Lunch, Main Course, Main Dish, Salad

Servings 4

Calories 441 kcal

Ingredients

  

• 2 small kent pumpkins
• 1 1/2 cup barley
• 2 french shallots
• 1 large handful of mint leaves chopped
• 1 large handful of parsley leaves chopped
• 1 pomegranate for seeds
• 6 cherry tomatoes halved
• salt and pepper to taste
• 8 oz vanilla yogurt

Instructions

 

• Preheat oven to 350 degrees F.
• Place the whole pumpkins on tray and bake for 1½ hours or until tender.
• Cut the pumpkins in half. Scoop out all seeds and season the inside of pumpkin with salt and pepper.
• Bring 3 cups of water to boil on the stovetop in a medium-sized pan. Add barley and reduce to simmer for 30-45 minutes until barley is tender. Stir occasionally.
• Add shallots, herbs, pomegranate, and tomatoes to the cooked barley. Add a few spoonsful of vanilla yogurt to the barley mixture and fold together.
• Dish the barley mix into each pumpkin half .Drizzle with vanilla yogurt and garnish with remaining herb leaves.

Keyword barley, easy, pumpkin, salad

Pumpkin & Barley Chili

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Pumpkin and Barley Chili

Bring a taste of fall into your home with this simple and delicious chili.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Lunch, Main Course, Main Dish, Soup

Servings 6

Calories 635 kcal

Ingredients

  

• 2 tbsp olive oil
• 2 large yellow onions chopped
• 8 garlic cloves chopped
• 1 tbsp ginger
• 2 tbsp chili powder
• 2 tsp ground cumin
• 3 bell peppers chopped
• 2 1/2 cups diced pumpkin
• 1 28 oz can crushed tomatoes
• 8 cups vegetable broth
• 2 cups black beans
• 2 cups barley
• 2 tbsp tomato paste

Instructions

 

• In a large stockpot, add olive oil and onions over medium heat. Once onions have softened, add garlic, ginger, chili powder and cumin.
• Stir for a minute or until ingredients become fragrant.
• Stir in bell peppers, diced pumpkin, tomatoes, tomato paste, and vegetable broth. Then add in black beans and barley.
• Bring ingredients to a boil, then reduce to low heat and simmer. Adjust with salt and or chili powder as it simmers.
• Allow to simmer for 45 minutes, or until the barley is fully cooked through. If the chili begins to thicken too much, add water as needed.
• When cooking is done, add any needed spices and serve. (Makes 12 servings)

Keyword barley, chili, easy, pumpkin