All Recipes, Salads, Side Dishes
Stone Fruit Salad
Enjoy an array of fresh fruits and vegetables with a side of barley, packed with flavor and nutrition!
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 268 kcal
- 1 cup barley, hulless or pearl
- 3 cups broth, vegetable or chicken
- 4 cups spinach
- 2 peaches, sliced
- 2 plums, sliced
- 1/2 lb cherries, pitted and halved
- 2 oz feta cheese, crumbled
- 1/2 cup vinigarette dressing of your choice
Bring 3 cups broth to a boil then add barley. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water and barley in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
While barley cooks, combine spinach, peaches, plums, and cherries.
Once barley is cooked, drain reamining liquid and rinse. Combine with
Combine barley with spinach, peaches, plums, and cherries. Top with feta cheese and stir in dressing. Enjoy!
Keyword barley, salad, stone fruit
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.
Cook Time 45 minutes mins
Course Lunch, Main Course, Salad, Side Dish
Cuisine American
- 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
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!
All Recipes, Salads, Side Dishes
Eggplant & Barley Salad
A refreshing and unique salad.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Course Main Course, Salad, Side Dish
- 1 cup barley
- 1 eggplant
- 3 tbsp olive oil
- 1` large head bok choy
- 1 cup fresh edamame shelled
- 2 large carrots
- 1 cup bean sprouts
- 1/3 cup sesame- lime dressing
Preheat oven to 350 degrees.
Cut eggplant into slices. Toss the eggplant with olive oil and lay slices out on baking sheet. Roast the eggplant 30 minutes. Set aside to cool.
In a skillet heat 1 tablespoon oil over medium heat. Once heated add a pinch of salt and pepper, and sauté ends of bokchoy for 8 minutes. Add the tops and cook for 2 more minutes.
In an instant-pot add 3 cups water and barley, and set on high pressure for 15 min.
In a pot., bring the edamame and a pinch of salt to a boil. Reduce heat and cook for 6 minutes. Remove from heat, drain, and set to side to cool.
Grate carrots and set to the side.
Once all ingredients are cooled, toss the barley, edamame, eggplant, bokchoy, carrots and sprouts with the sesame-lime dressing. Add additional dressing and salt as needed.
Keyword barley, eggplant, salad
All Recipes, Salads, Side Dishes
Instant Pot Barley and Cranberry Salad
A delicious and refreshing blend of barley and cranberries.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
- 1 cup barley
- 2 cup water
- 1/2 cup cranberry
- 3 cups kale
- 1 tbsp olive oil
- 1/2 cup roasted pecans
- orange zest
Pour water, barley and cranberries into instantpot.
Set instant pot to high pressure for 15 min. After time has passed allow the pressure to release for 10 min.
Toss kale, oil, pecans and orange zest together in medium bowl.
Toss the barley mixture with the kale mixture and plate.
Keyword barley, cranberry, instantpot, salad
All Recipes, Main Dishes, Salads, Side Dishes
Instant Pot Barley and Garbanzo Beans
A simple and fulfilling dish.
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Course Lunch, Main Course
- 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
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
