Charred Corn & Zucchini Barley Salad

Charred Corn & Zucchini Barley Salad

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Charred Corn & Zucchini Barley Salad

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients
  

For the Salad

  • 3 ears corn, husks removed
  • 2 medium zucchini
  • 1 medium bell pepper
  • 1 cup barley
  • 2 tbsp olive oil

For the Dressing

  • 1/4 cup lime juice
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 1/4 cup olive oil

Instructions
 

  • Cook barley on the stovetop. Bring 3 cups of water to boil, pour in the cup of barley, reduce to simmer for 30-45 minutes. When the liquid is absorbed and barley tender, remove from stovetop.
  • Dice zucchini and bell pepper, lathering in 1 tbsp of olive oil, and placing on a kabob stick. With remaining olive oil, lather the corn.
  • Place on heated grill, turning occasionally until all sides cooked and char developed on vegetables.
  • While vegetables are on the grill, combine all dressing ingredients in a small bowl and whisk together.
  • Pull vegetables off the grill. Using a knife, remove the corn kernels from the cob. Combine all vegetables, barely and dressing together. Serve immediately and enjoy!
Cranberry Apple Pecan Barley Pilaf

Cranberry Apple Pecan Barley Pilaf

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Cranberry Apple Pecan Barley Pilaf

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10

Ingredients
  

  • 1 cup barley
  • 3 cups water or chicken broth
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of dried thyme
  • 2 tablespoons of butter
  • 1 apple, chopped
  • 1 cup dried cranberries
  • 1 cup chopped pecan
  • fresh parsley to garnish
  • 1 cup of dried cranberries
  • 1 cup of chopped pecan
  • fresh parsley to garnish

Instructions
 

  • Bring cups of water to boil and add barley, black pepper, oregano, and thyme. Reduce to simmer and cook for 30-45 minutes or until tender. Drain off extra liquid and set aside.
  • In a pan, saute apples in butter until soft. Once done, add cranberries, pecans, and barley. Mix well.
  • Garnish with parsley and serve.

Barley Antipasto Salad

Barley Antipasto Salad

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Barley Antipasto Salad

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Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 12 servings

Ingredients
  

  • 1 cup pearl or whole grain barley
  • 3 cups water
  • 1/2 pound Provolone cheese cut into ¼-inch cubes
  • 1/2 pound Italian salami cut into ¼-inch cubes
  • 1 can artichoke hearts drained and quartered, 16 ounces
  • 1 cup pepperoncini rings drained (or 2/3whole pepperoncini, sliced into rings)
  • 3/4 cup chopped red bell pepper
  • 8 medium white button mushrooms sliced
  • 1/2 cup chopped Kalamata or ripe black olives
  • 1/4 cup shredded Parmesan cheese
  • 3 tablespoons chopped fresh basil leaves
  • 3 tablespoons chopped fresh Italian parsley leaves
  • 1/3 cup to 1/2prepared Italian salad dressing

Instructions
 

  • In a medium saucepan with lid bring water to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. (If using whole-grain barley, it may be necessary to increase cooking time to 50-55 minutes. It may also be necessary to drain off any unabsorbed liquid after cooking.) Cool.
  • In a large bowl, combine cooked and cooled barley, Provolone cheese, salami, artichokes, pepperoncini, bell pepper, mushrooms, olives, Parmesan cheese, basil, and parsley.
  • Drizzle with salad dressing and toss to coat. Cover and chill for 2 hours.
  • Just before serving, toss again, adding more dressing if necessary.
Turkey Confetti Barley Salad

Turkey Confetti Barley Salad

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Turkey Confetti Barley Salad

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Course Lunch, Main Dish
Servings 8

Ingredients
  

  • 1 Cup peal or whole grain barley
  • 3 Cups water
  • 1 Can (15 oz.) kidney beans, drained
  • 1 Can (15 oz.) mandarin oranges, drained
  • 2/3 Cup finely chopped red onion
  • 1/2 Cup chopped red bell pepper
  • 1/2 Cup chopped green bell pepper
  • 3 Tablespoons chopped fresh cilantro leaves
  • 2/3 Cups white wine vinegar
  • 1/3 Cup olive oil
  • 2 Tablespoons granulated sugar
  • 1 Teaspoon salt
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon chili powder
  • 1 Teaspoon dry mustard
  • 10 Drops red pepper sauce
  • 1 1/2 Cups cubed cooked turkey or chicken

Instructions
 

  • In medium saucepan with lid, bring water to a boil.
  • Add barley and return to boil.
  • Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. (If using whole grain barley, it
  • may be necessary to increase cooking time to 50-55 minutes. It may also be necessary to drain off any unabsorbed liquid after cooking.)
  • In large bowl combine cooked barley, beans, oranges, onion, bell pepper and cilantro. Set aside.
  • In a small saucepan mix together vinegar, olive oil, sugar, salt, pepper, chili powder, dry mustard and pepper sauce. Heat and stir until mixture bubbles.
  • Pour hot dressing over barley-vegetable mixture. Add cooked and cubed turkey or chicken.
  • Cover and refrigerate at least 4 hours or overnight to allow salad to chill and flavors to blend.

Mexicali Barley Salad

Mexicali Barley Salad

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Mexicali Barley Salad

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Course Lunch, Main Dish
Servings 8

Ingredients
  

  • 1 Cup PEARL BARLEY (if using whole grain barley, see directions below)
  • 3 Cups water
  • 1 Can (15 oz.) kidney beans, rinsed and drained
  • 1 Can (15 oz.) black beans, rinsed and drained
  • 1 Can (11 oz.) Mexicorn or regular canned corned, drained
  • 3/4 Cup chopped red onion
  • 1/4 - 1/2 Cup sliced jalapeno peppers
  • 2/3 Cup prepared barbecue sauce
  • 3 Tablespoon prepared Italian salad dressing
  • Green cabbage leaves optional
  • 2 Cups (8 oz.) shredded cheddar cheese
  • 1 Cup crumbled tortilla chips

Instructions
 

  • Combine barley and water in medium saucepan. Bring to a boil.
  • Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  • Cool.
  • In large bowl, combine cooled barley, beans, corn, red onion and jalapeño peppers.
  • In small bowl, combine barbecue sauce and salad dressing.
  • Pour dressing over barley-bean mixture and toss to coat.
  • Line a serving bowl with cabbage leaves, if desired.
  • Spoon barley salad into bowl and top with shredded cheese and crumbled tortilla chips.

Barley Greek Salad

Barley Greek Salad

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Barley Greek Salad

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Course Lunch, Main Dish
Servings 6

Ingredients
  

  • 1 Cup PEARL BARLEY
  • 3 Cups water
  • 1 Teaspoon salt
  • 1/3 Cup olive oil
  • 2 Tablespoon fresh lemon juice
  • 2 Tablespoon red wine vinegar
  • 1/2 Teaspoon dried leaf oregano, crushed
  • 1/4 Cup finely chopped fresh parsley
  • 2 medium tomatoes, finely chopped
  • 1 small green or red bell pepper, finely chopped
  • 1/2 Cup crumbled feta cheese
  • lettuce leaves, washed and chilled
  • tomato wedges or lemon slices Directions

Instructions
 

  • Place barley, water and 1 teaspoon salt in medium saucepan. Bring to a boil.
  • Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  • Combine olive oil, lemon juice, vinegar, oregano and ¼ teaspoon salt; pour over hot cooked barley. Cool to room temperature.
  • Gently stir in onions, parsley, tomatoes, bell pepper and cheese. Serve salad chilled or at room temperature on lettuce-lined plates.
  • Garnish each serving with tomato wedges or lemon slices, if desired.