Barley Salad
"Great main dish for a vegetarian lunch or side dish with any meal. The hulled, but unpearled, barley gives it a great chewy texture. Use pearled barley if you prefer a softer kernel."
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 cup barley
- 3 cups water
- 1 teaspoon salt
- 1 cup raw carrot, 1/4 inch dice
- 1⁄2 cup scallion, white & green parts diced
- 1 cup hazelnuts, toasted and chopped coarsely
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1⁄4 cup olive oil
- 1 teaspoon dry basil
- salt & pepper
directions
- Bring water to a boil, add barley and simmer for 45 minutes, or until barley is tender. Drain excess liquid and allow to cool to room temperature.
- Combine vinegar, lemon juice, olive oil and basil. Add onions and carrots and toss to coat.
- Add cooled barley and toss again. Add nuts just before serving.
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Reviews
-
This had a great hearty texture and was very satisfying. Excellent side dish or as Chef George S. states it would be great as a vegetarian meal. I will definitely put this in my side dish rotation.
RECIPE SUBMITTED BY
I live in the heart of Oregon's Willamette Valley -- the most beautiful place on earth! I share my home with a friend and way too many cats. I am a licensed massage therapist with an office in my home.
My maternal grandfather was a chef, and it is his picture and name I am using. Both sets of grandparents owned (and cooked for) their own restaurants. My parents were awesome cooks.
We are slow food advocates. We don't buy out of season or out of region foods, unless there is no alternative (bananas come to mind here).
I am so fortunate to live where I do. I can buy all my meat from local farmers (humane practices, no antibiotics or hormones, no feedlot mentality). Oregon produces great artisan cheeses from cows, goats and sheep. Seafood? Dungeness crab season starts this week, and we have fresh salmon, shrimp, scallops, mussels and bottom fish available year 'round. I will match our local fruits and vegetables against any in the world. I can buy organic, locally grown and stone ground flours in the bulk bins of a low-cost supermarket. Oregon wines and specialty beers are a great accompaniment to any meal.
