Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Veggies Barley Salad Recipe
    Lost? Site Map

    Roasted Veggies Barley Salad

    Roasted Veggies Barley Salad. Photo by Satyne

    1/2 Photos of Roasted Veggies Barley Salad

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    TalesoftheKitchen's Note:

    This super-grain, in addition to being extremely pleasing to the taste buds, is very good for our bodies. The beauty of this dish is that it can be made with almost any other leftover greens & beans we have in the fridge.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Veggies

    Salad

    Dressing

    Directions:

    1. 1
      Take the first 6 ingredients and pop them into the oven. Roast them for about half an hour at 200°C.
    2. 2
      At the same time, put the water to boil. Once it is boiling, add the bay leaves and the barley and leave it to simmer until the barley is chewy – about 25 minutes.
    3. 3
      When the barley is almost cooked and the roasted veggies almost done, add a tbsp of olive oil to a hot pan and cook the onion until translucent. Add the peas and after another couple of minutes add the spinach. Stir and cook with the lid on for 2-3 minutes, then add the grated garlic and toss to cover.
    4. 4
      Drain the barley and add it to the pan, together with the roasted veggies and the dressing (made with the last 5 ingredients). Toss to cover.
    5. 5
      Optional: add a couple of finely sliced chilies.

    Ratings & Reviews:

    • on April 03, 2013

      55

      Yum yum yum. Super easy to make, easy to follow instructions and a hearty, healthy and delicious meal. I'm going to make this one frequently since it is so simple. Made for PAC Spring 2013

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Roasted Veggies Barley Salad

    Serving Size: 1 (555 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 537.4
     
    Calories from Fat 137
    25%
    Total Fat 15.3 g
    23%
    Saturated Fat 2.2 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 143.7 mg
    5%
    Total Carbohydrate 90.1 g
    30%
    Dietary Fiber 20.1 g
    80%
    Sugars 5.5 g
    22%
    Protein 14.5 g
    29%

    The following items or measurements are not included:

    sweet potatoes

    sherry wine vinegar

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes