roasted barley salad

Name: Roasted Barley Salad
Prep time: 1 h 15 min
Cook time: 35 min
Yield: 12
Ingredients: ## SALAD INGREDIENTS; 1 - 16 oz bag of dry pearl barley; 3 tablespoon(s) olive oil; 1 - large red onion, sliced into 1/4" rings; 3 1/2 cup(s) vegetable stock or water, stock tastes best; 6 oz. - roasted red peppers, diced; 1/4 cup(s) parlsey, chopped; ## DRESSING INGREDIENTS; 1/4 cup(s) fresh lemon juice; 1/2 cup(s) olive oil; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) fresh ground black pepper

(1 RATING)

32 Pinches 2 Photos

Patti Rahilly- Jones

Wrightstown, NJ

Updated on May 5, 2011

If you like grains, you will love this hearty healthy salad. We often associate barley with soup, this is a great twist on a great grain!

Rate

prep time 1 Hr 15 Min

cook time 35 Min

method ---

yield 12 4 oz. portions

Ingredients

SALAD INGREDIENTS
1 - 16 oz bag of dry pearl barley
3 tablespoons olive oil
1 - large red onion, sliced into 1/4" rings
3 1/2 cups vegetable stock or water, stock tastes best
6 oz. - roasted red peppers, diced
1/4 cup parlsey, chopped
DRESSING INGREDIENTS
1/4 cup fresh lemon juice
1/2 cup olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

How To Make roasted barley salad

Step 1

Toss the barley with 2 tablespoons of olive oil and spread evenly in a roasting pans

Step 2

Toss onions rings with 1 tbsp of olive oil and lay the rings on a cookie sheet. Season with salt and pepper
Step 3

Place the pan of barley and the cookie sheet with the onions in a 375 degree oven and roast until the barley and onions turn golden brown, stirring the barley as needed for it to roast evenly.
Step 4

Add the stock (or water) to the barley, cover with a sheet of foil and continue to roast until the barley absorbs the stock, about 30 minutes.
Step 5

Remove the onions and barley from the oven and let cool at room temperature.
Step 6

Assemble the salad by placing the following in a large bowl: the barley, the onions (saving a few for garnish) roasted red peppers and the chopped parsley.
Step 7

Season with salt, pepper, adding the olive oil and lemon juice. Toss well. Place in serving dish an garnish. Refrigerate until service.
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