barley salad

big on barley

Here’s another recipe from my grandmother’s tin box! This barley salad is healthy, wholesome, and super refreshing especially in the winter after the holidays. This salad makes a great side dish, but with a barley base, it can also easily feature as a main course. You might also consider making this salad ahead of time, as it’s even better the next day once the flavors of the dressing have marinated with the grains and veggies for a bit. You can also enjoy this warm or cold after refrigerating, so it’s pretty versatile. Enjoy!

⟶ the recipe

barley salad

ingredients

½ cup raw barley

2 cups water

1 cup peeled carrots

1 cup green beans, trimmed and halved

1 cup quartered mushrooms

1 cup thinly sliced red bell peppers

½ cup chopped fresh parsley

2 teaspoons butter

⅔ cups coarsely chopped walnuts

For the dressing

¼ cup fresh lemon juice

¼ cup olive oil

2 cloves of garlic, minced

½ teaspoon Dijon mustard

1 tablespoon chopped fresh dill

1 teaspoon salt

Freshly ground black pepper to taste

Prep time

45 minutes

Cook time

15 minutes

Total time

1 hour

4 servings

instructions

Rinse barley using a strainer. In a small skillet on low heat, roast barley until fragrant and beginning to brown. Place the barley and water in a small saucepan, cover, and bring to a simmer. Cook on low heat until water has been absorbed, about 40 minutes.

While the barley cooks, blanch the carrots in boiling water for about 1 minute. Transfer with a slotted spoon to a large bowl. Then, blanch the green beans for 3-4 minutes. Drain and transfer beans to the bowl with the carrots. Allow veggies to cool for a few minutes, then add the mushroom, peppers, and parsley.

In a skillet, heat butter until melted. Add the walnuts, and saute until butter begins to brown. Remove from the heat and allow walnuts to cool for a few minutes.

In a small bowl, whisk together the dressing ingredients until emulsified.

Once the barley has finished cooking, drain it in a colander. Add the drained barley to the bowl with the veggies, and toss well. Add the dressing, tossing to coat, and allow the salad to sit for at least 30 minutes before serving. Once ready to serve, gently toss in the walnuts.