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Barley Primavera

Serves 6 to 8
Time 25 min
Serve this colorful grain salad alongside grilled chicken or beef. Or, for a vegetarian option, add some cubed marinated tofu or tempeh.
Ingredients
  • 1 1/4 cup uncooked pearled barley
  • 2 tablespoons plus 1/2 cup extra-virgin olive oil divided
  • 4 cloves garlic finely chopped
  • 2 1/4 cups chopped bell peppers, any color
  • 1 small zucchini chopped
  • 1 small yellow squash chopped
  • 1 carrot grated
  • 3 green onions thinly sliced
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 6 tablespoons sherry vinegar
  • 1/4 teaspoon fine sea salt
  • Bibb lettuce leaves
  • 1/8 teaspoon ground black pepper
Method

Place the barley and 6 cups water in a saucepan. Bring the water to a boil, cover the pan with a lid, and simmer the barley for about 20 minutes, until tender. When the barley is cooked, drain it and run under cold water. Drain thoroughly and transfer to a large bowl.

Heat 2 tablespoons of the oil in a small skillet over low heat. Add garlic and cook for 2 minutes until golden brown. Transfer to the cooked barley and add bell peppers, zucchini, squash, carrots, green onions and parsley; set aside.

Whisk together vinegar, remaining 1/2 cup oil, salt and pepper. Drizzle over salad and toss to combine. Adjust seasonings to taste and serve on a bed of lettuce leaves.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/4 cup uncooked pearled barley
  • 2 tablespoons plus 1/2 cup extra-virgin olive oil divided
  • 4 cloves garlic finely chopped
  • 2 1/4 cups chopped bell peppers, any color
  • 1 small zucchini chopped
  • 1 small yellow squash chopped
  • 1 carrot grated
  • 3 green onions thinly sliced
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 6 tablespoons sherry vinegar
  • 1/4 teaspoon fine sea salt
  • Bibb lettuce leaves
  • 1/8 teaspoon ground black pepper