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.
Special Diets:
Ingredients
- 1 1/4 cup uncooked pearled barley
- 2 tablespoons plus 1/2 cup extra-virgin olive oil, divided
- 4 cloves garlic, finely chopped (1 1/2 teaspoons)
- 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.
Nutritional Info:
Per serving: 340 calories (190 from fat), 21g total fat, 3g saturated fat, 0mg cholesterol, 270mg sodium, 35g carbohydrates (7g dietary fiber, 2g sugar), 5g protein.
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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Ingredients
- 1 1/4 cup uncooked pearled barley
- 2 tablespoons plus 1/2 cup extra-virgin olive oil, divided
- 4 cloves garlic, finely chopped (1 1/2 teaspoons)
- 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