Barley Recipes

Barley Greek Salad

Recipe courtesy The Neelys

Total Time: 4 hr 15 min
Prep 10 min
Cook 45 min
Yield: 4 to 6 servings
Level: Easy

Ingredients

1 cup pearled barley
Kosher salt
2 cups yellow and red cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/2 cup pitted kalamata olives
3 tablespoons chopped fresh mint
1 small red bell pepper, seeded, ribs removed and diced
1 shallot, minced
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Directions
Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.

Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.

Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.

Cook's Note: It's best to make the barley salad at least 3 hours ahead of time so the flavors have time to mingle.


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Mediterranean Barley Salad
From Food Network Kitchens

Prep Time:15 minInactive Prep Time:10 minCook Time:30 min
Level: Easy
Serves: 4 servings

Ingredients

Salad:

2 cups vegetable broth, low-sodium canned, or homemade
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 cup chopped Kalamata olives
2 medium tomatoes, diced
1/2 English cucumber, diced
2/3 cup chopped flat-leaf parsley

Dressing:

1/2 cup fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
Directions
Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.

Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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Thomas Keller's Parmesan Barley Cake

Chef Thomas Keller makes this savory barley side dish as a round cake with a layer of tangy Parmesan cheese in the center. To serve the barley cake, cut it into wedges or, for a more rustic approach, scoop out portions with a serving spoon.

Our Pairing Suggestion The clean, clear fruit flavors of a California Merlot are sensational paired with the savory, Parmesan-accented barley cake.

INGREDIENTS

8 cups water
1 tablespoon unsalted butter
1 medium onion, finely chopped
2 cups pearl barley (about 14 ounces), rinsed
1 1/2 cups freshly grated Parmesan cheese (about 4 1/2 ounces)
Salt and freshly ground pepper
1/4 cup vegetable oil

PROCESS

Bring the water to a boil in a medium saucepan; cover and keep warm over low heat. Melt the butter in a large saucepan, add the onion and cook over low heat, stirring, until translucent, about 8 minutes.

Add the barley to the onion and cook over moderate heat, stirring, until thoroughly coated with butter, about 2 minutes. Add 2 cups of the hot water and simmer, stirring often, until the water has evaporated, about 10 minutes. Repeat the process with the remaining water, adding 2 cups at a time. Remove the barley from the heat. Stir in 1 cup of the Parmesan and season with salt and pepper. Spread the barley on a baking sheet, cover with plastic and let cool.

Line a 10-inch cake pan with plastic wrap, allowing a 6-inch overhang. Using a rubber spatula, spread half of the barley evenly in the cake pan. Sprinkle with the remaining 1/2 cup of Parmesan and cover with the remaining barley; smooth the surface. Cover the barley cake with the overhanging plastic wrap and refrigerate until firm, at least 4 hours or overnight.

Heat the oil in a 10-inch nonstick skillet. Working quickly, unwrap the barley cake and gently lift it from the pan using the plastic wrap. Invert the cake onto an unrimmed baking sheet, discard the plastic wrap and slide the cake into the skillet. Cook over moderate heat until the cake is heated through and very brown and crisp on the bottom, about 15 minutes. Set a large serving plate over the skillet, invert the cake onto it and serve cut into wedges.

MAKE AHEAD The cake can stand at room temperature for up to 4 hours. Rewarm in a 350° oven.


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Toasted Barley Salad with Red Bell Pepper,Corn and Grilled Portobello Mushrooms
Recipe Courtesy Bon Appetit

Ingredients

1/2 cup pearl barley
1 1/2 cups canned vegetable broth
1 large poblano chili or green bell pepper
1 small red bell pepper
2 large plum tomatoes, seeded, chopped (about 1 cup)
1 cup fresh corn kernels
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
Nonstick olive oil spray
4 large portobello mushrooms, stemmed, dark gills scraped away
24 large spinach leaves

Directions

Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool. Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper. Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)

Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly. Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.

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Indian Curried Barley Pilaf
Submitted By: Tracy X

Prep Time: 5 Minutes
Cook Time: 50 Minutes
Ready In: 55 Minutes
Servings: 6

"This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!"

INGREDIENTS:

1/4 cup butter
1 onion, diced
1 1/2 cups pearl barley
1/2 teaspoon ground allspice
1/2 teaspoon ground turmeric
1/4 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 1/2 cups chicken broth
1/4 cup slivered almonds
1/4 cup raisins (optional)

DIRECTIONS:

1. Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.

2. Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.

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Barley Dosa

Ingredients

Rice - 1 cup
Barley - 1 cup
Black gram(Uzhunnu/Urad dal) - 1 cup
Salt - As reqd
Olive oil or sesame oil

Method

1)Soak the rice, barley and urad overnight or atleast for 8 hrs.

:- The barley takes a long time to soak.

2)Grind the urad dal separately first and then the rice and barley together with water only as much as needed so as to not make it too
watery.

3)When the batter is smooth and done, mix the urad and the rice barley batter together.

4)Add the salt and let it undisturbed in a warm place for around 8 hrs.

5)When the batter rises, mix gently, adjust the water consistency and take a ladle and pour it on the tava.

:- If u like it crispy pour it a little cold (from the fridge).

6)Pour olive or sesame oil around the sides and leave it on low-medium flame.

7)Once brown and cooked, remove it without overturning it.

:- Do not touch the dosa till its done or it tears on the sides.

:- Serve hot with peanut chutney or any chutney.