MEDITERRANEAN BARLEY RICE SALAD
From Canadian Living, a deliciously interesting salad that can be made from 30 minutes to 24 hours ahead! Time does not include 30 minutes minimum chill time.
Provided by Katzen
Categories Rice
Time 32m
Yield 12 cups, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- In saucepan of boiling salted water, cook barley until tender, about 20 minutes. Drain and rinse under cold water; drain well. Let stand for 10 minutes to dry. Transfer to large bowl.
- Meanwhile, in a separate saucepan, bring 1 1/2 cups salted water to boil. Add rice; cover, reduce heat, and simmer until tender and no liquid remains, about 15 minutes. Let stand for 5 minutes. Add to barley mixture; let cool.
- Cut tomatoes in half; add to barley mixture. Cut onion, red pepper, and cucumber into 1 inch chunks, add to barley, tossing to combine.
- Dressing: In a large bowl, whisk together oil, lemon juice, oregano, salt, and pepper, pour over salad and toss to coat. Refrigerate for 30 minutes up to 24 hours.
- To serve, stir in spinach and feta cheese.
RICE AND BARLEY PILAF
With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.
Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges
KERRY'S BEANY SALAD
Yummy, yummy, yummy salad with black beans, rice, corn and other good stuff. Its' a good idea to prepare the rice and barley ahead of time that way you can just throw the salad together.
Provided by Anonymous
Categories Salad Grains Rice Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- In a large saucepan bring 2 cups of water to a boil. Stir in barley and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool.
- In a saucepan bring 1 1/2 cups water to a boil add the rice. Reduce heat to low and simmer, covered for about 20 minutes or until tender. Let cool.
- In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
- To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.
Nutrition Facts : Calories 379 calories, Carbohydrate 47.7 g, Fat 19 g, Fiber 8.5 g, Protein 7.8 g, SaturatedFat 2.6 g, Sodium 476.5 mg, Sugar 2.5 g
MEDITERRANEAN BARLEY SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
BARLEY SALAD
Barley is a quick and easy salad to make with the kids. They love it.
Provided by Gloria Lopez
Categories Rice Sides
Time 30m
Number Of Ingredients 7
Steps:
- 1. Cook 1 cup barley in 2 cups water for 10-20 mins. Rinse in cold water. Set aside.
- 2. Dice onions, bell pepper, tomato, carrots,and ginger. Add to cooked and cooled barley. Combine 1/2 cup of italian salad dressing and mix all ingredients together. Serves 8 refrigerate left overs
VEGETABLE BARLEY SALAD
"I adapted this great-tasting wholesome salad from another recipe," notes Marge Chapko from Eau Claire, Wisconsin. "I serve it to family , friends and even people who don't like barley#151;and they end up asking for the recipe. I sometimes turn it into a main dish by adding leftover meat."
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40-45 minutes or until tender. Meanwhile, in a salad bowl, combine mushrooms, celery, water chestnuts, green pepper, carrot, onions, garlic, dill, basil and salt; mix well. Add the barley and salad dressing; stir to coat. Serve warm or cold.
Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1067mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
BROWN RICE AND BARLEY
Provided by Lillian Chou
Categories Side Christmas Vegetarian Dinner Barley Healthy Vegan Christmas Eve Brown Rice Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (as part of a korean meal) servings
Number Of Ingredients 3
Steps:
- Rinse rice and barley in a medium-mesh sieve, then drain and transfer to a 4- to 5-quart heavy pot. Add water (31/2 cups) and bring to a rolling boil. Reduce heat to low and cook, covered, 45 minutes. Remove from heat and let stand, covered, 10 minutes, then stir from top to bottom with a rubber spatula.
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