Barley salad ideas
Hope this helps!
My Barley Salad "formula":
Barley - toasted and cooked in plenty of salted water a la pasta, rinse in cold running water, drain well.
A nut - pecan, walnut, almond, etc...toasted, cut in pieces larger than the barley.
A bitter green - arugula, kale, dandelion...raw and left whole or cut to manageable size.
A dried fruit - cranberries, golden raisins, apricots, etc.
An herb - parsely, thyme, rosemary, sage...i prefer to highlight just one
An oil - extra virgin olive, walnut, neutral, etc.
Ratio 60/40 barley/everything else
Toss all with oil, S&P, lemon juice
Barley salad is great with roasted beets (1/2 " cube or so"), feta, a few scallions and a balsamic vinaigrette. Sorry, I don't really use a recipe. I just eyeball it, but don't add too much vinaigrette.
It's best if it sits for a couple of hours at least for the beets and barley to absorb the dressing.
I make what I call empty the fridge salad with all sorts of grain (including barley). It always involves binding together with some sort of vinaigrette. It includes, but never limited to things like (and combined with things that go with the others): Kalamatas, carrots, celery, roasted veggies, chickpeas (any legume for that matter), edamame, corn, avocado, any cheese (but I favor feta and goat) and any nut (but I always go for pine, walnut and pecan because I have them). I also dump in parley or/and cilantro. I tweek the dressing to git the ingredients. Always nuts, always cheese.
My husband loves when I do all green things like celery, avocado, edameme, cucumber parsley, cilantro - then cheese and nuts. Mostly I think he just wants avocado. YUM!
Oh and you should consider trying the barley mixed with other grains like quinoa and whole wheat berries... wild rice mix. It makes it so interesting.
Barley salads are wonderful! I cook the barley until tender (about 45 minutes, more or less) in a large amount of salted, boiling water. When done, drain thoroughly in a sieve, and dump into a bowl. Immediately, while the barley is still warm, pour lemon juice over it. Toss to coat evenly. Add a small splash of oil and salt and pepper. What you do with it now is up to you. This can even sit in the fridge for a day or two until you decide. I always add chopped onion, chopped red bell pepper, and often chopped celery. Chopped parsley and basil cut in chiffonade and chives are always welcome. Also corn kernels, either fresh, canned, or thawed frozen, and/or chopped zucchini. A fresh, chopped jalapeno pepper adds interest. Really, whatever you have on hand will work. Add more lemon juice and salt and pepper to taste. I like this salad best at room temperature, but it
is still good cold. And it keeps well.
i'm sure you'll find some worthwhile ideas in these threads
also, you can use barley in place of quinoa, farro, or couscous for a lot of salad recipes, so do a search for threads about those as well. there has been plenty of discussion (recipes included) about quinoa in the past year or two.