Barley Salad with Roasted Vegetables 

The Mediterranean barley salad with roasted vegetables is an abundant and colorful cereal salad that brings together hazelnut barley, caramelized vegetables and hot Mediterranean spices. Launched with fresh herbs, lemon and extra virgin olive oil, this recipe for barley salad is excellent as a light meal or a colorful side!

I love a versatile dish that you can serve as a light dinner, tight lunch, side dish or satisfactory salad to nourish a crowd. This recipe for Mediterranean barley salad is all this and more!

It is the type of simple but satisfactory recipe that meets with a minimum effort but offers a great flavor of the Mediterranean. The barley is rubbery and hazelnut, the roasted courgettes and peppers add natural sweetness and the hot spices—spice OR Ras El Hanout with a touch of Smoked paprika—Force depth and warmth, playing the sweetness of the vegetables and the terrosity of the barley. A new blow of herbs, feta and lemon make every bite bright and refreshing and the pine nuts add a wonderful crunch.

It is a flexible dish that you can prepare in advance and serve hot, at room temperature or cold. Combine it with grilled chicken, fish or even a spoonful of creamy hummus for extra proteins. This cereal salad is an excellent addition to a diffusion of half: it holds well and improves only when the flavors merge.

Summary

1. Ingredients for barley salad
2. How to prepare barley salad
3. What is barley?
4. Barley pearls and barley with hull
5. What to serve with barley salad
6. Other pearl barley recipes
7. Barley salad with roasted vegetables recipe

Ingredients for barley salad

A handful of healthy ingredients come together to prepare this vibrant cereal salad. Here is everything you need to put this dish full of flavor together:

• Pearl barley: An abundant and rubbery whole wheat that absorbs all flavors in this salad.
• Road vegetables: Zuchinis It adds a thin sweetness and has a soft and creamy consistency. Peppers In red and yellow they bring natural sweetness and a color duo. Red onion: He adds a delicate bite, slightly sweet when roasted.
• Extra virgin olive oil: A must to roast the vegetables and finish the salad! I used ours Greek olive extra virgin olive oil of the early harvest For this recipe.
• Kosher salt improves the other flavors while Just ground black pepper Adds a thin heat.
• Spice or Ras Al Hanout: I like to use one of these two mixtures of bold and aromatic Mediterranean spices to give this salad its depth. Spice it is more Middle Eastern while Ras El Hanout It has more than one North African profile.
• Smoked paprika It adds a thin smoky flavor that couples magnificently with roasted vegetables.
• Herbs and aromatic: Green onionsBoth whites and vegetables give this wheat salad a fresh and delicate onion flavor and a touch of color. Garlic: Just a little makes a lot of way to increase savory flavors, while Fresh parsley illuminate the dish.
• Lemon juice: A splash of citrus fruits at the end punctuates the sweetness of the vegetables and binds everything together.
• Feta Cheese (optional): The crumbled feta adds a creamy and salty contrast to sweet roasted vegetables.
• Toasted walnut pine (optional): Give the salad a delicious creaking. He brindle slightly in a dry pan for an extra flavor.

How to prepare barley salad

This Mediterranean barley salad is so simple to prepare, because even if you are using both the stove and the oven, the components cook simultaneously, so there is not much anticipation. Here is the complete recipe, start:

• Prepare: Preheat the oven to 425 ° F. Rinse 1 cup of pearl barley in a fine -mesh sieve to remove any surface starch.
• Cook the barley: In a saucepan, add the barley with 2 1/2 water cups. Bring to a boil, then reduce over low heat. Cover and cook until the barley is tender but still rubbery, about 30-45 minutes.
• Road the vegetables: While the barley cooks, place 2 courgettes with courgettes, 1 diced red chilli pepper, 1 cubic yellow pepper and 1 diced red onion on a ceremony pan. Sprinkle with extra virgin olive oil and season with Kosher salt, freshly ground black pepper, 1 1/2 teaspoons of Baharat or Ras Al Hanout and 1/2 teaspoon of smoked paprika. Lancia to cover and spread evenly. Roast for about 25 minutes or until the vegetables are tender and caramelized.
• Last and follow the omco: Once the barley is cooked, drain it through a sieve to remove excess water. Transfer the barley to a large bowl. Season with Kosher salt, freshly ground black pepper, the remaining 1/2 teaspoon of Baharat or Ras Al Hanout and the remaining 1/4 teaspoon of smoked paprika. Mix to combine.
• Combine everything: Add the roasted vegetables to the barley together with 2 finely chopped green onions (white and green parts), 1 chopped garlic clove and 1/3 of the chopped fresh parsley cup. Sprinkle with 2 tablespoons of fresh lemon juice and a generous payment of extra virgin olive oil. Throw well to combine.
• Finish and serve: If you wish, top with crumbled feta cheese and toasted pine nuts for extra consistency and flavor. Serve hot, at room temperature or refrigerated.

What is barley?

Barley is an ancient wheat that has been used in Mediterranean cuisine for years. Accuses savory recipes such as Persian chicken soup soup) and the classic mushroom mushroom soup and sweet stars such as a delicious Burbara pudding.

It is not as popular as quinoa or wild rice, but has many great health benefits. Barley offers a good range of vitamins, minerals and antioxidants. Since it is so rich in fiber, barley is an excellent ingredient to use if you are trying to add volume to a meal. You can cook barley alone and use it wherever you can otherwise use spelled, wheat berries or full rice.

In this recipe, pearly cooked barley amplifies roasted vegetables, transforming them into a gloriously rich and satisfactory dish adding a lot of volume and consistency.

Barley pearls and barley with hull

Use pearl barley To prepare this barley salad. Pearl barleyAlso called Pearl Barley, it is the most promptly available type in stores. It was mechanically polished or “pearly” to remove a little or all the external bran layer together with the hull, allowing it to cook faster barley on the hull. Technically, Pearl Barley has been slightly refined, however, it is still nourishing and rich in fiber, vitamins and minerals.

If you prefer to use barley with hull for this recipe, which has not been polished and still has its external bran layer, know that it requires longer cooking times. I would recommend you budget of another 30 minutes and you may also have to add additional water.

What to serve with barley salad

I often serve this cereal salad as a star plate with other vegetarian half such as Falafel or Baba Ganoush. It is also wonderful with one side of roasted carrot hummus with spicy Harissa

If you wish, add your favorite proteins like shirt chicken breasts or chicken with smoky grilled lemon. It would also be an abundant side for a simple burned salmon or baked salmon with garlic sauce.

Other pearl barley recipes

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