Total:
50 min
Active:
20 min
Yield:
2 cups
Level:
Intermediate

Ingredients

Directions

Put barley in a saute pan over medium heat and toast until medium brown. In a pot, bring the stock and water to a boil with the bay leaf and salt. Add toasted barley and cook until tender about20 minutes. Drain and spread out on cookie sheet to cool.

Cook bacon in nonstick skillet until crisp. Remove and add the garlic to the same skillet. When it begins to turn light brown, add the carrots and thyme. Saute for 1 minute, then add the zucchini and continue to saute for another 30 seconds. Take off the heat and add vinegar and olive oil, and season. Set aside and let cool.

Toss the barley with the sliced mushrooms, bacon, carrot mixture and parsley. Season well with salt and pepper and serve.

IDEAS YOU'LL LOVE

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Roasted Beet and Goat Cheese Salad

Recipe courtesy of Ree Drummond

Balsamic Roasted Beef

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking