Roasted Barley Salad with Bacon and Vegetables

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
2 cups
Level:
Intermediate

Ingredients
  • 1 3/4 cups pearl barley (3/4 pound)
  • 5 cups chicken stock or canned low-salt chicken broth
  • 5 cups water
  • l bay leaf
  • Salt
  • 6 slices bacon, cut into 1/2-inch pieces
  • 2 cloves garlic, sliced thin
  • 1 carrot, cut into 1/2-inch rounds
  • 1 tablespoon minced thyme leaves
  • 1 zucchini, cut 1/2-inch rounds
  • 4 tablespoon apple cider vinegar
  • 1/4 cup olive oil
  • 1/2 pound button mushroom, sliced 1/4-inch thick
  • 1 bunch Italian parsley, minced (about 3/4 cup)
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.


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    Recipe courtesy of Food Network Kitchen