Roasted Barley Salad with Bacon and Vegetables

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Brown Baggin' It

Rated: 4 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
30 min
Level:
Intermediate
Yield:
2 cups

Times:

Prep: 20 min
Inactive Prep: --
Cook: 30 min
Total:: 50 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Pork Roast with Bacon, Mushroom Gravy and Southern-Style Smothered Green Beans

Similar Recipes

Recipes Like This

All About…

Comments & Reviews

recipe Roasted Barley Salad with Bacon and Vegetables
L. Pullman, WA 08-05-2009
Flag

WARNING -- volcano-like eruption possible
Rated: 5 stars out of 5

I loved this salad. Though, I do wish I had read the reviews before taking it on. Maybe then I would not have had Mount St.... Helens on my stove top...... I doubled the recipe for a large party we had planned. I toasted the barley and had the water/broth boiling. I poured about 1/2 of the barley in the water pot and all heck broke loose! Wow! I had a MAJOR eruption! A salad that should have only taken an hour to make, took about 3 hours. I had to wait for the stove to cool down so I could sop up the mess from under all 4 burners. Other than the explosion, I thought it was wonderful. I did replace the zucchini with celery instead. I also added chopped sweet onion and one bunch of green onions. The salad was a hit, there were very few leftovers.Read more
recipe Roasted Barley Salad with Bacon and Vegetables
Maritere Eagle Pass, TX 04-07-2009
Flag

Delicious
Rated: 5 stars out of 5

Is the first time i tried barley like a salad and it turned out excellent, the flavor is perfect, the mix and the colors and... the smell absolutely delicious and healthy. My family loved it.Read more
recipe Roasted Barley Salad with Bacon and Vegetables
Mary Asheboro, NC 03-27-2009
Flag

Our first try with barley salad
Rated: 4 stars out of 5

This was my first time to make a barley salad...only used barley in soup before. I also almost had an explosion when adding... it to the water/broth. My husband and both liked it. He preferred it warm. We used anaheim peppers instead of zucchini. I would use it for a picnic or covered dish for folks who can eat something a little unusual.Read more
recipe Roasted Barley Salad with Bacon and Vegetables
Barbara Southaven, MS 03-19-2009
Flag

A hit with my family!
Rated: 4 stars out of 5

I made this for by brother and his wife (who is very finicky about food). They both liked it a lot. My sister-in-law... thought that it could have used some chili peppers - like a mild Jalepeno or an Anaheim pepper. Next time I might add that for extra flavor. I do need to warn people - let the barley cool for a few minutes after roasting it, before adding it to the boiling chicken broth or stock. I was using a large dutch oven that was less than half full with the liquid - but when I added the hot barley - I almost had an explosion - it boiled over so fast.Read more
recipe Roasted Barley Salad with Bacon and Vegetables
Gail New York, NY 03-19-2009
Flag

recipes not always accurate to his show
Rated: 4 stars out of 5

I have to disagree with the previous review, because the zucchini that Michael roasted was for the frittata. The zucchini for... the barley salad was used just as stated here. But having said that, there are other discrepancies in this recipe and also the roasted tomato soup from the same show. Some are minor, but some are puzzling, so I wish that there was a little more careful review or editing before his recipes are posted here.Read more
recipe Roasted Barley Salad with Bacon and Vegetables
barbara pensacola, FL 03-19-2009
Flag

ROAST THE ZUCHINNI just as Michael did on the show!
Rated: 5 stars out of 5

On the actual show, Michael roasted the zuchinni with a little olive oil, salt, and pepper, then sliced them in half moon... shapes, then added them to the barley with the rest of the sauted veggies with the bacon. The recipe on this website does not accuractly mention this step which dramatically alters the taste.Read more