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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By klou43
San Diego, CA
on March 23, 2013
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Was delicious! I am new to cooking, and was wary of the "intermediate" level of this dish. But was very pleased with the result. I did plate this on a bed of fresh baby spinach, which was a great pairing to the heartiness of the barley. I replaced the apple cider vinegar with balsamic, was so glad I read reviews first, to let the roasted barley cool before putting it in the boiling water and stock. Perhaps would add cherry tomatoes next time.
By lagene_12043888
Pullman, 87
on August 05, 2009
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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.
By maritere270
Eagle Pass, TX
on April 07, 2009
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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.
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