Roasted Barley Salad with Bacon and Vegetables

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We thought it was yummy. Lots of super flavor .....i did cook the veggies all in the bacon grease even though it against my usual heathy eating habits. I also didn't have any apple cider vinegar left so i used balsamic and it was perfect. My son said he could have eaten the entire potful.

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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.

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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.

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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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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.

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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.

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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.

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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.

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super easy

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What a great meal! I don't use the bacon and saute the mushrooms a little, It is an excellent side dish!