Save Recipe Print
Total:
50 min
Prep:
20 min
Cook:
30 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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Roasted Beet Salad

Recipe courtesy of Trisha Yearwood

Rich Beef Barley Soup

Recipe courtesy of Ina Garten

Roasted Beet and Goat Cheese Salad

Recipe courtesy of Ree Drummond

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing

Recipe courtesy of Katie Lee

Roasted Asparagus

Recipe courtesy of Ina Garten

Roasted Carrots

Recipe courtesy of Ina Garten

Roasted Beets

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories