Barley Salad with Roasted Vegetables
By Suzy Karadsheh
Category
Salad
Cuisine
Mediterranean
Servings
6
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 Minutes
A colorful grain salad, this easy combination of roasted vegetables and cooked barley with fresh herbs, spices, lemon and extra virgin olive oil makes a delicious barley salad or side dish.
Ingredients
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1 cup pearled barley
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2 1/2 cups water
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2 zucchini, diced
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 medium red onion, diced
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Extra virgin olive oil
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Kosher salt
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Freshly ground black pepper
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2 teaspoons baharat or ras el hanout, divided
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3/4 teaspoon smoked paprika, divided
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2 green onions, finely chopped
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1 garlic clove, minced
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1/3 cup chopped fresh parsley
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2 tablespoons fresh lemon juice
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Feta cheese (optional)
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Toasted pine nuts (optional)
Directions
Get ready. Preheat oven to 425°F. Rinse the barley in a fine mesh sieve to remove any surface starch.
Cook barley. Transfer barley to a saucepan and add water. Bring to a boil, then lower heat to a simmer. Cover and cook until the barley is cooked through (should be tender but maintains some chew), anywhere from 30 to 45 minutes.
Roast vegetables. While barley is cooking, place zucchini, bell peppers, and onion on a large rimmed baking sheet. Drizzle with extra virgin olive oil. Season with salt, pepper, 1 1/2 teaspoons baharat or ras el hanout, and 1/2 teaspoon smoked paprika. Toss to coat. Spread evenly in one layer on the baking sheet. Roast until softened and beginning to caramelize, about for 25 minutes.
Drain and season barley. When barley is ready, drain it through a fine mesh sieve to remove any excess water. Transfer cooked barley to a large mixing bowl. Season it with salt, pepper, and remaining 1/2 teaspoon baharat or ras el hanout and 1/4 teaspoon smoked paprika. Toss to combine.
Combine the barley and vegetables. Once the vegetables are ready, add them to the bowl with the barley. Add green onions, garlic, and parsley. Dress with lemon juice and a good drizzle of extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts. Serve warm, at room temperature, or chilled.
Recipe Note
- To Make Ahead: If you don’t plan to serve this barley dish the same day you cook it, it’s best to wait and dress it with the lemon juice and olive oil until a few minutes before you are ready to serve it. Also hold off on adding the feta and pine nuts. It will keep well in the fridge for 3 to 4 days in an airtight container.
Nutrition
Calories 154, Fat 0.9 grams, Monounsaturated Fat 100 milligrams, Fiber 7.2 grams, Vitam C 82.1 milligrams, Carbs 33.5 grams, Saturated Fat 0.2 grams, Sodium 18.3 milligrams, Sugar 3.8 grams, Calcium 40.1 milligrams, Protein 5.1 grams, Polyunsaturated Fat 300 milligrams, Potassium 416.9 milligrams, Vitamin A 31.1 milligrams, Iron 1.6 milligrams