emilycat - would you please post the recipe for Roasted Barley Salad?

[Jasmine-Rose]

I hope you don't mind this request. I went looking for recipes for cold salads (for lunches at work) last evening and I saw a thread from about a year ago in which you listed many salads. A bunch of the recipes ended up being posted (bless you - that was a lot of typing!) but I couldn't find the one for the Roasted Barley Salad from The Occasional Vegetarian.

Would you mind posting it when you get a chance ~ no hurry! I try to make cold salads for lunches every weekend so this isn't for any particular occasion. I was trying to find salads that include barley and that's how I found yours.

Many thanks in advance

- E.

[Jasmine-Rose]

bump!

[emilycat]

Oops! I'm sorry I missed this yesterday! I have the book at home, so I'll either get it to you tonight or tomorrow at work.

[Jasmine-Rose]

Thanks, emilycat. No rush!

[kwormann]

Im bumping this up because Id love a true and true barley recipe

[emilycat]

Here it is! I noted in my book that there were too many onions in it for my taste -- I adore onions, but these are raw, and so were a bit too pungent for me. I'm also fairly certain I skipped the "relaxing" step.

From The Occasional Vegetarian by Karen Lee

Roasted Barley Salad
Use organic barley from the health food store; it's coarser and less processed than the barley sold in supermarkets. Roasting the barley before cooking brings out its rich, nutty flavor.

Dressing
1/2 t. salt
1/4 t. pepper
2 T. olive oil
2 T. rice vinegar

1 cup raw barley
2 cups vegetable stock or water
1 cup diced red oryellow bell pepper
1 cup thinly sliced unpeeled carrots
1/2 cup chopped red onion

1. To make the dressing, combine the salt, pepper, oil and vinegar. Whisk, or shake in a covered jar, until blended.

2. Wash the barley; drain for at least 10 minutes.
3. Place a wok or iron skillet over high heat for 1 minute.
4. Add the barley and turn the heat to low. Dry-roast the barley for 30 minutes, stirring the grains occasionally with a wooden spoon. The barley develops a rich, roasted aroma.
5. In a separate pot with a tight-fitting lid, bring the stock or waer to a boil. Add the roasted barley and stir. Cover and turn heat to low. Simmer until the stock is absorbed, 45 minutes to 1 hour. Remove from heat. Leaving the lid on the pot, allow the barley to relax for 30 minutes.
6. Place the barley in a bowl and add the red pepper, carrots, and onion. Stir the dressing and add it to the barley. Toss well. Serve at room temperature.

[Jasmine-Rose]

This looks tasty and will be a nice change from the salads I usually make. It was very nice of you to share it with us .

Many thanks!
- E.

[emilycat]

No problem!

[Anne]

Thanks Emily - this looks great. Have you tried other vegetables with this recipe? I think it might be a new way to use my zuchinni (substitute for the bell pepper) once it starts into high production mode.