Barley and Grilled Vegetable Salad
- Number of Servings: 8
Ingredients
1c pearled barley 2 zucchini, sliced diagonally 1/3 inch thick 1/2 pound shiitake mushrooms, stemmed 1/2 pound thick asparagus, peeled 1 red onion, sliced 1/3 inch thick 1/4 cup extra-virgin olive oil, plus more for brushing Salt and freshly ground black pepper 1/2 cup walnuts 1/2 small shallot, very finely chopped 1 teaspoon thyme leaves 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon finely grated lemon zest
In a large saucepan of salted boiling water, cook the barley over moderate heat until slightly tender, about 30 minutes. Drain and quickly rinse the barley under running water to cool it slightly. Shake off all the water and transfer the barley to a large bowl.
Meanwhile, prepare the grilled vegetables. Light a grill. Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper. Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled vegetables to a serving platter.
Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until fragrant. Let cool completely.
Transfer the toasted walnuts to a food processor. Add the shallot, thyme, lemon juice, lemon zest and the 1/4 cup of olive oil and pulse until the nuts are coarsely chopped. Season the dressing with salt and pepper.
Mix vegetables and barley and top with the dressing. Serve warm.
Serving Size: makes 8 side dish servings or 4 main course servings
Number of Servings: 8
Recipe submitted by SparkPeople user EJSELHORST.
Meanwhile, prepare the grilled vegetables. Light a grill. Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper. Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled vegetables to a serving platter.
Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until fragrant. Let cool completely.
Transfer the toasted walnuts to a food processor. Add the shallot, thyme, lemon juice, lemon zest and the 1/4 cup of olive oil and pulse until the nuts are coarsely chopped. Season the dressing with salt and pepper.
Mix vegetables and barley and top with the dressing. Serve warm.
Serving Size: makes 8 side dish servings or 4 main course servings
Number of Servings: 8
Recipe submitted by SparkPeople user EJSELHORST.
Nutritional Info Amount Per Serving
- Calories: 218.9
- Total Fat: 12.4 g
- Cholesterol: 0.0 mg
- Sodium: 3.8 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 5.5 g
- Protein: 4.6 g
Member Reviews
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SOAPSANDROPES
Looks tasty, I wonder if I could use millet instead of barley - 4/10/13
Reply from EJSELHORST (4/12/13)
Why did you rate it a 0 then? It was very tasty, BTW! I would think you could use millet or wheat berries, too!