Vegetable Barley Salad
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Vegetable Barley Salad Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4-6 servings
Ingredients
  • 1 cup barley
  • 2 tablespoons vegetable oil
  • 1 medium sweet onion, peeled and chopped
  • 2 large garlic cloves, peeled and minced
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cups low-sodium chicken or vegetable stock
  • 1 cup cooked edamame or fresh English peas
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • Sturdy salad greens
  • Shaved Parmesan for garnish
  • ΒΌ cup toasted pine nuts
Instructions
  1. Place a large skillet (that has a lid) over medium heat and add the barley. Toast just until it begins to brown, stirring quickly. This will take no more than one minute. Transfer the barley to a shallow bowl.
  2. Add the oil to the skillet. When hot, add the onions, garlic, carrots and celery. Cook for 4 minutes, stirring occasionally. Add the barley and cook 4 minutes longer. Add the stock, stir and cover. Reduce the heat to simmer, and after 20 minutes, stir in the edamame or peas, soy sauce and sesame oil. Cook 7 minutes longer. Remove from the heat and allow to cool for 10 minutes.
  3. Serve over sturdy salad greens and garnish with shaved Parmesan and pine nuts.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/lettuce-eat-salad/