Barley yummmmmm

How could I have forgotten about barley?! Having chef-extraordinaire, Elizabeth Germain, visiting for two weeks upped my game in the kitchen some. I learned that my burners don’t get quite hot enough (who knew?). That I wasn’t cooking my chicken thighs quite long enough (sorry, guys!). And that barley is terrific for cold weather eating.
wintersalad-barley-deemallonThis salad is an adaptation from an America’s Test Kitchen recipe. Their’s featured oat berries and feta cheese. I used barley and pomegranate seeds instead.  I think pine nuts would be good here, too. Here’s the recipe.

Two handfuls arugula
1 c. cooked barley
2 roasted peppers, skinned & chopped
14 oz. can of chic peas
seeds of 1/2 pomegranate
2 scallions, chopped

1 lemon, squeezed
splash of rice vinegar
about 3 Tbs. extra virgin olive oil
1-2 cloves garlic
dash cayenne
1/8 t paprika
1/8 – 1/4 t cumin
salad-barley-pomegranate seeds-deemallon
This salad is terrific the next day, which leads me to think the arugula should be added in by plate. Barley is not gluten free but may be less aggravating to some with sensitivities.

4 thoughts on “Barley yummmmmm

  1. saskia

    thanks for this one, I’m not allergic to gluten (at least I don’t think I am, I’ve never been tested) however I stopped eating grains this Spring and my gut feels so much better, the bowel cramps have decreased by 70% maybe more, so this works for me; I do occasionally eat spelt, quinoa and will try the barley, see if it disagrees with me or not.

    1. deemallon

      Ive never been tested either. But gluten gives me gas and makes me fat. Thats reason enough to knock it out. Even if it means joining the boring “no gluten” cluv!

    1. deemallon

      I agree! And i finally learned how to quickly deseed. The roll on the counter then slit skin and halve and tap out with wooden spoon method. So easy!


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