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Most people associate barley with the grain in their winter soups or on Shabbos in their cholent. But I’d also like to introduce you to barley and all its delicious glory right now, in the summer as a salad. This dish is definitely something different to put on the table as you entertain during those long sun-filled Shabbos afternoons.
1 teaspoon olive oil
1 cup Glicks Pearl Barley
3 cups water
1 teaspoon salt
1/4 cup Gefen Dried Cranberries
1/2 small red onion, diced
1 cup spinach leaves, chopped
2 tablespoons goat cheese, pinched in small pieces
2 tablespoons olive oil
2 tablespoons Tuscanini Balsamic Vinegar
1–2 cloves garlic, crushed or 1-2 cubes Gefen Frozen Garlic
Toast the barley. Heat oil in a saucepan over low heat. Add barley and toast for five minutes, mixing so barley is toasted evenly. Add water and salt. Raise heat and bring to a boil. Reduce heat and let simmer for 45 minutes, until barley is cooked through. Pour into colander and rinse.
Prepare the dressing. Whisk together olive oil, balsamic vinegar, and garlic. Toss with barley in a medium bowl. Let marinate for a few hours or, preferably, overnight.
Add dried cranberries, red onion, spinach, and goat cheese before serving. Serve either warm or at room temperature.
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