I‘ve been struggling lately to find what I consider “blog-worthy” recipes. Over the last week or so, I’ve planned three or four dishes I was sure were destined for the pages of Fit Foodista when I began cooking. Sadly, the shrimp korma was bland, the asparagus salad never materialized out of sheer laziness, and the others were so dull I can’t even remember what they were.
This recipe is different. It’s loaded with fiber and vitamins, light enough for a side dish – but filling enough for a main if you added edamame. The original recipe from the Food Network calls for using pearl barley. I used quick-cooking barley, which is still good for you but takes a fraction of the time to do it’s thing - dropping the recipe prep time down from over an hour to about 20 minutes.
Perfect for a summer barbecue since it doesn’t have to be refrigerated, and full of fun flavors and textures, I hope you decide to give this one a try :)
- 2 cups low sodium chicken or vegetable broth
- 1 cup quick barley
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 cup chopped dried apricots
- 1/2 cup sliced almonds, toasted
- 1/2 cup chopped flat-leaf parsley
- 1/2 teaspoon ground cinnamon
- 1 scallion (white and green parts), thinly sliced
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons honey
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- Bring broth to a boil in a medium saucepan.
- Add the barley, oil, and salt.
- Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 10 minutes.
- Remove from the heat and let stand, covered, for 5 minutes more.
- Meanwhile make the dressing: Whisk the lemon juice, honey, salt, and pepper in a small bowl.
- Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Drain excess liquid from barley, if needed.
- Transfer to a bowl and toss with the remaining salad ingredients and dressing.
- Serve warm or at room temperature.
- * Add almonds just before serving if you like them crunchy.