Three Cheers for Barley!

We are an equal opportunity household when it comes to grains…. we’ve been in remission from a serious overdose of potatoes and white rice for a couple of years now and are always on a mission to find delicious alternatives. 

Like Barley…. which has earned me more than a few raised eyebrows around here and comments like… don’t cattle eat barley? Isn’t barley just for soup and beer? You’re making what with barley?

Let’s start with the obvious question, what IS barley?

Its a cereal grain, which is a little bit chewy and looks a bit like wheat berries. Barely has a consistency like pasta when its cooked and I encourage you to think of it like pasta when formulating new ways to use it….. Yes, its good for soup and beer and cattle can eat it too… but there is no reason to think that barley isn’t versatile, quick to make and delicious (and meant for human consumption, lol).

I’m taking barley outside of the pot to bring you another summer salad, and one of my favourites, because this salad is a complete meal… in one bowl!?! (ONE BOWL PEOPLE…. what will you do with yourselves if you aren’t slaving over a mountain of dishes?)

And because you might have to trick people into trying it, after they rant and rave at your culinary genius, mention that barley is healthy and full of flavour and fibre and all that good stuff… and btw, does this look like cattle food to you?

Barley Salad with Feta and Shrimp

1 cup pearl barley

1 1/2 cups of water

In a medium saucepan, bring the water and barley to a boil on high heat, then reduce to low-medium heat and cook covered for about 20 minutes, until the water is absorbed and the barley is soft. Remove from heat.

While the barley is cooking, chop the following vegetables and mix them in a large bowl;

1 pint cherry or grape tomatoes, sliced lengthwise

1 small green pepper, seeded and chopped

1 small yellow pepper, seeded and chopped

1/4 red onion, thinly sliced

a smidge of salt and pepper

To this mixture, add;

1/4 cup canned black olives, drained

1/2 cup feta cheese, crumbled

2 tsps of dried oregano

the cooked barley

Dress with the juice and zest of two lemons and 1/4 cup of light olive oil. Allow to consolidate the in the fridge for at least and hour. Bring up to room temperature and mix in about 20 cooked shrimp just prior to serving.

Yum!

HH