We often overlook alternative grains as making up the base of a meal, and barley is so tasty. It takes about an hour to cook it through, unless you prefer the quick-cooking variety. I always try to buy the long cooking sort, but that is just the way I roll. Barley has a nice chewiness to it, giving something to sink your teeth into. For me, that makes it "feel" like I am getting more out of the meal, somehow.
 |
| Barley Salad with Corn & Mango |
To Roast, or Not to Roast?
I like adding in roasted red and green bell peppers to the mix, but if it's just too hot to deal with roasting the peppers and peeling them, simply use a jar or two of roasted red peppers, drained and chopped, and then a little can or two of chopped green chilies.And then the corn. I admit, roasted ears of fresh corn are amazingly good. If you have the grill going anyway, roasting the corn is great. But if it is too hot and getting the grill going, or even standing near it feels like some level of hell's fire, then just use a can or corn, well drained.
 |
| Barley Salad with Corn & Mango |
Fresh Fruit?
I love mango, so I use mango in this salad. You could substitute things like papaya, peach, apricot, or even strawberries, if the salad will be eaten in short order. Strawberries won't look so good if the salad is leftover, and this does make a lot of barley salad.So, What's Left?
All that is really left are the seasonings that make all these flavors come together in such a pleasing way. Lime juice, cumin, black pepper, olive oil. Scallions for a nice oniony crunch. Just a bit of cider vinegar to add piquancy.And then, while this is an amazing side dish at any time of year, if you add in some store-bought rotisserie chicken, you've got a meal with minimal fuss. Rotisserie chickens are widely available at the grocery these days, and they make a quick and easy recipe addition. Simply remove all the skin and bones and add in the chicken - in large chunks or chopped. This is so good - you just have to try it!
Barley Salad with Corn & Mango
 |
| Barley Salad with Corn & Mango |
Serves about 8
1 cup pearl barley
8 cups water
2 teaspoons salt
1 red bell pepper
1 green bell pepper (or use a Poblano)
2 ears corn, husked
6 to 8 scallions, chopped
1 large mango, peeled, diced
2 to 4 tablespoons chopped cilantro, to taste
¾ teaspoon ground cumin
¼ cup fresh lime juice
1 tablespoon apple cider vinegar
Fresh cracked pepper, to taste
1 tablespoon olive oil
Rotisserie Chicken, optional
Bring the water to a boil, add in the salt and cook the barley according to package directions, till al dente. Drain the barley and place into a large bowl.
Roast the peppers until blackened. Place them into a zip-top bag and seal; steam for a few minutes until cool enough to handle. Peel the skins, discard the seeds and stem. Chop the peppers and add to the barley. Alternately, use a jar or two of roasted red bell peppers, drained and chopped, and a small can or two of chopped green chilies.
Roast the corn over a hot grill until quite a few kernels are nicely browned. Slice the kernels from the cob and add to the barley. Alternately, drain a can of whole kernel corn and add to the barley.
Add in the scallions, mango and cilantro. In a small bowl, whisk together the cumin, lime juice and apple cider vinegar, then whisk in the oil. Pour over the salad and toss well to combine. Let the salad stand for at least a half hour before serving.
If using the chicken, remove skin and bones and discard. Chop the meat as desired and add to the salad, mixing well to combine.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
1 cup pearl barley
8 cups water
2 teaspoons salt
1 red bell pepper
1 green bell pepper (or use a Poblano)
2 ears corn, husked
6 to 8 scallions, chopped
1 large mango, peeled, diced
2 to 4 tablespoons chopped cilantro, to taste
¾ teaspoon ground cumin
¼ cup fresh lime juice
1 tablespoon apple cider vinegar
Fresh cracked pepper, to taste
1 tablespoon olive oil
Rotisserie Chicken, optional
Bring the water to a boil, add in the salt and cook the barley according to package directions, till al dente. Drain the barley and place into a large bowl.
Roast the peppers until blackened. Place them into a zip-top bag and seal; steam for a few minutes until cool enough to handle. Peel the skins, discard the seeds and stem. Chop the peppers and add to the barley. Alternately, use a jar or two of roasted red bell peppers, drained and chopped, and a small can or two of chopped green chilies.
Roast the corn over a hot grill until quite a few kernels are nicely browned. Slice the kernels from the cob and add to the barley. Alternately, drain a can of whole kernel corn and add to the barley.
Add in the scallions, mango and cilantro. In a small bowl, whisk together the cumin, lime juice and apple cider vinegar, then whisk in the oil. Pour over the salad and toss well to combine. Let the salad stand for at least a half hour before serving.
If using the chicken, remove skin and bones and discard. Chop the meat as desired and add to the salad, mixing well to combine.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
No comments:
Post a Comment