Salad with Pearl Barley – Here’s How

Pearl barley is mostly peeled barley grains. They are good for making various dishes and salads. We explain what makes pearl barley special in a salad and present two delicious recipes.

What makes pearl barley in a salad so special?

Pearl barley is easy to prepare, goes well with many other foods, and is healthy, making it a good choice for salads and other dishes.

  • To prepare pearl barley in a salad, it is always rinsed thoroughly with water to remove excess starch and then boiled in vegetable broth or water until the liquid is absorbed.
  • Pearl barley is good for nutrition as it is very healthy. They contain important nutrients such as selenium, magnesium, and copper. The many minerals support the metabolism and the nervous system.
  • Pearl barley is also suitable for the diet due to its high fiber content. They add bulk to the diet without increasing the calorie count, keeping you full for longer.
  • A distinction is made between classic pearl barley, and pearl barley, which cooks faster but also contains fewer nutrients, barley flakes, and barley grains.

Salad recipes with pearl barley

Pearl barley can be used in a variety of salad recipes.

  • For a barley salad with pomegranate, you will need 150 grams of barley, a liter of vegetable stock, a pomegranate, 20 grams of parsley, 30 grams of pistachio nuts, a tablespoon of lemon juice, two tablespoons of olive oil, salt, and pepper.
  • First, the pearl barley should be cooked in the vegetable broth for about 20 minutes and then drained in a colander. Then the pomegranate is cut in half and the seeds are removed. Now chop the parsley and the pistachio nuts.
  • The pearl barley is now mixed with parsley, pistachio and pomegranate seeds, and lemon juice and seasoned with salt and pepper.
  • For a fruity and spicy barley salad, you need 300 grams of barley, one onion, 100 grams of olives, two tablespoons of capers, two blood oranges, and three tablespoons of white wine vinegar, six tablespoons of olive oil, and salt and pepper.
  • First, the pearl barley should be boiled with 750 milliliters of water and simmered over low heat for 25 minutes, and then drained.
  • Peel and dice the onions and cut the flesh of the olives from the pits. Then fillet the oranges and catch the remaining juice. The dressing is now made from orange juice, vinegar, oil, salt, and pepper.
  • The pearl barley can now be mixed and served with onions, olives, capers, oranges, and the dressing.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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