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warm barley salad

warm barley saladBarley is one of those staple grains that sit in my pantry for the longest time and then, without rhyme or reason, I go on a barley binge!  I usually throw barley in soups or stews but recent years have seen me use it as a substitute for rice, mixed in with roasted vegetables and tossed in warm or cold salads.  Rich in many nutrients, barley is a staple everyone should have in their cupboard.

When planning a meal, I try to use what’s in my refrigerator.  When you’re a family of two, sometimes that can be an issue.  Most food packaging cater to families of 4 or more which leaves me finding creative ways to make sure little is wasted and that we don’t eat the same thing for the next few days.  The other day I bought the smallest container of mascarpone for a dish I was making and only needed 1/4 cup.  How and what to do with the remaining?  Half a red bell pepper in the fridge needed attention as did an opened jar of marinated artichoke hearts; suffice to say a new, easy-to-make, dish was born.

Serves 2 to 4

1 cup pearl barley, rinsed and drained (will yield 3 cups when cooked)
1/2 red bell pepper, chopped
1 clove of garlic, minced
handful fresh parsley, chopped
1/2 cup marinated artichoke hearts, drained and chopped
6 to 8 asparagus spears, cooked and chopped
1/2 cup mascarpone

Cook barley according to packet instructions. Fluff with a fork and transfer to a large bowl. Stir in mascarpone then combine with remaining ingredients. Season according to taste and add more mascarpone if needed. The idea is to coat the barley and to keep it moist.

The Culinary Chase’s Note:  If the desired chewiness for barley is reached before cooking time is up and there’s still liquid in the pot, drain.  Otherwise, if there’s a little in the pot, remove from heat, cover, and let sit for 10 minutes until liquid is absorbed.  Enjoy!

warm barley salad
 
Barley is one of those staple grains that sit in my pantry for the longest time and then, without rhyme or reason, I go on a barley binge! I usually throw barley in soups or stews but recent years have seen me use it as a substitute for rice, mixed in with roasted vegetables and tossed in warm or cold salads. Rich in many nutrients, barley is a staple everyone should have in their cupboard.
Author:
Recipe type: salad
Serves: 2 to 4

Ingredients
  • 1 cup pearl barley, rinsed and drained (will yield 3 cups when cooked)
  • ½ red bell pepper, chopped
  • 1 clove of garlic, minced
  • handful fresh parsley, chopped
  • ½ cup marinated artichoke hearts, drained and chopped
  • 6 to 8 asparagus spears, cooked and chopped
  • ½ cup mascarpone

Instructions
  1. Cook barley according to packet instructions.
  2. Fluff with a fork and transfer to a large bowl. Stir in mascarpone then combine with remaining ingredients. Season according to taste and add more mascarpone if needed. The idea is to coat the barley and to keep it moist.

Notes
The Culinary Chase’s Note: If the desired chewiness for barley is reached before cooking time is up and there’s still liquid in the pot, drain. Otherwise, if there’s a little in the pot, remove from heat, cover, and let sit for 10 minutes until liquid is absorbed. Enjoy!

 

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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