Barley Makes Everything Better

Curried Barley SaladI’ve been on a big time barley kick recently. After a holiday season full of gluttonous eating, I was definitely in need of some detox. So, I decided to finally put the bag of barley that’s been sitting in my kitchen cabinet to use. I guess it had been awhile because I forgot how great barley is. It has a really satisfying crunch and a delicious nutty flavor. Over the last few weeks I’ve made soup, salad, and risotto with it. My favorite so far has been a barley salad inspired by a curried chickpea salad that’s a favorite of PA Jessie.  It’s definitely become a new staple in my repertoire. It makes a great light dinner with plenty of leftovers for lunch.

Curried Barley Salad
1 cup uncooked barley (cooked 3 ½ cups)
1 pint cherry tomatoes, halved
1 can chickpeas
½ cup chopped cilantro
1 red onion finely chopped
3 lemons juiced
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon curry powder
salt and pepper

  1. Cook the barley — simmer 1 cup of uncooked barely in 3 cups of water for about 1 ½ hours or until the barley is cooked. When done let it cool to room temperature.
  2. While the barley cooks, prepare the rest of the ingredients — chop the tomatoes, onions, and cilantro, and mix together the lemon juice and olive oil.
  3. Once the barley has cooled mix all of the ingredients together, including the cumin and curry powder. Add salt and pepper to taste.