Roasted Barley Salad With Bacon And Vegetables Recipe

Name: Roasted Barley Salad With Bacon And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups pearl barley (3/4 pound); 5 cups chicken stock or canned low-salt chicken broth; 5 cups water; l bay leaf; Salt; 6 slices bacon, cut into 1/2-inch pieces; 2 cloves garlic, sliced thin; 1 carrot, cut into 1/2-inch rounds; 1 tablespoon minced thyme leaves; 1 zucchini, cut 1/2-inch rounds; 4 tablespoon apple cider vinegar; 1/4 cup olive oil; 1/2 pound button mushroom, sliced 1/4-inch thick; 1 bunch Italian parsley, minced (about 3/4 cup)

Servings: persons

1 3/4 cups pearl barley (3/4 pound)
5 cups chicken stock or canned low-salt chicken broth
5 cups water
l bay leaf
Salt
6 slices bacon, cut into 1/2-inch pieces
2 cloves garlic, sliced thin
1 carrot, cut into 1/2-inch rounds
1 tablespoon minced thyme leaves
1 zucchini, cut 1/2-inch rounds
4 tablespoon apple cider vinegar
1/4 cup olive oil
1/2 pound button mushroom, sliced 1/4-inch thick
1 bunch Italian parsley, minced (about 3/4 cup)

1
Put barley in a saute pan over medium heat and toast until medium brown. In a pot, bring the stock and water to a boil with the bay leaf and salt. Add toasted barley and cook until tender about 20 minutes. Drain and spread out on cookie sheet to cool.
2
Cook bacon in nonstick skillet until crisp. Remove and add the garlic to the same skillet. When it begins to turn light brown, add the carrots and thyme. Saute for 1 minute, then add the zucchini and continue to saute for another 30 seconds. Take off the heat and add vinegar and olive oil, and season. Set aside and let cool.
3
Toss the barley with the sliced mushrooms, bacon, carrot mixture and parsley. Season well with salt and pepper and serve.

916

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3/4 cups pearl barley (3/4 pound), 5 cups chicken stock or canned low-salt chicken broth, 5 cups water, l bay leaf, and more.

Yes, Roasted Barley Salad With Bacon And Vegetables falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Barley Salad With Bacon And Vegetables

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