Barley Waldorf salad
Barley is an incredibly versatile ingredient to have in your pantry. It has a nutty flavour, chewy texture and is packed full of vitamins, minerals and antioxidants. The two main types of barley you’ll find in stores differ by the way they are processed. Pearl barley is the kind you’ll probably see most often. It is processed, or ‘polished’, to remove the outer bran layer and husk; as a result, it is light in colour with a matte finish. Hulled barley, on the other hand, is minimally processed; only the inedible outer shell is removed. Because of this, hulled barley takes much longer to cook compared to pearl barley. Although pearl barley isn’t considered a whole-grain due to the way it is processed, both are healthy substitutes for dishes containing other grains like brown rice or quinoa.
PREP TIME 15 min |COOK TIME 30 min| SERVES 4
INGREDIENTS
- 1 ½ cups pearl barley
- 4 ½ cups water
- 1 tsp salt
- 1 tbsp olive oil
- ⅓ cup buttermilk
- 1 garlic clove, minced
- ¼ cup double cream yoghurt
- 1 tbsp chopped dill, plus extra to serve
- 1 tbsp lemon juice
- 1 batch Basic Pearl Barley
- 1 red-skinned apple, thinly sliced
- ⅓ cup roasted walnuts
- 2 celery stalks, sliced, leaves reserved
- 200g Brussels sprouts, shaved
METHOD
RINSE barley in a sieve under cold running water.
PLACE barley, water and salt in a pot and bring to a boil over medium heat. Reduce heat to a simmer and cook for 25 minutes or until barley is tender. Drain.
STIR through olive oil and season.
WHISK together buttermilk, garlic, yoghurt, dill and lemon juice together in a small bowl.
COMBINE the cooked barley with apple, walnuts, celery and leaves and brussels sprouts.
DRIZZLE with dressing and garnish with extra dill sprigs to serve.
<Box> Roast your own walnuts on a tray in a 180ºC oven for 5-10 minutes or until they smell toasty. Roughly rub off and discard any loose skins from the nuts as these can be quite bitter If using in a salad, cool barley under cold running water and drain well.
Barely wardof salad
Ingredients
- 1 ½ cups pearl barley
- 4 ½ cups water
- 1 tsp salt
- 1 tbsp olive oil
- ⅓ cup buttermilk
- 1 garlic clove, minced
- ¼ cup double cream yoghurt
- 1 tbsp chopped dill, plus extra to serve
- 1 tbsp lemon juice
- 1 batch Basic Pearl Barley
- 1 red-skinned apple, thinly sliced
- ⅓ cup roasted walnuts
- 2 celery stalks, sliced, leaves reserved
- 200g Brussels sprouts, shaved
Instructions
Rinse barley in a sieve under cold running water.
Place barley, water and salt in a pot and bring to a boil over medium heat. Reduce heat to a simmer and cook for 25 minutes or until barley is tender. Drain.
Stir through olive oil and season.
Whisk together buttermilk, garlic, yoghurt, dill and lemon juice together in a small bowl.
Combine the cooked barley with apple, walnuts, celery and leaves and brussels sprouts.
Drizzle with dressing and garnish with extra dill sprigs to serve.
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https://www.foodandhome.co.za/on-shelf/pancakes-with-peanut-bar-one-sauce
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.