Our Barley and Roasted Vegetable Salad recipe makes a delicious and unique side dish or meatless main dish. Cooking the barley in broth gives it extra flavor. The bell pepper, onion and fennel all roast together making this easy to prepare. Garam masala, lemon and parsley give this salad a distinctly Indian flair.
cost per recipe: $7.15
The price is determined by the national average.
cups Swanson® Crafted Roasted Chicken Broth
cup uncooked medium pearl barley
medium red bell pepper, cut into 1/2-inch pieces (about 1 cup)
medium sweet onion, cut into 1/2-inch pieces (about 1 cup)
small fennel bulb (about 5 ounces), trimmed and cut into 1/2-inch pieces (about 1 cup)
cup olive oil
tablespoons lemon juice
tablespoon grated lemon zest
teaspoon garam masala
medium apple, coarsely chopped (about 1 cup) (we used Fuji, but any sweet, crisp apple will work)
tablespoons chopped fresh parsley
cup crumbled feta cheese (optional)
Heat the broth in a 4- quart saucepan over medium-high heat to a boil. Stir in the barley. Reduce the heat to medium-low and cook for 45 minutes or until the barley is tender. Remove the barley to a large bowl and let cool to room temperature.
While the barley is cooking, heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Place the pepper, onion and fennel on the baking sheet. Add 2 tablespoons olive oil and toss to coat. Season as desired.
Roast the vegetables for 30 minutes or until tender and lightly browned. Remove the baking sheet from the oven and let the vegetables cool to room temperature. Add the vegetables to the cooked barley.
Beat the remaining about 3 tablepoons olive oil, lemon juice and zest in a medium bowl with a fork or whisk. Stir in the garam masala and apple. Add the lemon mixture to the vegetables and barley and toss to coat. Add the parsley and the cheese, if desired. Season to taste and serve.