You can use most types of barley for this veggie-loaded grain salad--hulled, pearled (which will cook the quickest) or hull-less. Serve this salad as a side for grilled chicken, topped with grilled shrimp or as an impressive potluck dish.

Nora Singley
Source: EatingWell Magazine, May/June 2018


Recipe Summary

55 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Combine water and barley in a heavy medium saucepan. Bring to a boil. Reduce heat, cover and simmer until tender and most of the liquid has been absorbed, 40 to 50 minutes. Drain, if necessary, and transfer to a large bowl.

  • Meanwhile, position rack in upper third of oven; preheat broiler to high.

  • Broil peppers on a baking sheet, turning occasionally, until blackened and blistered, 8 to 12 minutes total. Transfer to a large bowl, cover with plastic wrap and let steam for 10 minutes. Remove and discard skins, cores and seeds. Transfer the peppers to a food processor. Add 7 tablespoons oil, almonds, vinegar, honey, garlic, salt, paprika and pepper; process until pureed.

  • Place bok choy on the baking sheet, cut-side up. Brush with the remaining 1 tablespoon oil. Broil until starting to brown in spots, 5 to 8 minutes. Add to the barley, along with peas, onion, mint and the romesco sauce; stir to combine. Arrange on a platter and serve topped with radishes.


To make ahead: Refrigerate romesco (Step 3) for up to 1 day.

Nutrition Facts

256 calories; protein 5.3g 11% DV; carbohydrates 22.2g 7% DV; dietary fiber 6.4g 26% DV; sugars 5.4g; fat 17g 26% DV; saturated fat 2.2g 11% DV; cholesterolmg; vitamin a iu 2730.2IU 55% DV; vitamin c 53.6mg 89% DV; folate 39.3mcg 10% DV; calcium 80.5mg 8% DV; iron 2.7mg 15% DV; magnesium 49.8mg 18% DV; potassium 362.4mg 10% DV; sodium 263.2mg 11% DV; added sugar 1g.