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. Source: EatingWell Magazine, May/June 2018

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Ingredients

Directions

  • 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.

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  • 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.

Tips

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

Nutrition Facts

256 calories; 17 g total fat; 263 mg sodium. 22.2 g carbohydrates; 5.3 g protein; Full Nutrition