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


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

1 cup
256 calories; protein 5.3g; carbohydrates 22.2g; dietary fiber 6.4g; sugars 5.4g; fat 17g; saturated fat 2.2g; vitamin a iu 2730.2IU; vitamin c 53.6mg; folate 39.3mcg; calcium 80.5mg; iron 2.7mg; magnesium 49.8mg; potassium 362.4mg; sodium 263.2mg; added sugar 1g.

1 starch, 1 vegetable, 3 fat