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Most of us think of barley as a winter grain, but it’s worth re-thinking this assumption.
When writing Recipes from an Ecological Kitchen
in the early '90s, I developed a recipe for a barley salad that has remained a favorite, and
I often find myself making it during the summer.
Although you can make the salad with any whole grain, there's something about barley's
particular silken chewiness that makes it a particularly appealing choice.
And you needn't stop at the readily available pearl barley—which has been processed to
rub off some of the health-promoting bran layer. There are various whole grain barleys
now available called "naked" or "hull-less" barleys because their inedible hulls fall off
during processing, obviating the need for any pearling. Varieties of hull-less barley
include Bronze Nugget, Golden Waxy, and the gorgeous, purplish hued black barley.
As with any whole grain, store uncooked barley in the refrigerator or freezer to prevent
the oil-rich germ from turning rancid. Cooked barley also freezes well, so make extra and
store it for a second salad down the road.
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Barley Salad with Carrots, and Dill
Serves 6
- 3 1/2 to 4 cups cooked barley
- 3/4 pound (5 medium) carrots, coarsely grated
- 1/2 cup tightly packed, minced fresh dill
- 1/3 cup raw sunflower seeds, toasted
- 1/4 cup dried currants
- 1/3 cup fruity olive oil
- 3 to 4 tablespoons freshly squeezed lemon juice
- Salt to taste
In a large serving bowl or storage container, combine the barley, carrots,
dill, sunflower seeds, and currants.
Dribble on the olive oil, lemon juice and salt to taste. Toss until the
ingredients are thoroughly coated with the dressing.
Recipe copyright, Lorna Sass, 2008
Back to the May 2008 Newsletter
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