Great vegetarian meal. Followed recipe as written; no alterations (like to follow new recipes on the 1st attempt). If short on time, I advise cooking the barely the day before or on another day (40-50 min. to cook). A little confused on serving temperature; warm, room temp. Or cold???
I make this often & we all love it. I've never made it with barley, just basmati rice, and I'd like to try it with quinoa one of these times. I think the arugula & crushed red pepper are a must. I leave out the pistachio due to an allergy.
Yum! My husband and I loved this dish. I made it with whole wheat couscous instead of barley (started with 1/2 cup uncooked couscous) and it was delicious!
The stars on this are a bit misleading--I highly recommend this recipe. It lends itself to substitutions and whims based on what you have on hand. It's a great weeknight meal that comes together quick and is also healthy. I substituted white beans for chickpeas; cooked the barley in 2 cups chicken stock and 1 cup water; added fresh oregano and a good-sized shallot; doubled the arugula; and forgot the crushed red pepper :( I will definitely add this to the regular rotation.
LOVE this dish! Quick, easy, delicious, satisfying and healthy!
Made this recipe without arugula or pistachios. It was delicious. BTW, we used organic farro in place of barley because that's what was in in the pantry. Could also substitue bulgur or whole wheat couscous. Served it with a tossed romaine veggie salad with a yogurt parmesan dressing and herb rubbed organic park chops on the grill. Why do we go to restaurants when CL can guide us into a world of healthy and luscious food?
Hearty but refreshing. A nice combination of flavors.
So, so good! Will become part of our regular rotation. Great main dish meal for anyone trying to eat less meat...as someone else said, it is filling but not heavy.
I was making this salad late at night after a long day and forgot to whisk the oil into the dressing (I remembered after the fact and wound up just drizzling it over the top instead)--- this did not seem to impair the results in any way. Yum! I made the barley in my rice cooker over the weekend (2 cups + 2 T water to 1 cup barley on the brown rice setting) and it came out perfectly. I used sundried tomatoes in oil since that is what I had on hand. Since I am bringing this for lunch this week, I packed the arugula and the salad separately so the arugula wouldn't get soggy overnight. This makes a really satisfying bagged lunch, especially when paired with a piece of fruit and some crackers.
Really simple and delicious! I used quinoa because I couldn't find barley at my local supermarket.
Great vegetarian main dish - and it'll be a terrific side dish with grilled shrimp or chicken tomorrow night! I added thinly slice green onions plus a little mesquite seasoning - gave it some zip and smokiness.
My husband made this for dinner last night, it is certainly something we will make again.
I loved this healthy tasting salad, and even my husband ate it w/o complaining. When I started it, I found I didn't have barley, so I used a combo of quinoa and wild rice instead. It was filling, but I didn't feel heavy after eating. I also used a combo of arugula and baby spinach, b/c that's what I had. Finally, my husband does not like red pepper or black pepper, so I used white pepper in the dressing. Altogether, this was a tasty, wholesome salad.
A nice healthy and hardy dish with a nice mix of fresh flavors.
I made this for my mom and I for dinner tonight, and was pleasantly surprised. I wasn't sure if the barley was supposed to be added while still hot, so I changed the order of assembly a bit. I put together all of the salad ingredients, but the barley, while the barley was cooking. When the moisture was almost fully absorbed, I added the dressing to the barley, and let it sit off the heat with the lid off for a few minutes so it would cool down a bit. Then I mixed it into the salad ingredients. We each had half, and ended up adding more arugula. Yum