Barley Salad with Pan-Roasted Carrots & Chickpeas

By devogirl

Jacob Cowgill of Prairie Heritage Farm is a champion of barley, which he considers an underrated grain. He grows a heritage variety called Bronze Barley, but this recipe will work just as well with any pearled barley.

Ingredients

• 1/2 cup pearled barley
• 2 tablespoons plus 2 teaspoons olive oil divided, plus more to taste
• 5 large carrots, cut into 1/2 inch pieces (2-cups)
• 1 teaspoon ground cumin plus more for sprinkling
• 1/4 cup raw pistachios
• 1 cup cooked chickpeas
• 4 green onions, chopped (1/2-cup)
• 1/4 cup fresh mint, chopped
• 2 tablespoons lemon juice, plus more as needed
• 4 cups baby greens or arugula, optional

Details

Servings 4
Preparation time 20mins
Cooking time 170mins

Preparation

Step 1

Bring barley and 4 cups water to a boil in a medium saucepan. Reduce heat to medium-low and cook 20 minutes, or until barley is al dente. Rice under cold water, drain, and set aside.

Heat 2 teaspoons oil in a large skillet over medium-high. Add carrots and cumin, and stir to coat. Cook 10 minutes, stirring occasionally. or until carrots are deep brown but still firm. Add pistachios, and cook 2 to 3 minutes mode. Transfer to large bowl, and stir in barley, chickpeas, green onions, mint, lemon juice, and remaining 2 tablespoons olive oil. Season with salt and pepper if desired. Cover and refrigerate 2 hours, or overnight.

Taste and adjust seasonings by adding mire lemon juice, olive oil, salt, and pepper before serving. Serve on a bed of baby greens or arugula, dusted with cumin.


Nutritional information:
Per 1 cup serving 321 cal; 10 g prot; 14 g total fat (2 g sat fat); 42 g carb; 0 mg chol; 50 mg sod; 11 g fiber; 6 g sugars