Barley Salad with Pan-Roasted Carrots and Chickpeas

By devogirl

Serves 4
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.

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

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 chopped, fresh mint
• 2 teaspoons lemon juice, plus more to taste
• 4 cups baby greens or arugula, optional

Details

Adapted from vegetariantimes.com

Preparation

Step 1

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

2. Heat 2 teaspoons oil in large skillet over medium-high heat. 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 more. Transfer to large bowl, and stir in barley, chickpeas, green onions, mint, lemon juice, and remaining 2 teaspoons olive oil. Season with salt and pepper, if desired. Cover, and refrigerate 2 hours, or overnight.

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