This healthy pearled barley salad is served warm, and is filled with lovely green vegetables. I started the dish by roasting sliced fennel, sugar snap peas and leeks in oil with a touch of fennel pollen for an extra kick of licorice-flavor. Tossed with al dente pearled barley, a squeeze of fresh lemon juice and crumbled feta cheese for a creamy bite, this fragrant side dish is fresh and good-for-you delicious.
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Pearled Barley Salad with Fennel, Leeks & Sugar Snap Peas
Ingredients:
- 2 ½ cups chicken or vegetable stock
- 1 cup pearled barley
- Salt and pepper
- Olive oil
- 1 fennel bulb, stalks and fronds removed, thinly sliced
- 2 leeks, white and light green part only, sliced
- 1 cup sugar snap peas
- Pinch of fennel pollen, optional
- Juice of 1 lemon
- Crumbled feta cheese
Directions:
- In a medium saucepan, bring the stock to a boil along with a pinch of salt. Add in the pearled barley, reduce the heat to medium-low, and cook (stirring often) for 15-20 minutes, or until the liquid has absorbed and the barley is tender.
- In the meantime, preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Lay the sliced fennel, leeks and sugar snap peas in a single layer; drizzle with oil, season with salt and pepper and a pinch of fennel pollen, if using. Roast for 15-18 minutes or until the veggies are tender.
- Toss the cooked barley with the vegetables, the cheese and the lemon juice before serving warm.
Tagged: barley, chicken stock, fennel, fennel pollen, feta cheese, grain salad, leeks, lemon juice, pearled barley, side dish, sugar snap peas
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