warm barley salad
Author: 
Recipe type: salad
Serves: 2 to 4
 
Barley is one of those staple grains that sit in my pantry for the longest time and then, without rhyme or reason, I go on a barley binge! I usually throw barley in soups or stews but recent years have seen me use it as a substitute for rice, mixed in with roasted vegetables and tossed in warm or cold salads. Rich in many nutrients, barley is a staple everyone should have in their cupboard.
Ingredients
  • 1 cup pearl barley, rinsed and drained (will yield 3 cups when cooked)
  • ½ red bell pepper, chopped
  • 1 clove of garlic, minced
  • handful fresh parsley, chopped
  • ½ cup marinated artichoke hearts, drained and chopped
  • 6 to 8 asparagus spears, cooked and chopped
  • ½ cup mascarpone
Instructions
  1. Cook barley according to packet instructions.
  2. Fluff with a fork and transfer to a large bowl. Stir in mascarpone then combine with remaining ingredients. Season according to taste and add more mascarpone if needed. The idea is to coat the barley and to keep it moist.
Notes
The Culinary Chase’s Note: If the desired chewiness for barley is reached before cooking time is up and there’s still liquid in the pot, drain. Otherwise, if there’s a little in the pot, remove from heat, cover, and let sit for 10 minutes until liquid is absorbed. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2015/10/warm-barley-salad/