If you only know barley from soup, you barely know barley! Pearled barley makes the perfect whole-grain base, tossed with savory sun-dried tomatoes and sweet dried apricots, in this healthy warm salad that’s perfect for colder months. The addition of chopped pistachios for crunch is the perfect textural balance to the barley’s slightly chewy texture. Get this comforting and cheery dish on your table!
Barley Salad with Sun-Dried Tomatoes, Apricots & Pistachios
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 360 kcal
Ingredients
- 1 Tbsp. olive oil divided
- 1 cup pearled barley rinsed
- 3 cups vegetable stock
- ½ cup sun-dried tomatoes drained and minced
- ¼ cup dried apricots minced
- ½ cup dry-roasted pistachios roughly chopped
- Salt and pepper to taste
Instructions
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In medium saucepan over medium heat, warm 1 teaspoon olive oil. Add barley and cook until grains are coated with oil and slightly toasted, about 2 to 3 minutes.
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Add stock and pinch of salt and bring to boil. Reduce heat to simmer, cover and cook for 35 minutes or until liquid is absorbed and grains are tender.
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Turn off heat and stir in apricots, sun-dried tomatoes and remaining olive oil. Cover pot and let stand for 5-10 minutes.
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Stir in pistachios and season to taste with salt and pepper.
Recipe Notes
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Nutrition Facts
Barley Salad with Sun-Dried Tomatoes, Apricots & Pistachios
Amount Per Serving
Calories 360
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Sodium 745mg31%
Potassium 860mg25%
Carbohydrates 58g19%
Fiber 12g48%
Sugar 13g14%
Protein 10g20%
Vitamin A 828IU17%
Vitamin C 6mg7%
Calcium 51mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.