Grilled Chicken with Barley Corn Salad

I love a great marinade that can double as a salad dressing.  This meal screams summer to me.  Light and delicious.  The salad is definitely worth making even without the chicken.  The tomato marinade turned it a gorgeous pink color, and the flavors were light yet satisfying.  It is a great make ahead meal as well, just pull the chicken out of the fridge, grill and dinner is ready!  We'll be returning to this one again and again.  

Grilled Chicken with Barley Corn Salad

Recipe from Iowa Girl Eats

4 chicken breasts (I used thighs)

3/4 c. dried barley

2 c. corn kernels

1 1/2 c. halved cherry tomatoes

1/2 c. minced red onion

4 slices bacon, chopped

1 avocado, chopped (optional)

salt and pepper

Cherry Vinaigrette:

1 c. halved cherry tomatoes

1 clove garlic

3 Tbsp. olive oil

2 Tbsp. water

1 Tbsp. red wine vinegar

1 Tbsp. lemon juice

1 Tbsp. red onion

salt and pepper

Cook barley according to package directions (I cooked mine in chicken broth).

Fluff with fork and place into a large bowl to cool.

Combine all vinaigrette ingredients in a food processor and blend until smooth.

Season both sides of chicken with salt and pepper.

Place 6 Tbsp. of the vinaigrette into a quart ziplock bag and add the chicken.

Set in fridge to marinate.

Stir the corn, cherry tomatoes, red onion and bacon into the cooled barley.

Add enough reserved tomato vinaigrette to coat and stir well.

Gently fold in the avocado and season with salt and pepper.

Place in refrigerator.

Grill chicken and serve over salad.

Barley Risotto

Risotto isn't just for rice... anymore.

If you've never tried (or liked) barley you need to make this recipe!

I guarantee you will love it!

This is a great side dish.

Barley Risotto

Recipe modified from Jake and Michelle

4 1/2 cups low-sodium beef or chicken broth (I did half of both)
1 tablespoon olive oil
1 small onion, chopped
3/4 cup uncooked pearl barley
1 large red pepper, chopped (I used green)
2 cups packed chopped kale, or other greens
1/4 cup grated Parmesan cheese
fresh ground black pepper

Bring broth to a boil in a saucepan.
Reduce heat to low and keep it hot.

Heat oil in large saucepan over medium high heat until shimmery.
Add onion and a small pinch of salt.
Cook, stirring occasionally until the onions are fully cooked; 6-8 minutes.
Add barley and cook for 1 minute.
Add 1 cup of broth and simmer, stirring occasionally, until it is almost completely absorbed.
Add more broth 1/4 cup at a time, stirring constantly at a simmer until each addition is absorbed before adding the next 1/4 cup.
After 20 minutes of this, add bell pepper and continue adding/stirring broth.
There should be about 30 minutes total cooking time.
When the last addition of broth goes in, add kale and simmer until it is cooked and the barley is tender.
Stir in cheese and black pepper.
Serve immediately.

Barley Salad with Chicken and Corn

I was talking with my sister in law about finding more recipes with barley, and a few days later I found this...

Yum!

The perfect summer time dish - light and delicious.

Barley Salad with Chicken and Corn

recipe modified from Martha Stewart

1 c. barley

1 tsp. chicken bouillon

6 scallions, cut in 1/2" pieces

2 cans corn (or 3 cups)

3-6 Tbsp. extra virgin olive oil

1 pint grape tomatoes, halved (I used 3 romas)

1 Tbsp. dried parsley

1 chicken breast, shredded

1 tsp. lemon juice

5 oz. spinach

salt and pepper to taste

avocado (optional but recommended)

Cook barley according to package directions.

Drain and let cool.

Meanwhile, preheat oven to 450.

Place scallions and corn in a bowl and toss with 1 Tbsp. oil.

Season with salt and pepper.

Place on a foil lined baking sheet and roast for about 20 minutes, stirring halfway through.

In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, spinach, 2 Tbsp. oil and lemon juice; season with salt and pepper.  Add remaining oil if salad is too sticky.

Serve hot, cold, or at room temperature (room temp is my preference).

Garnish with avocado chunks.

**My photo doesn't include the avocado, but I added one the second day when I had it as a leftover.  It made a world of difference!  It was WAY better!

Greens, White Beans and Barley Soup

This may not be the best looking soup (according to my husband), but it is SO tasty!  And filling.  Especially for not having any meat.  I got this recipe from Jake and Michelle Walkenhorst (in my ward); they hosted a 'cooking with greens' cooking group at their house.  I'm not sure which cookbook they got it out of, but thanks for sharing!

GREENS, WHITE BEANS AND BARLEY SOUP

½ lb. carrots, peeled
2 Tbsp. olive oil
1 ½ c. chopped onions
½ tsp. salt
2 cloves garlic, minced
1 ½ c. sliced mushrooms (omit these if you are a fungus free family like us)
6 c. chicken stock
2 c. cooked barley
2 bay leaves
1 can. White beans, rinsed
1 tsp. sugar
1 tsp. dried thyme leaves
1 ½ lb. collard greens, chopped (I used Kale)
1 Tbsp. white wine vinegar

Hot pepper sauce
red or yellow bell pepper strips

Cut carrots lengthwise into quarters, then crosswise into ¼” pieces. Heat oil in large Dutch oven over medium heat until it shimmers. Add carrots, onions, and salt. Sweat until slightly softened, 3-5 minutes. Add mushrooms and sweat for another 4-5 minutes, until tender. Add garlic and sweat for 30-60 seconds, until fragrant.
Increase heat to high. Add stock, cooked barley, beans, bay leaves, sugar and thyme. Bring to a boil, reduce heat to low and simmer for 5 minutes. Add greens and simmer for another 10 minutes. Remove bay leaves and discard., Stir in vinegar.
Season individual serving bowls with pepper sauce, fresh ground black pepper, and garnish with bell pepper strips.