I found inspiration for this recipe in Andrea Chesman's Serving Up the Harvest. I changed it so much, it's only vaguely recognizably from her original, but she was my muse nonetheless. I desperately wanted to finish off the end of a bag of barley and didn't want to go to the grocery store, so I came up with this recipe. My Mom thought it sounded really strange, but once she tried it, she agreed it was quite delicious.
Just a few notes:
1. This recipe uses much more veggies than barley because I only had a small amount of barley left. Feel free to increase the amount of barley if you wish, just make sure to cook it in three times the amount of water.
2. WARNING: If you use the white parts of the scallion, your salad will taste very onion-y; the green parts are much milder. I originally put in the white parts, but promptly picked them out because the flavor was too overwhelming.
Roasted Broccoli, Carrot, & Barley Salad
1/3 cup barley
1 cup water
1 large head broccoli (or 2 small), cut into florets
1-2 cups baby carrots, cut into 3-4 coins each
sea salt & pepper
1-2 scallions (according to taste), green parts only, thinly sliced
extra-virgin olive oil
1. Combine barley and water in a small saucepan. Bring to a boil, then reduce heat and simmer 45-60 minutes. When ready, water should be absorbed.
2. Meanwhile, preheat oven to 450 degrees.
3. In a large bowl, toss cut broccoli with enough olive oil to lightly coat. Season with sea salt & pepper to taste. Spread on one side of a large jelly-roll or roasting pan. Repeat with carrots and spread them on the other side of the pan. Roast for 15 minutes.
4. Remove the broccoli from the pan and place into a large serving bowl. Return carrots to the oven and roast an additional 10-15 minutes. When finished, add carrots to serving bowl along with the sliced scallions and cooked barley. Drizzle with a little more olive oil and balsamic vinegar, to taste. Toss to combine.
Makes 2 large or 3 small servings