Sweet Harvest Barley Salad
This recipe is a fall dish, filled with the rich, deep flavors and abundance of Thanksgiving: rich bacon, intensely sweet dried fruits, and delicate, chewy barley.
Many people don’t know Barley, even though in other parts of the world it’s a staple for families and breastfeeding moms. It is rich in iron, magnesium and vitamin B6, which is the perfect combination for moms on the the go.
This recipe is vegetarian, but feel free to add turkey for an extra protein boost. You can also sub the butter for walnut or pumpkin oil, with equally delicious results.
- 1 cup hulled or pearl barley
- 2 tbsp of butter
- 3 strips of thick cut bacon, cut into small pieces
- 1⁄2 cup dried figs, apricots, raisins or other dried fruit, chopped
- 1 apple of your choice, chopped
- Bring a large pot of salted water to boil and add the barley. Hulled barley will take about 40 minutes to cook, pearl barley about 25. Check to make sure it’s done by trying it. It should have a consistency similar to cooked pasta. Once the barley is cooked, give it a rinse with cold water and drain well.
- Heat the butter in a large saucepan, add the bacon, and cook until almost crisp.
- Add the dried fruits and cook over medium heat for 5 minutes, until the fruits soften up.
- Then add the chopped apple, cook until it starts to brown.
- Add the barley to the saucepan and toss to combine.
- Season with salt and pepper, to taste. If you love holiday flavors, you can also add a dash of cinnamon and clove, as well as chopped turkey meat.