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Toasted Barley Salad with Broccoli

Toasted Barley Salad with Broccoli

Toasting the barley before cooking it adds another nutty dimension to the grain. This technique also works great with things like farro, spelt, and couscous.


  • 4 tablespoons olive oil, divided
  • 1/2 cup pearl barley, rinsed
  • 1 garlic clove, thinly sliced
  • 1 anchovy fillet packed in oil, drained
  • 1/2 head broccoli, chopped
  • Freshly ground black pepper
  • 3 tablespoons (or more) white wine vinegar
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/4 cup roasted almonds, chopped

Recipe Preparation

  • Heat 1 Tbsp. oil in a small pot over medium heat. Add barley and toast, stirring occasionally, until golden, about 5 minutes. Add 3 cups water and bring to a boil; season with salt. Cook until tender, 25–30 minutes.

  • Heat remaining 3 Tbsp. oil in a large skillet. Add garlic and anchovy and cook , stirring occasionally, until garlic is just golden,, about 2 minutes. Add broccoli; season with salt and pepper and cook until crisp-tender and bright green, 8–10 minutes. Add barley and cook, tossing until warmed through. Add vinegar; season with salt, pepper, and more vinegar, if desired. Mix in parsley and almonds just before serving.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

Calories (kcal) 270Fat (g) 18Saturated Fat (g) 2.5Cholesterol (mg) 0Carbohydrates (g) 25Dietary Fiber (g) 7Total Sugars (g)0Protein (g) 6Sodium (mg) 180Reviews Section

Watch the video: Barley Salad with Squash and Broccoli. Thanksgiving Recipes. Martha Stewart