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Spiced Raisin and Pine Nut Barley Salad

Hello, hello!

Time to get back to the grind now that the nice long weekend is over. I have a fun new recipe for you all today — introducing: Spiced Raisin and Pine Nut Barley Salad!

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As always with my recipes, this is super easy to make — make a big batch on Sunday and enjoy it for lunches or dinners throughout the week!

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I love the combination of the chewy barley, crunchy toasted pine nuts and green pepper, and plump raisins. YUM! It has a nice curry-ish flavor, too.

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Spiced Raisin and Pine Nut Barley Salad

Makes 4 to 6 servings

This spiced barley salad is nutritious, delicious, and simple to make. Packed with fiber and protein, enjoy it alone, as a side dish, or on top of salad. Don’t forget the hot sauce and a dollop of nonfat plain Greek yogurt! Not a fan of barley? This recipe will work well with brown rice or couscous, too. You can also use dried cranberries instead of raisins!

Ingredients:

  • 1 cup dry barley (or brown rice, or couscous)
  • 1 cup vegetable broth
  • 1 cup water
  • 1 Tbsp. olive oil
  • 1 to 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 (15.5 oz) can navy beans, drained and rinsed
  • 1/4 cup raisins (or dried cranberries)
  • 1/4 cup pine nuts
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. each of: cumin, ginger, cinnamon, curry powder, black pepper
  • Hot sauce to taste!

Instructions:

1) In a medium sized pot, add barley (or brown rice/couscous), vegetable broth, and water.

2) Bring to a boil, then reduce to a simmer, cover, and let cook about 20 minutes, stirring occasionally until all liquid has been absorbed and the barley is fluffy.

3) Add all other ingredients into a large sauté or stir fry pan. Stir ingredients together over medium high heat for about 3 minutes, then add in the cooked barley.

4) Stir until evenly mixed. Serve warm and enjoy! Top with hot sauce and nonfat plain Greek yogurt, if desired.

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Yum!

I’m off to tackle the day — I have Medical Nutrition Therapy class this morning and then I’m spending the afternoon shadowing one of the dietitians at UNC Hospital with some classmates. Should be interesting — basically a preview of what our clinical internship next summer will be like! I’m kind of scared for clinicals, not gonna lie. There’s so much to learn and consider when feeding patients in hospitals. Gah. Terrified I’m going to make a mistake and hurt someone!

Time to pack a quick lunch and then head out into the rain. Have a good one, friends!

Comments

  1. 1

    Oh Anne, that salad looks so, so, good. I love all of the ingredients. I will certainly make this. Have a wonderful week at school.

  2. 2

    I’m going to have to try this. Barley has such an interesting texture…

    Make sure those pine nuts are fresh! Has anyone else ever experienced rancid pine nuts? They taste the same as regular pine nuts except that they leave a wicked awful bitter aftertaste in your mouth for days. Nothing tastes good. This is a real thing that I dealt with a couple of thanksgivings ago, when I was making some mushroom stuffing with pine nuts. Make sure to buy them in a sealed container with an expiry date; NEVER in bulk! :)

  3. 4

    I’ve only made barley a few times, but it looks pretty simple, 2:1 and cook like rice? do you think I could make it IN a rice cooker?

  4. 6

    Yum! I have never had barley before :O looks great :)

  5. 7

    I am def going to try this with crasins. I’m addicted!

  6. 8

    How do you think of these wonderful recipes?

  7. 10

    This looks soo tasty! I have a potluck coming up soon and it would make the perfect dish.

    Good luck at the hospital! Clinical was definitely one of the hardest rotations during my internship–but I definitely learned the most from it. You’ll do great next summer!

  8. 11

    This looks EXCELLENT…healthy and tasty! I can’t wait to try it! Do you think Quinoa is a possible alternative for barley or rice?

  9. 13

    Mmmmmm I needed a good veggie based meal for this week. This is definitely one to make! I love meals that I can make once and then eat throughout the week with my busy schedule, which clearly you have too. And I love barley! One time I even ate a couple bites raw…weird I know!

    Hope shadowing went well!

  10. 14

    mm this sounds so good! i need to make a grain salad soon…

  11. 15

    I’m going to get the ingredients and make this for supper tonight!

  12. 16

    Can’t wait to try it.

  13. 17

    thanks!

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