This Spiced Raisin and Pine Nut 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!
I threw this recipe together one night when looking for something fast and satisfying to pack the rest of the week for lunch. Mission: accomplished!
The spices add great flavor – and the turmeric adds a nice anti-inflammatory boost, too!
To make this recipe, you cook your grain then saute the rest of the ingredients together for a few minutes before stirring in the cooked grain. That’s it – super easy!
Don’t forget the hot sauce and a dollop of plain Greek yogurt, if you want! 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.
Spiced Raisin and Pine Nut Barley Salad
Makes 4 to 6 servings
- 1 cup dry barley (or other whole grain)
- 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!
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 saute 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 as is or with fresh greens; top with hot sauce and/or plain Greek yogurt, if desired.
Love fast and easy recipes? Here are some others to try:
- Easy Coconut Curry
- Strawberry and Fennel Barley Salad
- Sweet Potato & Lentil Coconut Curry
- Walnut and Mushroom Vegetarian Enchiladas
- Easy Lentil Veggie Burgers