Barley and Spinach Salad

  • Barley and Spinach Salad

      Barley and Spinach Salad Bob Chwedyk | Staff Photographer

 
Posted7/24/2012 11:33 AM

1 cup (7 ounces) medium pearl barley, not quick-cook

3 cups vegetable stock

                                                                                                                                                                                                                       
 

4 thyme sprigs

2 garlic cloves, minced

Salt

1 tablespoons extra-virgin olive oil, divided

Freshly ground pepper

2 shallots, thinly sliced

7 ounces baby spinach (8 cups)

cup basil leaves, torn

3 tablespoons chopped mint

cup rice wine vinegar

1 tablespoon fresh lemon juice

2 tablespoons light brown sugar

1 cup grape tomatoes, halved

7 ounces firm tofu, drained, pressed and crumbled

In a medium saucepan, combine the barley, stock, thyme and half of the garlic. Add a generous pinch of salt and bring to a boil. Cover and cook over moderately low heat until the barley is tender, 40-50 minutes. Discard the thyme. Drain the barley and transfer to a large bowl; cover and keep warm.

Meanwhile, in a large skillet, heat tablespoon oil. Add the shallots and season with salt and pepper and cook over high heat, stirring, until lightly browned, about 3 minutes. Scrape the shallots mushrooms into the barley and toss. Add the spinach, basil and mint, but do not stir.

by signing up you agree to our terms of service
                                                                                                                                                                                                                       
 

Heat the remaining 1 tablespoon of oil in the skillet. Add the remaining garlic and cook over moderate heat until softened. Add the vinegar, lemon juice and brown sugar and bring to a boil. Cook until slightly thickened, 1 minute. Add the tomatoes and cook until heated through. Stir in the tofu and season with salt and pepper. Scrape the dressing over the salad and toss. Serve warm.

Serves eight.

Adapted from "A Top Chef's Weight-Loss Secrets" by Lee Ann Wong (Food and Wine 2009)

0 Comments
                                                                                                                                                                                                                       
 
Article Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.