HOW TO MAKE BARLEY SALAD! It's delicious and vegan!
I'm going to share one of my favorite vegan recipes of how to make barley salad. It's one of my go to's for almost any occasion. It's light, refreshing, and surprisingly filling to eat. Sometimes I'll make it and bring it with me to work and add the avocado in the morning of or make it for a dinner party. It's a crowd pleaser and great for almost any occasion. And as always it's all vegan!
Here's the vegan recipe!
INGREDIENTS
1 C. Cooked Barley (cooled)
1 Tbs. Parsley
1/3 C. Cherry Tomatoes (chopped)
1 Persian Cucumber (or mini cucumber chopped)
1/2 - 1 tsp. Garlic Salt
1 C. Kale
2 Tbs Chives (or green onions chopped)
2 Tbs Red Onions (finely chopped)
2 Tbs Olive Oil
1/2 tsp. Apple Cider Vinegar
1/2 an Avocado (diced)
3 Tbs Lemon Juice (or the juice from half of a lemon)
DIRECTIONS
In a medium sized bowl add the barley, kale, cucumber, cherry tomatoes, parsley, and chives and mix together. Then add the rest of the ingredient to taste. These are the proportions I prefer. Sprinkle or drizzle in the garlic salt, red onions, olive oil, apple cider vinegar, and the lemon juice then mix together evenly. Then add the avocado last to avoid smashing the avocado chunks. Serve!
Notes: If you want leftovers leave the avocado out to keep them fresh and then the rest should keep for a couple of days. Then add the avocado to only the parts you'll be eating that day. The lemon should help to maintain the color a little.
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Video Contents:
00:00 - Intro
00:35 - Ingredients
01:03 - Instructions
01:52 - Final Product and Taste Test
Cooking With Grace - Italian Barley Salad
In this episode of BIGTV's authentic, traditional Italian food show, Cooking With Grace, Grace prepares a traditional Italian Barley Salad from a recipe that dates back to Ancient Rome. Healthy, delicious, nutritious and quick and easy.
COOKING WITH GRACE
Grace Surano Vinciguerra is a noted cook with extensive experience in the New York restaurant industry. Each week Grace will show us how to cook authentic, traditional Italian foods.
This weekly web series is distributed on Facebook, YouTube, Vimeo, Amazon Prime and BIGTVOnline.com. New episodes every Wednesday on Facebook.
Each episode will introduce a traditional or authentic Italian recipe including basic information like ingredients, cooking instructions and a completed dish, presented professionally.
For the complete recipe go to facebook.com/bigtvonlinecom or cookingwithgrace.nyc
Created By
WILL HUGHES & GRACE SURANO VINCEGUERRA
Starring
GRACE SURANO VINCEGUERRA
Directed By
WILL HUGHES
Associate Producer
CHLOE JAQUENOUD
Written By
GRACE SURANO VINCEGUERRA & WILL HUGHES
Executive Producer & Showrunner
WILL HUGHES
FOR MORE INFORMATION:
973 303 -7496
Will@bigtvonline.com
CookingWithGrace.nyc
BIGTVONLINE.com
facebook.com/bigtvonlinecom
This video or any part thereof may not be reproduced in any country for any reason without the express written permission of the Copyright holder, BIGTV, Inc.
Copyright 2017. BIGTV, Inc. All rights reserved.
Homemade Vegetable Barley Soup
FULL RECIPE:
This comforting and hearty vegetable barley soup is a terrific soup for dinner or lunch. It’s made with pearled barley, mixed vegetables (fresh or frozen veggies work well), Yukon gold potatoes, and dried herbs. It cooks in just 30 minutes, all in one pot. You can’t go wrong with a big warm bowl of this veggie-packed soup!
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Pearl Barley Risotto in Savory Spinach Sauce
Recipe by Nancy Montuori
Prepared by Derek McCormack
Camerawork by Lynn McCormack
Music by Shane Ivers (silvermansound.com)
Vegetable Barley Soup
This vegan vegetable barley soup is a crowd pleaser! It is hearty, nutrient dense, delicious, and it makes a large batch. Loaded with veggies, barley, garbanzo beans, mushrooms, green beans, peas, and more! If you're looking to meal prep for the week and you want something warm and satisfying, that will keep you feeling energized throughout the day, I got you.
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Vegetable Barley Soup Recipe
1 tbsp olive oil
1 medium onion, diced
2 carrots, thinly sliced
2 stalks of celery, thinly sliced
8 oz mushrooms, sliced
2-4 cloves of garlic, minced
8 cups vegetable broth (I used vegetable better than bullion)
1 (15-oz.) can of garbanzo beans, drained and rinsed
1 (14.5-oz.) can diced tomatoes
1 1/2 cups frozen cut green beans
1 cup of pearled barley
1 tsp dried basil
1/2 tsp dried oregano
1 bay leaf
2/3 cup of frozen peas
1/3 cup chopped fresh parsley leaves
salt and pepper to taste
Start by prepping all your fresh vegetables.
Heat olive oil in a large stock pot over medium heat.
Add onions, carrots and celery. Season with salt and pepper, and cook until the onion is translucent. About 5 minutes.
Turn heat up to medium-high and add mushrooms; cooking until they are lightly browned.
Stir in garlic for about 30 seconds, stirring constantly.
Add chickpeas, tomatoes, barley, green beans, broth, basil, oregano, and the bay leaf.
Bring soup to a boil then reduce heat to a simmer and cover for 30 mins.
After the 30 mins, add peas and fresh parsley.
Check to see if it needs any more salt and pepper and remove from heat.
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Barley Soup
This is a recipe for a Pearl Barley Soup filled with lots of vegetables that's clean, nutritious and (yet!) oh-so-tasty. Chewy, nutty barley makes it so much more interesting than using just pasta or rice.
A great soup recipe to make your own - follow my cook method and broth flavourings. Then mix and match the vegetables to suit your cravings - or fridge contents!
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