Recipe: Vegan Toasted Barley with Broccoli Salad

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 4 tbsp olive oil, divided
 ½ cup pearl barley, rinsed
 Kosher salt
 2 cups broccoli florets
 2 cloves garlic, chopped small
 2 tbsp freshly squeezed lemon juice
 1 red onion, finely chopped
 freshly ground black pepper
 3 tbsp white wine vinegar (or more to taste)
 ½ cup chopped fresh cilantro
 ½ cup chopped toasted pecans



Toast the pecans: heat a small skillet over medium heat. Cook the pecans for a few minutes until slightly brown and fragrant. Transfer to a bowl to cool.


Toast the barley: In a 10 inch skillet, add 1 tablespoon of the olive oil. Over medium heat, add the barley to the skillet. Toast 5 minutes. Add 3 cups of water to the skillet, bring to a boil then simmer for 25-30 minutes until the barley is tender.


Heat the remainder of the oil in another 10 inch skillet over medium heat. Sauté the onion for 3 minutes. Mix in the garlic, broccoli and lemon juice. Cook 8-10 minutes until the broccoli is bright green. Transfer this mixture to a large serving bowl.


Add the cooked broccoli to the bowl with the broccoli mixture. Mix in the vinegar, cliantro and pecans. Serve warm or chilled.

Recipe: Vegan Toasted Barley with Broccoli Salad

~ Marla Meridith

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