Barley Shrimp And Corn Salad Recipes

BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING

Barley and Corn Salad with Basil Chive Dressing image

Categories Salad Herb Vegetable Side Picnic Vegetarian Quick & Easy Backyard BBQ Basil Barley Corn Summer Vegan Chive Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 11

Ingredients

2 cups plus 1 tablespoon water
3/4 teaspoon salt
1 cup quick-cooking barley
2 cups corn (from about 4 ears)
1/3 cup olive oil
1/3 cup chopped fresh basil
3 tablespoons chopped fresh chives
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/4 teaspoon black pepper
3 Belgian endives (about 1 lb total), trimmed and sliced crosswise 1/2 inch thick

Steps:

Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
Remove barley from heat (when tender) and let stand, covered, 5 minutes.
While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.

BARLEY AND SHRIMP

Barley and Shrimp image

Delicious, chewy and satisfying combination that takes about an hour. It's been in my recipe box many years, so I don't know where I found it originally.

Provided by baylork

Categories One Dish Meal

Time 1h

Yield 6 cups, 2 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2/3 cup barley
1 garlic clove
1/4 teaspoon turmeric
1 1/2 cups cherry tomatoes, cut in halves
1 1/2 cups clam broth or 1 1/2 cups chicken broth
1/2 cup white wine
8 ounces shrimp
1/2 cup peas

Steps:

Heat first three ingredients 3-4 minutes.
Stir in parsley, turmeric, tomatoes, broth and wine. Cover and simmer 35 minutes.
Arrange shrimp and peas over barley, cover and cook for 10 minutes.

Nutrition Facts : Calories 558, Fat 16.5, SaturatedFat 2.6, Cholesterol 226.2, Sodium 658.3, Carbohydrate 58.1, Fiber 14.2, Sugar 6.4, Protein 35.3

BARLEY CORN SALAD

Barley Corn Salad image

A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! -Mary Ann Kieffer of Lawrence, Kansas

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 cups cooked medium pearl barley
2 cups frozen corn, thawed
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 green onions, chopped
1 tablespoon minced fresh cilantro
2 tablespoons lemon juice
2 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.

Nutrition Facts : Calories 156 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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