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Your place for traditional Italian recipes
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Delicious Grain Salads
Barley, Chicken and Green Bean Salad
Barley, Chicken and Green Bean Salad
(Serves 2-3)
Ingredients:
1/2 cup pearl barley
1 cup cooked and shredded chicken
4 ounces green beans, cut into 1-inch pieces
1/4 cup sliced almonds, toasted
1/4 cup finely chopped red onion
Dressing:
1/4 cup fresh orange juice
1/4 cup olive oil
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
Salt and pepper
Directions:
Cook the barley in a large pot of boiling, salted water according to the package directions. Pearl barley usually takes about 45 minutes to cook. Drain the barley and set aside to cool.
Cook the green beans in boiling salted water for 6-7 minutes. Drain and set aside to cool.
To make the dressing:
Whisk all of the dressing ingredients together in a small bowl or combine in a mini food processor.
In a serving bowl, combine the cooked barley, chicken, beans, almonds and onion. Add the dressing and toss gently to combine. Serve warm or at room temperature.
Barley Salad with Corn and Tomato Vinaigrette
(Serves 4)
Ingredients:
1/2 cup pearl barley
2 ears corn
1 tablespoon butter
1 small cucumber, peeled, seeded and diced
1/2 cup canned garbanzo beans, rinsed and drained
1 small tomato, seeded and diced
1 scallion, sliced
1 tablespoon chopped fresh parsley
Tomato Vinaigrette:
1 large ripe tomato
1 large garlic clove, grated or finely minced
Pinch of salt
Pinch of red pepper flakes
2 teaspoons white wine vinegar
Olive oil, about 3 tablespoons
Directions:
Cook the barley in a large pot of boiling, salted water according to the package directions. Pearl barley usually takes about 45 minutes to cook. Drain the barley and set aside.
Remove the kernels from the corn cobs and discard the cobs. Heat the butter in a large skillet over medium-high heat. Add the corn kernels; sauté for 4-5minutes just until they start to brown slightly. Remove from heat and set aside to cool.
To make the vinaigrette:
Grate the tomato on the large holes of a box grater over a bowl to collect the juice and pulp. Discard the tomato skins. Place the tomato juice and pulp into a large strainer over the same bowl and with a wooden spoon rub the pulp and juice through the strainer. Discard the seeds that remain in the strainer.
Add the minced garlic to the tomato pulp, as well as a pinch of salt, red pepper flakes, and vinegar. Gradually whisk in enough of the olive oil until the vinaigrette is emulsified.
In a serving bowl, combine the barley, corn, cucumber, beans, tomato, scallions and parsley. Add the tomato vinaigrette and toss to evenly coat. Serve at room temperature.
Wheat Berry Salad with Chicken and Zucchini
(Serves 4)
Ingredients:
1/2 cup soft wheat berries
2 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts
Salt and pepper
Olive oil
1 medium zucchini, peeled
1 tomato, seeds removed and diced
10 black olives, sliced
1/2 cup plain yogurt
1 tablespoon olive oil
2 teaspoons lemon juice
8 to 10 Romaine lettuce leaves, chopped
8 to 10 basil leaves, juilienned
Directions:
Place wheat berries in a saucepan and cover with 2 inches of water. Bring to a boil, turn off the heat, and cover. Allow to sit for 15 to 20 minutes.
Drain the wheat berries and return them to the saucepan. Add the chicken broth and bring to a boil. Reduce the heat, cover, and simmer for 50 to 60 minutes. The wheat berries should be firm but not crunchy and the liquid absorbed. Transfer the wheat berries to a large bowl.
Season the chicken with salt and pepper. Coat the bottom of a large skillet with olive oil. Saute the chicken until golden brown and cooked through, about 10 minutes. Transfer the chicken to a cutting board. When the chicken is cool enough to handle, shred it or cut into cubes.
Add the chicken and to the wheat berries in the bowl. Cut the zucchini lengthwise and then into 1/4-inch half-moon slices. Add the zucchini, tomato, and olives to the bowl.
In a small bowl, whisk together the yogurt, oil, and lemon juice. Pour the dressing over the wheat berry mixture and toss to combine. Season with salt and pepper. Divide the chopped lettuce among 4 salad plates. Spoon the chicken mixture onto the lettuce. Top with some of the julienned basil.
Wheat Berry, Cranberry, and Pecan Salad
(Serves 4)
Ingredients:
1/2 cup wheat berries
2 cups water
1/2 cup toasted pecans, chopped
1/2 cup dried cranberries
1/4 cup blue cheese
2 green scallions, chopped
3 tablespoons extra virgin olive oil
4 tablespoons orange or lemon juice
Salt and pepper to taste
Directions:
Combine wheat berries and water in a medium saucepan. Place wheat berries in a saucepan and cover with 2 inches of water. Bring to a boil, turn off the heat, and cover. Allow to sit for 15 to 20 minutes.
Drain the wheat berries and return them to the saucepan. Add 2 cups water and bring to a boil. Reduce the heat, cover, and simmer for 50 to 60 minutes.
The wheat berries should be firm but not crunchy and the liquid absorbed.
Transfer the wheat berries to a large bowl.
To toast pecans, preheat oven to 375 degrees. Place pecans on a baking sheet and bake for about 8 minutes or until fragrant. Remove from oven and allow to cool.
In a small bowl, whisk together olive oil and orange juice. Add salt and pepper to taste. Combine wheat berries, dried cranberries, toasted pecans, cheese, and green onions in a bowl. Pour vinaigrette over mixture and stir until combined. Season with salt and pepper. Serve at room temperature.
Rice and Grain Salads
SALADS > RICE AND GRAIN SALADS > MORE GRAIN SALADS
KITCHEN FAVORITES
HOW TO REMOVE CORN KERNELS FROM THE COB
Removing the kernels from an ear of fresh corn is very easy but it can be messy with the kernels flying off in all directions as you cut. Some people simply use a cutting board, others place the cob on a bundt pan or angel food cake pan to catch the kernels.
And there are special corn stripping tools available. But who needs another one-pupose tool in their drawer. Our favorite method is to simple use a bowl. Instead of flying every which way, the kernels will collect in the bowl.
And there are special corn stripping tools available. But who needs another one-pupose tool in their drawer. Our favorite method is to simple use a bowl. Instead of flying every which way, the kernels will collect in the bowl.
Here's how to do it:
Hold the corn cob vertically in the middle of a large bowl with the pointy end up.
With a sharp knife, start at the top of the cob and slice off a strip of kernels down one side of the ear. Keep rotating the ear until you have removed all of the kernels. Discard the cob.
Hold the corn cob vertically in the middle of a large bowl with the pointy end up.
With a sharp knife, start at the top of the cob and slice off a strip of kernels down one side of the ear. Keep rotating the ear until you have removed all of the kernels. Discard the cob.
RELATED ITEMS
RECIPES
Barley, Chicken and Green Bean Salad
Barley Salad with Corn and Tomato Vinaigrette
Wheat Berry Salad with Chicken and Zucchini
Wheat Berry, Cranberry and Pecan Salad
Barley, Chicken and Green Bean Salad
Barley Salad with Corn and Tomato Vinaigrette
Wheat Berry Salad with Chicken and Zucchini
Wheat Berry, Cranberry and Pecan Salad
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