My Blue Kitchen
Tuesday, February 06, 2007
  Bacony Barley Salad with Marinated Shrimp
Eating Well's Healthy in a Hurry Cookbook

3 strips of bacon, chopped
1 1/3 cups water
1/2 teaspoon salt
2/3 cup quick cooking barley (I used regular pearl barley)
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozed) tails removed, coarsley chopped
1/3 cup lime juice
2 cups cherry tomatoes halved (I subbed red pepper)
1/2 cup red onion (I had scallions on hand)
1/2 cup chopped cilantro
2 T extra-virgin olive oil
1 avocado, peeled and diced

1. Cook the bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minuted. Drain on paper towels, discard fat.

2. Add water and salt to the pan and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10-12 minutes.

3. Combine shrimp and lime juice in a large bowl. Add the cooked barely; toss to coat. Let stand 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. Add tomotoes, onion, cilantro and the bacon; toss to coat. Add teh oil and pepper toss again. Stir in avocado and serve.
Makes 4 servings 1 3/4 cups each.

To make ahead: Prepare without the avocado, cover and refridgerate for up to 2 days. Stir in avocado just before serving.

* I added a little pinch of cumin, chili powder and salt at the end.

We have not had barley other then in soup before and it is supposed to be so good for you- a healthy carb with lots iron an fiber. The was really excellent and we both deemed it a "make again" dish. It would be excellent in the summer as a pot luck dish especially since it can be made up ahead of time. Fake or turkey bacon could easily be substituted to please all.

Barley is supposed to be excellent as a hot breakfast cereal- served as you would oatmeal. I have some leftover so I am going to try that. I really liked the texture of it.
I always make the mistake of looking at this before lunch!

Funny-I have some pearl barley I bought with no particular use in mind-this looks like my kind of dish...
BTW-I love the pic!
it's true. the temptation is too much.
i think my blue kitchen should be hoting a tasting soon.
I think this was even tastier today. I had the lefotovers for lunch.

Stan- I also tried the barley for breakfast and it was really good. I cooked extra last night so it was already cooked and cold. I mixed in plain yogurt and apple pie spice, vanilla and sweetner. It tasted like rice pudding. Neil tasted it and said he liked it too. (I think he was surprised.)

And yes, we are due for a tasting here at the blue kitchen soon. The next 2 weekends I have my class at SVA though so it looks like we'll be into March.
by the way, last night i had your pumpkin butter on some bread.
Yup, this was a clear winner.

...and the breakfast barley mix-up was an unexpected treat.

I recommend.
Will the tasting coincide with the publication of "The My Blue Kitchen Cookbook"?

I would totally make this if I could get Dominique to try barley ...
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