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.