Barley Salad with Asparagus

Barley Pilaf

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We love barley – and using quick-cooking barley has this pilaf ready in no time. This is a warm salad. Or make ahead and serve chilled.


  • 2/3 cup (2.5 oz, 75gr) quick-cooking barley
  • 1 1/3 cups (11oz, 330ml) chicken broth
  • 6oz (180gr) green asparagus, trimmed, cut into 1″ (2.5cm) lengths
  • 3oz (90gr) peapods, snow peas, sliced in half or thirds
  • 3oz (90gr) cherry tomatoes, cut in half
  • 1 tbs snipped fresh basil
  • 1 tbs snipped fresh chives
  • Vinaigrette
  • 1 tbs Dijon-style mustard
  • 2 tbs sherry vinegar
  • 3 tbs good olive oil
  • 1 tsp dried Herbes de Provence
  • rovence


  • Cook barley in stock until done, stirring occasionally.
  • If all stock is not absorbed, drain.
  • Fluff and leave uncovered to cool a bit.
  • Bring a medium pan of water to boil and blanch the asparagus for 2 minutes if slender, 3 minutes if thick.
  • Add snow peas for the last 1 minute of cooking time.
  • Drain and rinse with cold water to stop the cooking, but leave them a bit warm.
  • Vinaigrette:
  • In a small bowl whisk together mustard, Herbes and vinegar.
  • Slowly drizzle in olive oil, whisking constantly.
  • To finish:
  • Put barley into a medium bowl. Add drained vegetables, chives and Vinaigrette, stir well to combine.
  • Add tomatoes, stir gently and serve.


You could use pearl barley but that would increase the cooking time. Quick-cooking barley is readily available.


Keywords: barley, salad, asparagus

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