Name: Barley Salad
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 cup Pearl Barley; 500 grams Shrimps; 1 cup Baby tomatoes (– halved.); ½ cup Red onion ( – finely chopped.); 3 Garlic cloves ( – finely minced.); 4 tbsp Tomato paste; 4 tbsp Butter; 1 tsp Balsamic Vinegar; 2 tbsp Lime juice; Salt and pepper to taste; 1 tsp Cumin powder; 1 tsp Garlic powder; 1/2 tsp Smoke Paprika powder; 1/4 tsp Black pepper powder; ¼ cup Parsley (– chopped.)

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Ingredients

Barley, Baby Tomatoes, Balsamic Vinegar, Butter, Tomato Paste, Red Onion, Garlic, Cumin, Garlic Powder, Smoked Paprika Powder, Black Pepper Powder, and Salt.

Barley is a nutritious whole grain high in fiber, vitamins, and minerals. Its slightly chewy texture adds a fascinating element to salads. Baby tomatoes, along with tomato paste, contribute a tangy flavor to the dish. Smoked paprika, garlic powder, and cumin powder add warmth and depth. Moreover, balsamic vinegar and butter offer extra layers of flavor. Fresh onions and garlic are sauteed until caramelized, adding crunchiness and sweetness.

Barley takes 35 to 40 minutes to cook on the stove. If you want it to cook faster, soak the barley overnight, which will reduce the cooking time by 20 minutes. You can enhance the flavour of barley grain with a seafood stock cube, which can also be substituted with chicken or beef stock cubes.

Instructions

Rinse the barley with cold water and add it to a pot. Add four cups of water and bring it to a boil. Reduce the heat, cover, and simmer for 35 minutes, until tender. Test the pearl barley to ensure it is cooked; if not, cook for an additional 5 minutes until tender. Drain any excess water and set aside.

Prepare the shrimps by removing the shells and deveining them. Wash under running water to remove any impurities. Place the shrimp in the fridge until ready to use. Slice an onion and finely mince the garlic cloves. Wash the parsley and chop it. Heat a wok on medium-low heat and add butter. Once hot, add the onion and garlic, and sauté for 7 to 8 minutes, until caramelized.

While the onion and garlic are caramelizing, wash the baby tomatoes and cut them in half. Once the onions and garlic are golden, add the shrimp to the wok along with spices such as cumin powder, smoked paprika, black pepper, garlic powder, and a pinch of salt. Cook the shrimp for 2 minutes on each side until they turn from translucent to pink.

Then, stir in the tomato paste, chopped parsley, barley, lime juice, and balsamic vinegar. Increase the heat to medium-high and toss the ingredients a few times to combine them well. Add in the baby tomatoes. The Barley salad with shrimps is ready to enjoy. Serve immediately. For added flavor, consider adding some pieces of feta cheese on top. If you want to enhance the heat, add some jalapeno chilies or lightly drizzle with your favorite hot sauce.

How to Serve Barley Salad with Shrimps?

Barley salad pairs well with a variety of dishes. It can be served alongside Grilled fish, such as Nile perch or Hake. Grilled or roasted vegetables also complement the flavors of the barley. If you choose to omit the shrimp, you can substitute it with grilled chicken, lamb skewers, or thinly sliced meat instead. For extra cheesiness, add mozzarella cheese on top and heat in the microwave.

How to Store Barley Salad with Shrimps?

Store the salad in the fridge in an airtight container for up to three days. The flavors will intensify over time; it can be served hot or cold. It is best to reheat in the microwave and add more lime juice if necessary.