Winter Barley Salad with Sauerkraut Brine Dressing

Winter Barley Salad with Sauerkraut Brine Dressing

Barley is commonly used in soups and stews, but can also be the base of grain salads and grain bowls. Look for hulled barley, a whole grain that offers more nutrition. Pearl barley is not a whole grain because the bran, the outer layer that contains fiber as well as small amounts of vitamins and minerals, is removed. Adjust the proportions of ingredients in this recipe if you prefer a vegetable-heavy side. Add in canned beans as a source of protein for a main dish.

Serves 6

Preheat the oven to 400°F. In a medium pot, bring 3-½ cups water to a boil. Add 1 cup hulled barley, lower heat and simmer for 45 minutes. While the barley is cooking, slice 6 large carrots diagonally into ½-inch slices. Arrange them on a lined sheet pan and toss with a drizzle of olive oil. Roast in the oven for 20 minutes until tender. While the barley and carrots are cooking, prepare the sauerkraut brine dressing by mixing 2 Tb sauerkraut brine, 3 Tb olive oil and 1 minced garlic clove in a jar. Shake well. Add water to the dressing to reach desired taste (optional). When the barley is done cooking, keep it in the pot and add 2 cups spinach. Stir well and cover the pot for a few minutes to allow the spinach to wilt. Place the barley, spinach and roasted carrots in a large bowl. Drizzle dressing on top and mix well. Sprinkle ¼ cup chopped parsley over top. Season with salt and pepper to taste. Serve with a side of sauerkraut.