Green Bean, Wheatberry and Barley Salad
Finished! Beautiful!
Before we even started the recipe, we had to cook both the wheatberries and the pearled barley. We found that cooking 1/2 cup dried grains in 4 cups of boiling water, with a splash of olive...
Bring the water, olive oil, and salt to a rolling boil, add the grains, and cook to tender. The pearled barley took about 15 minutes to cook, and the wheatberries took about 40 minutes. But...
Amanda takes on the dill, as Merrill attacks the green beans. We trimmed a lot of green beans that day...
The recipe calls for 3T of dill, which seemed like a lot, but we used it all- and thought the recipe was just right.
Like the fennel last week, using the cisele method yields evenly sized pieces of shallot.
Ingredients sans beans. We used 1.5T balsamic vinegar, 4T extra virgin olive oil, and copious salt and pepper for the dressing.
Then we added the minced shallot, and let it marinate in the dressing as we cooked the beans.
Unlike other recipes, this one calls for the beans to be started in cold water. They turned out great!
As soon as the beans were done to our liking, 4-5 minutes later, we immediately shocked them in an ice bath. This both stops the cooking, and preserves the vibrant green color of the cooked...
Layering together the ingredients.
Pepper. Lots of pepper.
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Author Notes: I love this salad because it's hearty but light. I serve it all year round with meat, chicken or fish. - sweet enough
Food52 Review: This salad possesses the twin virtues of being both good for you and truly tasty. It's a recipe that could easily veer into the arena of rabbit food but does not. The green beans, barley and wheatberries lend a variety of textures, while the vinaigrette brightens and pulls everything together. The addition of dill reminded us of dilly beans - in a good way. Heather calls for cooked barley and wheatberries, which we cooked separately in plenty of boiling salted water with a splash of olive oil. The barley (pearled) took 20 minutes, and the wheatberries about 40. For the dressing, we used 1 1/2 tablespoons of balsamic vinegar and 4 tablespoons of olive oil. - A&M
- A&M
Serves 4
- 1 pound greeen beans, cleaned and cut in half
- 1/2 cup wheatberries, cooked and cooled
- 1/2 cup barley, cooked and cooled
- 3 tablespoons fresh dill finely chopped
- 1/3 cup 3 parts good olive oil to one part balsamic vinegar
- salt and pepper to taste
- 1 finely minced shallot
- Place the beans in a pot with enough water to cover and a good pitch of salt. Bring to a boil and cook for 1 to 2 minutes, depending on how you like them. Drain and plunge into an ice bath to stop the cooking.
- Whisk the olive oil, vinegar, shallot, salt and pepper. Put the cooled barley, wheatberries and string beans in a bowl and toss in the dressing and dill. correct seasoning and serve at room temperature.
- Your Best Green and/or Wax Bean Dish Contest Finalist!
Tags: Side Dishes
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about 1 year ago pianogirl
I made this just as indicated in the recipe and it was delicious. Even better on day 2. Thanks for this great addition to my recipe book!
over 2 years ago TheWimpyVegetarian
I like your recipe so much I decided to make it as a side dish for a big dinner party I had last night. It was a huge hit with people going back for seconds and several people asking for the recipe! The only changes I made were to slow roast a pint of cherry tomatoes and added them in at the end along with a couple splashes of soy sauce to the dressing. The red, green and beige-y white made it a christmas-y looking dish too! Thanks so much for a great recipe.
over 2 years ago TheWimpyVegetarian
Hi sweet enough! I made this tonight for dinner and just loved it! Even my husband who is not a huge fan of whole grains really liked it! Thanks for a vegetarian recipe we can both love!!
about 3 years ago thirschfeld
Oh I am so gonna make this this summer when my beans are ready. Saving it to my file now....
over 3 years ago monkeymom
I made a variation of this tonight for dinner - no wheat berries. Used a citrus vinegar and no dill. We loved it. Thanks for sharing this recipe - healthy AND tasty!