Warm Barley Salad with Swiss Chard (LID)

Warm Barley Salad with Swiss Chard (640x465)

I made this simple salad using the last of the Swiss chard from my garden. Although I am no longer on LID, I realized this salad would be acceptable for the low iodine diet. The Swiss chard turned the barley a pretty pinkish color. Barley is one of my favorite grains and I am always looking for new ways to add it to our diet. Barley has lots of fiber, so this salad is very filling. I was thinking that the next time I make it, I will add some cooked lentils and maybe even some finely chopped celery.

Warm Barley Salad with Swiss Chard

1/2 cup pearled barley
2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
1 small bunch Swiss chard, washed and chopped (I use the stems, but you may remove them and reserve for another use)
juice of 1 lemon
non-iodized salt (I use Morton’s Coarse Kosher Salt) and pepper, to taste

Bring the barley and 3 cups of water to a boil. Reduce to a simmer and cook until the barley is tender, about 30 to 45 minutes. Drain in a colander. At this point, I like to rinse the cooked barley with water and let drain completely.

In a sauté pan, heat the olive oil over medium heat. Add the onions and cook until tender. Add the minced garlic and cook for another minute. Stir in the chopped Swiss chard and cook until wilted. Stir in the cooked barley. Squeeze the lemon juice over the mixture and season to taste with non-iodized salt and pepper. Drizzle with a little extra olive oil, if you wish. Serve the salad warm or at room temperature.

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1 Comment (+add yours?)

  1. alifemoment
    Jun 05, 2014 @ 14:49:18

    Delicious recipe,very interesting! 🙂

    Reply

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