Pearled Barley Salad with Coconut Bacon + Warm Honey Mustard Vinaigrette
i n g r e d i e n t s
1 cup uncooked pearled barley grains
1 cup coconut bacon
2 tablespoons cider vinegar
1 tablespoon olive oil
2 teaspoons honey
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
1 1/2 cups thinly shaved peeled golden beets
1 cup thinly shaved Brussels sprouts
1/2 cup shaved sweet apple (such as Honeycrisp)
1/4 cup shaved red onion
m e t h o d
Place pearled barely in a medium saucepan; add cold water to cover by 2 inches. Place pan over medium-high; bring to boil. Reduce heat to medium-low; simmer 45 minutes or until chewy-tender. Drain well; place in a large bowl.
Cook coconut bacon (recipe below)
In a small sauce pan, stir in vinegar, oil, honey, salt, pepper, and mustard; heat until blended. Stir into warm cooked pearled barely. Gently fold in remaining ingredients. Let stand 5 minutes before serving.
Coconut Bacon
i n g r e d i e n t s
2 cups large flake unsweetened coconut
1 Tbsp avocado or grape seed oil (or another neutral oil)
2 Tbsp tamari
1 tsp smoked paprika
1 Tbsp maple syrup
1/2 tsp liquid smoke
Pinch sea salt
1/2 tsp black pepper
m e t h o d
Preheat oven to 325 degrees and line a baking sheet with parchment paper.
Add coconut flake, oil, tamari, paprika, maple syrup, liquid smoke, sea salt, and black pepper. Toss to thoroughly coat.
Bake at 325 for 6 minutes, then stir and flip pan around. Bake for another 5-7 minutes, or until coconut bacon is crispy and golden brown. Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown to burnt very quickly.
Let cool for 10 minutes - it will continue crisping as it cools.
VEDA
Pearled Barely is a ancient heirloom pseudo-grain and of course, naturally gluten-free. It is nutritionally significant, with a high protein to carbohydrate ratio!