Mexican Barley Salad

Barley is a whole grain that we have grown to love, but I often forget about it. It does take longer to prepare than rice, even wild rice, but it is so hearty and nutritious. For this particular recipe, I cooked the barley just as if I were making risotto (something not previously attempted by me), so it was more time consuming, but worth it turns out! The barley was nice and creamy. You could totally make this recipe making barley the regular way, however. This is great in a wrap, as we ate it, or you could serve it over greens or as a side dish.

Mexican Barley Salad

1 1/4 cup pearl barley 

4 cups chicken stock + 3 cups water

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (12 oz) canned corn, rinsed and drained

1 medium onion, chopped

2 cups (8 ounces) shredded Cheddar cheese

Sour cream, to serve

Place the stock and water in a large pot over low heat. Meanwhile, heat a large skillet over medium heat and drizzle with a bit of canola oil. Add the dry barley and toss in the pan 1-2 minutes. Using a ladle, spoon out 2 ladles of the stock mixtures and stir to combine. Reduce heat to medium-low. Wait until almost all of the liquid is absorbed, stirring occasionally, and repeat with another 2 ladles of stock. Repeat this process until all of the stock is used up. The barley should be creamy and resemble risotto. Remove from heat and cool. 

In a small skillet, heat a drizzle of canola oil over medium-high heat and toss in chopped onion. Sautee just until onions begin to brown, but are not soft and translucent yet. Set aside. 

In large bowl, combine cooled barley, beans, corn, sauteed onion and cheese. Stir until cheese is melted. Top with a dollop of sour cream and serve immediately. You could also garnish with chives or green onions, or crushed up tortilla chips.