When was the last time you ate barley? Between all the trendy imports like quinoa, basmati rice, and other fancy grains, our good old barley has been completely forgotten. Honestly, I can’t even remember the last time I had it before this year. But this spring, I accidentally rediscovered it — a hidden gem! I wanted to make a salad with something similar to buckwheat or quinoa, but the only thing in my pantry was a leftover pack of barley from Shrove Tuesday’s mulgipuder. It sounded tempting enough, so into the pot it went!
And the result completely surprised me. Barley turned out to be perfect for salads! My fear that it would be bland or boring was quickly proven wrong. Plus, it’s healthy, doesn’t spike blood sugar, and — most importantly — it’s local and supports Estonian producers. 🙂 Since then, I’ve been using barley in all kinds of salads (don’t be afraid to experiment — the combinations are endless!), and I’m even planning to give barley porridge a modern twist soon. Maybe with herbs, a touch of butter, and something extra tasty mixed in.
So if you don’t already have barley in your kitchen — hurry to the store! A truly delicious bite awaits.
Blackcurrant and Wild Garlic Chicken recipe
Barley Salad with Blueberries and Feta
Ingredients
Dressing:
Preparation
-
Cut the cherry tomatoes into wedges and dice the feta. Place them in a bowl with the cooked barley, blueberries, and spinach. For the dressing, blend the blackcurrants, garlic, and basil with the oil, vinegar, salt, and pepper until smooth. Pour the dressing over the salad and toss gently. Enjoy immediately!
