{"id":58313,"date":"2015-08-10T04:00:20","date_gmt":"2015-08-10T02:00:20","guid":{"rendered":"https:\/\/ellerepublic.de\/rollgerste-salat-mit-geroestetem-mais\/"},"modified":"2026-03-24T09:34:53","modified_gmt":"2026-03-24T08:34:53","slug":"barley-salad-with-roasted-corn","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/barley-salad-with-roasted-corn\/","title":{"rendered":"Barley Salad with Roasted Corn"},"content":{"rendered":"\n

Here we are again, just me and what looks to be just another big bowl of salad. But wait, this one is different. A few veggies and a whole lot of grain. What I love about grains in salads is their ability to deliver an all-in-one healthy, filling meal — this time with barley. This salad with its south of the border flavors is the perfect make-ahead vegetarian dish \u2013 whether for a picnic, barbecue or pack-to-go lunch.<\/p>\n\n\n\n

Barley Salad with Roasted Corn and Smoky Flavors<\/h2>\n\n\n\n

Sweet, cool, smoky – anyone from Spain swears by smoked paprika<\/a> and its ability to deliver a warm flavor of ripe peppers and spark feelings of sunshine. It\u2019s fantastic for adding a smoky flavor to any dish and even the \u201chot\u201d version is relatively mild \u2013 it has some spicy undertones, but really resembles something more like a mixture of sweet red bell pepper and cayenne.<\/p>\n\n\n\n

Barley is one of those brilliantly healthy grains that doesn’t get the attention it deserves. With a slightly malty character, chewy texture and mild nutty flavor, it\u2019s a delicious whole grain that goes beyond classic the beef and barley soup (something that made regular appearances in my mother\u2019s kitchen when I was a kid). Barley is terrific used in salads and pilafs and as I have been told it\u2019s the secret key ingredient in making a super delicious and tasty veggie burger.<\/p>\n\n\n\n

Thanks to vegan chefs like Attila Hildmann, previously unloved grains such as buckwheat, barley and the likes have never had so much attention. Attila, tokened as being the Germany\u2019s version of young Jamie Oliver (albeit a meat-free, dairy-free, etc. etc. version of dear Jamie) is the shining star in the vegan cuisine scene and has brought a lot of attention to eco-friendly cooking and the importance of maintaining healthy eating habits and a healthy lifestyle. As you can pantries are now full of this stuff. High time. Whole grains are fantastic.<\/p>\n\n\n\n

\"Barley<\/figure>\n\n\n\n

<\/p>\n\n\n\n

Barley is making a comeback<\/h2>\n\n\n\n

The most common type of barley<\/a> found in most kitchens is pearl barley. It\u2019s light in color and has had both its hull and bran removed, and often the germ, too. While even pearled barley that\u2019s been “polished” retains many vital nutrients, it\u2019s actually not a whole grain. Although it has been refined, it is still much healthier than other refined grains. This processing makes it less chewy to the bite but allows it to cook up faster. If you’re looking for a most robust, whole grain option, then hulled barley is the way to go.<\/p>\n\n\n\n

Hulled barley in contrast has been minimally processed\u2014and carefully so, as to only remove the tough inedible outer hull. It’s tremendously high in dietary fiber and nutrition, and has a more pronounced nutty flavor. It also requires a longer cooking time.<\/p>\n\n\n\n

TIP: <\/strong>Preparing barley is an easy task. However, you can consider giving it a soak overnight to help the process along. If soaked, the barley it will only need to cook for about 15 minutes. Otherwise, plan 30 to 45 minutes.<\/p>\n\n\n

<\/div>
\n \n
\n
\"Barley<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Barley Salad with Roasted Corn, Zucchini & Red Pepper<\/h2>
<\/div>\n