Teriyaki Barley Salad Recipe

Teriyaki Barley Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Bring a taste of the Orient to your own dinner table with this recipe. It's a salad that tastes like a stir-fry! Try it and see if it doesn't perk up your next dinner.—National Barley Foods Council, Mary Sullivan, Spokane, Washington

[X]

Rate Teriyaki Barley Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Teriyaki Barley Salad Recipe

Prep: 20 min. Cook: 45 min.

Yield: 6 Servings

20 45 65

Ingredients

1-1/2 cups water
1/2 cup medium pearl barley
1/4 teaspoon salt
2 medium carrots, thinly sliced
8 ounces fresh or frozen snow peas
2 cups cubed cooked chicken
1 can (8 ounces) sliced water chestnuts, drained
4 green onions, thinly sliced
1/4 cup vegetable oil
1/4 cup teriyaki or soy sauce
1 tablespoon cider or white wine vinegar
1/2 teaspoon garlic powder
1 teaspoon grated fresh gingerroot

Directions

In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender.
Meanwhile, place carrots and a small amount of water in a pan; cover and cook for 2-3 minutes. Add peas; cook 1 minute longer or until crisp-tender. Drain. Combine barley, carrots, peas, chicken, water chestnuts and onions. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over warm barley mixture and toss to coat. Refrigerate until serving. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 300 calories, 13 g fat (2 g saturated fat), 42 mg cholesterol, 560 mg sodium, 28 g carbohydrate, 6 g fiber, 19 g protein.

Originally published as Teriyaki Barley Salad in Country Woman July/August 1999, p40