Teriyaki Barley Salad Recipe

5 1
Teriyaki Barley Salad Recipe
Teriyaki Barley Salad Recipe photo by Taste of Home
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Teriyaki Barley Salad Recipe

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5 1
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.

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
  • 1/4 teaspoon ground ginger or 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.
Originally published as Teriyaki Barley Salad in Country Woman July/August 1999, p40

Nutritional Facts

1 each: 300 calories, 13g fat (2g saturated fat), 42mg cholesterol, 560mg sodium, 28g carbohydrate (7g sugars, 6g fiber), 19g protein.

  • 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
  • 1/4 teaspoon ground ginger or 1 teaspoon grated fresh gingerroot
  1. In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender.
  2. 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.
Originally published as Teriyaki Barley Salad in Country Woman July/August 1999, p40

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