I tried it. I liked it. And I made it again, and again. That’s the way it went with this Sausage and Barley Jambalaya recipe. It wasn’t the first time I’d had barley, as my blogging pal Eva at KitchenInspirations has been making barley risotto for a long time because of its health benefits.
Barley deserves all the credit for giving this dish a lovely nutty and creamy texture that is quite unique. It also makes the dish hearty, filling and good for you!
A cereal grain, barley is heralded for its ability to help reduce cholesterol and reduce the risk of cardiovascular diseases, among other benefits. Go figure! It is also what I would call a “low profile” grain—it goes along its way quietly, while quinoa continues to make a splash in culinary circles, even landing a couple of book deals. I find it all a bit surprising, given that barley is a key ingredient in one of the world’s most popular drinks.
I decided that since I liked the Barley Jambalaya so much, that I needed to try it in something else, something other than a soup or a stew. So, I came up with a new barley salad that I think you may like…
It’s a Mediterranean Salad that combines all of my favourite summer flavours—olives, basil, feta, grape tomatoes, lemon and roasted red pepper.
There you have it. There are lots of reasons to give barley at try—it’s inexpensive, versatile and a healthy alternative to orzo or rice.
If you decide that barley isn’t for you, then you might like Betsy’s Couscous Salad, over at Bits and Breadcrumbs, which also features kalamata olives, basil and feta with a lovely lemon dressing.
Sausage and Barley Jambalaya
Slightly adapted from Judith Finlayson’s, Delicious & Dependable Slow Cooker Recipes
- 1 lb mild Italian sausage, removed from casings
- 2 onions finely chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp dried oregano leaves
- 1 tsp salt
- ½ tsp cracked black peppercorns
- 1 cup pearl barley, rinsed well
- 1 can (28 oz/796 mL) diced tomatoes, including juice
- 3 cups chicken stock
- 8 oz medium shrimp, cooked, peeled and deveined
- 1 roasted red pepper, chopped (I use jarred)
- Cook sausage over medium-high heat, breaking up with a spoon, until no longer pink. Transfer to slow cooker.
- Drain excess fat from pan. At medium heat, sauté onions until softened. Add garlic, thyme, paprika, oregano, salt, pepper and cook for one minute. Add barley and stir well. Add tomatoes and chicken stock and bring to a boi.
- Pour mixture over sausage and stir. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add shrimp and roasted pepper. Cover and cook on high for 20 minutes, until shrimp is heated through.
Mediterranean Barley Salad
- 1 cup pearl barley, rinsed well under running water
- ¼ cup freshly squeezed lemon juice
- 2.5 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 6 to 7 fresh basil leaves finely chopped
- ¾ cup feta, diced (I used low fat feta)
- 2.5 tbsp toasted pine nuts
- ¼ cup roasted red pepper, finely chopped (I use jarred)
- ¼ cup kalamata olives (pits removed and ripped in half)
- ½ cup grape tomatoes, cut in half
- 2 scallions, sliced finely
- Add rinsed barley, along with 3 cups of water to medium saucepan. Bring to boil, then reduce heat to low and cook for 20 to 25 minutes. Drain excess water and allow barley to cool to room temperature in a large bowl.
- Mix lemon juice, olive oil, salt, pepper and basil in small bowl. Add mixture to barley and stir well. Add feta, pine nuts, red pepper, olives, tomatoes and scallions. Mix well. Serve at room temperature.