Name: Slow-Cooker Summer Barley Salad
Total time: 3 h
Ingredients: 1 cup pearl barley , rinsed; 3 tablespoons extra-virgin olive oil; 1 teaspoon ground coriander; 1 tablespoon grated lemon zest plus 1 tablespoon juice; Salt and pepper; 1 pound yellow summer squash or zucchini; 10 ounces cherry tomatoes , halved; 1/2 cup fresh parsley leaves; 1/3 cup plain yogurt; 2 tablespoons minced fresh chives; 1 garlic clove , minced

Why This Recipe Works

To showcase the appealingly nutty taste of barley, we kept the flavors simple—just lemon and coriander—and constructed a salad that paired the barley with piles of fresh veggies and a yogurt-herb dressing. To get perfectly cooked barley, we needed to find the right liquid-to-barley ratio for the slow cooker. After a few tests, we found that 2¼ cups of water to 1 cup of barley produced barley that was cooked through once all the water had been absorbed, while leaving the texture still on the soft side. Reducing the amount of liquid wasn't an option because it resulted in unevenly cooked barley. To maintain a bit of the grains’ toothsome structure and ensure even cooking, we briefly toasted the barley in the microwave before adding it to the slow cooker.

Before You Begin

Do not substitute hulled, hull-less, quick-cooking, or presteamed barley (read the ingredient list on the package to determine this) in this recipe.

Instructions

1. Lightly coat slow cooker with vegetable oil spray. Microwave barley, 1 tablespoon oil, and coriander in bowl, stirring occasionally, until barley is lightly toasted and fragrant, about 3 minutes; transfer to prepared slow cooker. Stir in 2¼ cups water, 2 teaspoons lemon zest, and ½ teaspoon salt. Cover and cook until barley is tender, 3 to 4 hours on low or 2 to 3 hours on high.

Drain barley, if needed, and transfer to large serving bowl; let cool slightly. Using vegetable peeler or mandoline, shave squash lengthwise into very thin ribbons. Add squash ribbons, tomatoes, and parsley to bowl with barley and gently toss to combine.

Whisk yogurt, chives, garlic, lemon juice, ¼ teaspoon salt, ¼ teaspoon pepper, remaining 2 tablespoons oil, and remaining 1 teaspoon lemon zest together in separate bowl. Add dressing to salad and toss to coat. Season with salt and pepper to taste. Serve.