Roasted Barley, Corn, and Raddichio Salad with Balsamic Reduction

by Gena on October 20, 2011

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I’ve allotted exactly thirteen minutes for this post amidst studying, which I’m afraid won’t begin to do justice to the beauty and taste of the recipe I’m about to share. Fortunately, this recipe happens to be very simple, as well as very delicious, so it won’t take much verbiage to convey. In fact, I’d almost rather let photos do the talking…

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But then you wouldn’t know how to make it yourselves. Instead, here you go.

Roasted Barley, Corn, and Raddichio Salad with Balsamic Reduction (vegan, soy free)

Serves 4

1 cup barley, rinsed
1 container cherry tomatoes, halved
1/2 head raddichio, sliced into thick ribbons
2 ears corn
2 tbsp olive oil
Salt and pepper to taste
1/4 cup balsamic vinegar
1 tbsp sugar (I use palm sugar)
1/4 cup chopped basil

1) Cook barley according to package instructions and set aside till ready to use.

2) Prep 2 baking sheets with foil or parchment (or a nonstick spray). Onto one, pile the radicchio and 2 ears corn. Drizzle with 1 tbsp olive oil, and sprinkle with salt and pepper. Use hands to coat it all with oil and spices.

3) Onto the other sheet, place halved cherry tomatoes. Coat these in another tbsp or so of olive oil, and dust them with salt and pepper.

4) Put all veggies in a 400 degree oven for at least 30 min (you may have to take out either the radicchio or the tomatoes before then, if they burn, but the corn should take at least that long).

5) Add tomatoes and radicchio to barley. Cut corn off the cobs and add to barley, too. Toss, season with salt and pepper. The tomatoes should give this natural sweetness!

6) Place vinegar and sugar in a saucepan, simmer, and let thicken (10 min or so). Drizzle the balsamic glaze over each serving bowl of this supremely easy and simple grain recipe.

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Look at all that bright, fresh corn, and those gooey sweet cherry tomatoes!

This recipe really highlights what a little roasting can do. The salad demands little more seasoning than salt and pepper, but it’s because the tomatoes and radicchio contribute a wonderful, smoky sweetness to the dish. To add anything else to this recipe would actually diminish it’s beauty: that’s the essence of really great, simple food.

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Also: who knew radicchio can be so sweet? I was astounded by the caramel hints it took on in this recipe. Yet more proof that roasting elevates food to places that pan frying and steaming simply can’t. It’s such an invaluable kitchen skill.

OK. I’m two minutes behind time. Sorry for the express recipe, friends, but these are long days for this little pre-med student. Have a great night, and see you soon for weekend eats and treats!

xo

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{ 26 comments… read them below or add one }

Averie @ Love Veggies and Yoga October 20, 2011 at 11:31 pm

I am actually shocked you got that up in 13-15 minutes. You are a speedy blogger!

Barley..haven’t had it in ages, but I love it. And that balsamic reduction is right up my alley. So is that tablecloth/napkin in the first picture. Very pretty…I dig it!

Good luck with the studying, Gena :)

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Ali October 20, 2011 at 11:43 pm

Wow! So much flavour for only fifteen minutes! This looks amazing and I think My Baby Sister would die eating this. It is so true that roasting does amazing things to food. Whenever I cook for My Love and Baby Sister, if I can roast something, I will do it! I wish you much love and luck with your studies!!

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Natalcho October 21, 2011 at 2:36 am

Good! My work days are much longer these days so I am always looking for quick and tasty recipes. I will give this one a try as soon as I locate some raddichio.

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Gena October 21, 2011 at 8:02 am

It’s so fantastic. Hope you enjoy it!

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Tara October 21, 2011 at 3:09 am

Awesome Gen, I love one pot wonders!

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Alissa - Not Just Apples October 21, 2011 at 3:36 am

Everyone seems to adore roasted radicchio – something wonderful must happen in the oven or on the grill! I still haven’t tried it yet, but this seems like a wonderful combo :)

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Ali Seiter October 21, 2011 at 5:14 am

Oh my goodness, does this look delicious! It combines three of my favorite foods: sweet corn, cherry tomatoes, and balsamic vinegar. My last radicchio endeavor was overpoweringly bitter, but perhaps the chicory flavor would mellow in this recipe. I hope I can still get corn at the farmers market–only one stand offered it up last week! Fingers crossed.
-Ali.

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Fran@ Broken Cookies Don't Count October 21, 2011 at 6:36 am

This looks so delicious and yes Easy! The best kind of reicpe.

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Alexia October 21, 2011 at 7:22 am

oh yum- i love balsamic reduction but i happen to never get the taste absolutely right. Barley salads are amongst my favourites, i love the chewiness! Since I am in India I am totally into Indian flavours and spices and make my barley salads with roasted (or stir fried w coconut oil) carrots, cumin, chili, coriander and mung bean sprouts. delicious!

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Gena October 21, 2011 at 8:02 am

That sounds fantastic, Alexia!

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tweal October 21, 2011 at 8:25 am

I totally have to try this – I am not a radicchio fan, but then, I’ve never tried roasting it. I love barley though so this recipe seems right up my alley. Thanks for sharing :)

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jenna October 21, 2011 at 8:34 am

i’ve had a recipe similar to this i’ve been wanting to try. this looks great and i love the addition of radicchio

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Jess @ Jess Go Bananas October 21, 2011 at 8:40 am

I love adding balsalmic to dishes! It adds such fantastic flavor!

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bitt October 21, 2011 at 10:52 am

impressive 15 minute post. thanks for thinking of all of us despite your busy schedule.

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Hoshigaki October 21, 2011 at 11:19 am

I have found that I want to roast and bake more of my veggies lately as it gets colder and colder. I still love a hefty raw salad during the week but have been drawn to turning on my oven to bake the winter squash, carrots and beets I’ve been getting in my farm-share.
I can still find local corn and raddichio at the town market. I think this recipe could even be morphed into a savory breakfast option.
Thanks for the inspiration Gena!

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Ela October 21, 2011 at 11:27 am

Sounds delectable–and I imagine for us gluten free folks it would be great with wild rice too!

I’m so in accord with the thirteen-minute blog post allocation! I’m getting ready to write a post in a similar push timeframe–it’s the way to get it done, some days.

Good luck with all the study
love
Ela

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Marcella Marsella October 21, 2011 at 11:38 am

I’ve been on a barley salad kick and also have some palm sugar coming to me in the mail. I’m excited to try it (for the first time ever) with this recipe! What a nice and simple post. I wish I could do that in 13 minutes!

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Amanda October 21, 2011 at 11:50 am

I love the addition of the fresh corn and balsamic reduction. Simple and delicious!

As a fairly new blogger, I have no idea how you wrote that post in just over 13 minutes. I’m still learning and very slow!

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Bex October 21, 2011 at 7:20 pm

Looks wonderful! I’m in love with roasting, especially now that the weather is starting to cool.
Happy studying!

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AR fans October 21, 2011 at 8:22 pm

Outstanding post! And, in 13 minutes… it’s hard to get much of anything worthwhile done in 13 minutes— guess that makes you the 13 minute expert! :)

I only wish there was a grocery store next door so we could have this for lunch tomorrow. Looks delicious! Will try soon and report back! :)

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GetSkinnyGoVegan October 22, 2011 at 9:40 am

This looks divine and love the sound of “balsamic reduction”!

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Melomeals: Vegan for $3.33 a Day October 22, 2011 at 4:11 pm

My mouth is watering.. this looks soooo good!

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Kaitlyn@TheTieDyeFiles October 22, 2011 at 6:58 pm

I love when you give your recipes fancy names like “balsamic reduction” (even if that’s what it is), because when I make them it sounds impressive when I brag to my boyfriend about my dinner. Roasting vegetables is so comforting at this time of year.

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Heather October 22, 2011 at 8:15 pm

Wow. Props to you…13 minutes?! That is champion status, Gena. Your dish looks amazing, per usual. Good luck with your studying! Maybe the Orgo force be with you. ;-)

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Nicole October 22, 2011 at 10:34 pm

Nice blog! Love this recipe. It looks divine :)

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Hannah October 23, 2011 at 3:52 am

Holy smokes, all this in thirteen minutes? I had a sneaking suspicion you were also Wonder Woman.

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