Roasted Barley, Corn, and Raddichio Salad with Balsamic Reduction

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!


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