Green Pot Barley Salad

Pot Barley

Rose Princes new book The New English Table: features over 200 Recipes That Will Not Cost The Earth is an inspring guide to rediscrovering long lost British ingredients. That is what the reviews say and I would concur following a breif flick through in the bookshop, however . Though I am on a promise to not to buy any more cookbooks I did see Rose Prince demonstrate one recipe on television Kasha salad – a buckwheat groat salad , I am proud of my local seasonal credentials but my jars of staples rather put me to shame

  • Bulgur Wheat , Turkish in origin is a cereal food made from several different wheat species grain is parboiled, dried (usually by spreading in the sun) and then de-branned
  • Cous Cous , a staple of Algeria ,Morroco and Tunisia is a is a pasta consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour.
  • Quinoa, originating in South America a species of goosefoot (Chenopodium) grown as a crop for its edible seeds.

In terms of ancient british grains the only one I think I have ever used is Pearl barley traditionally used in winter English soups used as both a puffy grain and a thickener , in it is prepared by removing the the thick outer hull and polishing process removes the bran layer as well, leaving just the “pearl” inside.

However if we are going for ancient unprocessed grains , research suggested Pot Barley , where the outer hull is left intact, along with the inner pearl of the kernel. Perhaps the older grains have because these take longer took cook a gentle simmer for an hour versus the pour the water on a leave for quarter of an hour .

I used some leftover poached chicken and seasonal vegetables to make a tasty grain salad The grains remain slightly chewy with a slightly nutty taste and I think look very attractive will definitely be something I make again and new feature for summer salads ,

Poaching a Chicken

1 medium Chicken
2 glasses of white wine
2 pints of warm water
Fresh Herbs e.g in this case some fennel , parsley and thyme

  1. Simply cover the chicken in boiling water the white wine and fresh herbs ,
  2. Bring to the boil and simmer for approx 1.5 hours for a medium chicken

The excellent thing about poaching a chicken it you end up with almost instant chicken stock by strain the herbs from the cooking liquid and skim off any fat
Green Chicken Barley Salad

Green Chicken Barley Salad

200g of pot barley
2 pints of chicken stock
100g of Leftover chicken roast or poached
Handful of fresh herbs ( thyme , fennel and parsley – finely choped
100g Green vegetables broccoli & asparsus – steamed
1 Lemon – juiced

  1. Simmer the pot barley for 45 minutes in the stock
  2. Mix in the chicken , vegetables lemon juice and herbs
  3. This is delicious hot or cold and you could easily miss out the chicken

Grain recipes

Winter tabbouleh

Cous Cous with fresh chilli tomato and coriander



  1. Looks like a nice simple dish. Is this the same type of barley that’s normally used in soups like “Beef and Barley” soup? They look larger / plumper than what I have had in the past. Nice blog site too!


  2. I have just discovered your blog via Limes and Lycopene and love the number of recipes that you have filed under beans pulses & grains as I am a fan of all 3!

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