Barley Salad

This is a double bone broth whammy! Use Butcher's Bone Broth to cook the barley (or any grain for that matter) to infuse it with extra nutrients and flavor. Our bone broth makes a reappearance to make the saucy dressing for this salad! This salad is addicting, don't say we didn't warn you!

Barley Salad from Roli Roti on Vimeo.


  • 1 cup pearled barley, dry
  • 3 cups Butcher’s Bone Broth (any flavor)
  • Pinch of salt
  • 2 large garlic cloves, minced
  • 1 package Butcher’s Chicken (any flavor)[optional]
  • 2 medium-sized tomatoes, diced
  • 1 cup chopped spinach
  • 3 tbsp balsamic vinegar
  • 1 tbsp chopped fresh basil
  • 1 tbsp honey
  • ½ tbsp soy sauce
  • Pinch of salt, to taste
  • Dash of black pepper, to taste
  • Basil leaves for garnish (optional)

  • Instructions:

    1. In a large saucepan, bring the barley, Butcher’s Bone Broth, and a pinch of salt to a boil over high heat. Reduce to a simmer and cover; cook for about 30-45 minutes until barley is tender and chewy. Drain broth (can reserve broth for cooking or sipping on alongside finished dish)

    2. While the barley cooks, heat the olive oil over medium-low in rimmed pan. Add tomato and spinach, saute until spinach is wilted. Stir in honey, soy sauce, balsamic vinegar, and basil including Butcher’s Chicken if using; cook for an additional 3 minutes until warmed through.

    3. Once the barley is done cooking, stir it into tomato and spinach mixture to combine. Servewarm or cold and topped with fresh basil. Let sit in fridge for a day to intensity flavors