Barley is a healthy high-fiber and high-protein whole grain boasting numerous health benefits. It adds a pleasantly chewy texture and nutty flavour to any dish. This was my first preparation with barley , got to learn this recipe from a lovely sandwich n salad lunch at a friend's place. You can substitute corn with mushroom/zucchini etc..any vegetable of your choice ! Do not throw away the water the barley was boiled in..use it in dals or as a stock for soups as it is extremely healthy.
1 cup barley
1 litre water
1.5 cups steamed/boiled corn
2 tablespoons olive oil
Pomegranate (to garnish -optional)
For the dressing
1 tablespoon balsamic vinegar
1 tablespoon brown sugar (or honey)
1 teaspoon crushed pepper
1 teaspoon paprika (or chilli flakes)
Salt to taste
1 tablespoon fresh or dried herbs (basil/oregano)
1. In a pan, boil the water. Add the barley and let it boil on a medium flame for approximately 20 minutes. The water gets very starchy when the barley is almost cooked, also the grain increases to more than double after boiling.You can add more water if it is getting too thick and starchy.You need to test if the barley is done by taking out one grain and pressing between your fingers, the feel should be like that of cooked pasta.
2. When done, drain away the water by using a sieve. Place the drained barley under running cold water for half a minute.
3. In a pan, heat the olive oil and saute the corn for a minute or two on medium heat.
4. Mix all the dressing ingredients, add to the barley and toss in the corn..the salad tastes as nice warm as cold
Garnish with pomegranate/sesame seeds/ toasted nuts..your choice!
Ingredients (serves 4)
1 cup barley
1 litre water
1.5 cups steamed/boiled corn
2 tablespoons olive oil
Pomegranate (to garnish -optional)
For the dressing
1 tablespoon balsamic vinegar
1 tablespoon brown sugar (or honey)
1 teaspoon crushed pepper
1 teaspoon paprika (or chilli flakes)
Salt to taste
1 tablespoon fresh or dried herbs (basil/oregano)
1. In a pan, boil the water. Add the barley and let it boil on a medium flame for approximately 20 minutes. The water gets very starchy when the barley is almost cooked, also the grain increases to more than double after boiling.You can add more water if it is getting too thick and starchy.You need to test if the barley is done by taking out one grain and pressing between your fingers, the feel should be like that of cooked pasta.
2. When done, drain away the water by using a sieve. Place the drained barley under running cold water for half a minute.
3. In a pan, heat the olive oil and saute the corn for a minute or two on medium heat.
4. Mix all the dressing ingredients, add to the barley and toss in the corn..the salad tastes as nice warm as cold
Garnish with pomegranate/sesame seeds/ toasted nuts..your choice!
