The first time I had barley salad was at the temple training in Japan. Served after a vigorous 2 hours of tai-chi, it was the perfect choice on this hot summer day. Pearl barley is an easily digestible grain, with a cooling effect and a sweet and salty flavor. Presentation is also part of the eating experience and this salad has great eye-appeal.
1 cup
Pearl barley, washed and cooked in 2 cups water
1 medium
Carrot, diced
1/2 cup
Sweet or red onion, diced
1
Yellow, orange or red bell pepper, diced
1/2 cup
Fennel or celery, diced
1/2 cup
Roasted sunflower seeds
1/4 cup
Fresh dill, parsley or cilantro, finely chopped
1/4 cup
Fresh mint, finely chopped
Dressing
1/4 cup
Sesame or olive oil
Juice of half lemon
2 TB
Balsamic vinegar
1/4 tsp.
Cumin powder
4 drops
SteviaClear
Splash of shoyu or tamari
1
Transfer cooked barley to a large bowl to cool. When cooled, fluff with a fork.
2
Combine dressing ingredients in a cup.
3
Either water sauté the carrots in 1/2 cup Stevia Marinade or water with a pinch of sea salt for a few minutes until tender but crisp. Or, sauté carrot in a little sesame oil with ginger gratings or ginger juice and a hint of Stevia Extract or a few drops of SteviaClear.
4
Combine barley with the rest of the ingredients, add the dressing and allow flavors to meld for 30 minutes in the refrigerator. Adjust seasonings to taste.
Servings: 4
Cooking Tips
Barley cooks in about 30 minutes. For more digestibility, soak the barley for at least 4 hours before cooking.
