As the weather begins to turn cold, a big pot of soup simmering on the stove warms the heart as well as the hearth. Adding some whole grain barley to the pot will improve your health along with the flavor of whatever soup or stew you're cooking. In addition to its robust flavor, barley's claim to nutritional fame is based on its being a very good source of molybdenum, manganese, dietary fiber, and selenium, and a good source of copper, vitamin B1, chromium, phosphorus, magnesium, and niacin.
In this recipe, barley is sautéed similar to what you would do with rice. The added herbs and spices makes this a great dish on its own or serve with with a salad. Enjoy!
- 1 cup barley
- 2 cups water
- 1 teaspoon fresh ginger, minced
- 1 teaspoon fresh parsley, minced
- 2 teaspoons fresh basil, minced
- 2 tablespoons red bell pepper in small slices
- ½ teaspoon turmeric
- ½ teaspoon mustard seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon cumin seeds
- 1 tablespoon olive oil
- Bring water to a boil. Add barley and reduce to low heat.
- Cover and cook for 40 minutes or until water is cooked out.
- In a separate frying pan, heat olive oil.
- Add mustard seeds; when they begin to pop add cumin and fenugreek and cook for about one minute.
- Then add fresh ginger, turmeric and red pepper.
- After 3 minutes add the cooked barley. Cook for several minutes and garnish with parsley and basil.
- Add salt to taste.
The sole purpose of these articles is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. If you are seeking the medical advice of a trained ayurvedic expert, call or e-mail us for the number of a physician in your area. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.