Wednesday, January 8, 2014

Barley with Roasted Vegetable Salad and Cilantro Lime Sauce























Barley with Roasted Vegetable Salad and Cilantro Lime Sauce
There’s so many wonderful grains to try, I’m definitely a victim of repeating my grains but it’s time to step out and try others more often such as barley, faro, wheat berries and spelt. They are whole grains, very nutritious and fun to eat with their chewy texture. A healthy variety included in the diet ensures the body receives the nutrients, minerals and vitamins to sustain balance, and anyway who wants to eat the same thing over and over. 
When cooking grains make more than you need and keep them in the fridge so that at anytime a quick and easy lunch can be enjoyed. Steamed or raw veggies along with an avocado some fresh herbs, nuts and seeds make for a healthy lunch or dinner and top with some yummy dressing.
What I really like about this dish are the textures, the sweet, spice and bitter. The creamy cilantro dressing is a nice finish and smooths the bitterness of the radicchio.

Barley Salad
1 cup whole grain barley
4 cups water
Sea salt
Sweet potatoes
Cauliflower
Coconut oil
Cabbage
Radicchio
Cranberry dried
Cilantro

Cilantro Lime Sauce
½ cup water
½ cup cashew
2 tsp Dijon mustard
1 tbsp noma shoyu or gf tamari 
3 Tbsp fresh squeezed lime-juice
1/8 tsp cayenne or 1/2 chipotle pepper in adobe sauce
½ garlic clove minced or more if you like - optional
½ tsp cumin
½ tsp paprika
2 tsp maple syrup
handful of cilantro  - stems removed

Note: check mustard and adobe sauce is gluten free if gluten intolerant

Soak the barley for 4 hours in water, rinse well and add the barley to a medium pot, add 4 cups of water pinch of sea salt and bring to a boil, lower heat and cover simmering for 55 minutes. Other grain options are faro, spelt or wheat berries follow cooking instructions since those will require less water.

Preheat oven to 400 rack in the middle
Peel the sweet potatoes or leave on if they are organic, cube and add to a large bowl along with the cauliflower, add  2-3 tbsp. coconut oil and toss well with sea salt. Place on parchment lined baking sheet and roast for 15-20 minutes should be fork tender.

While the vegetables are roasting chop some radicchio and cabbage and place in a large bowl, when the vegetables are done roasting add them and toss along with the cranberry.

Plating
Add barley, along with roasted vegetable salad and cilantro sauce, garnish with cilantro leaves or pumpkin seeds

No comments :

Post a Comment

Note: Only a member of this blog may post a comment.