This is my another successful experiment on barley. As I told you in the previous recipe, when we use whole grains, we need to use the right ingredients to flavor the dish, else it will taste bland. This time I tried to flavor it while soaking the barley...I should say it tasted way better.
This salad was yummm....I kept on eating all through the evening. I hope you will also try and like it....
Ingredients:
---------------
1/2 cup pearl Barley
2 medium Beet roots
3 tbsp Mint chopped
1/2 small Red Onion sliced thin
1 Tomato sliced or cubed
1 green Chili Chopped
1 Lemon rind grated and juice
Salt and Pepper to taste
2 tbsp Olive Oil
1 1/2 cup Water
1/4 tsp Knorr Vegetable/Chicken Seasoning (If you can't find or don't have one, you can add salt instead)
Method:
----------
1. Preheat oven to 350F.
2. Wash the beetroot, wipe it clean with paper towel and individually wrap it in aluminium foil, place the beetroot in a baking sheet and roast it for about 1 hr and let it come to room temperature before opening the foil.
3.1. Wash the barley, add knorr vegetable/ chicken seasoning and 1 1/2 cup water and bring it to a boil. Off the flame and let it soak for about an hour or two until the water is all soaked up by the barley.
4. Remove the foil from the roasted beetroot and peel the skin and slice or cut into desired shape (like strips, or cubes or chop it).
5. Place all the ingredients, tomato, onion, barley, beetroot, mint, salt, pepper, lemon rind, lemon juice and olive oil and mix all well and keep it for about 30 mins until all the juices have been absorbed by the beets and barley.
6. You can serve this as a light dinner (as I did) or as a warm/cold salad.
Note: If you want to serve it warm, prepare the dish and serve it immediately after the beets are chopped.
If you want to serve it cold, after mixing all the ingredients keep it in the fridge for about 30 mins.
Re-posting this recipe to send to the event "Salad Spread" hosted by Taste Junction
