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Barley and Roasted Pumpkin Salad with Cashew Dressing

Friday, August 23, 2024

This vibrant barley salad is a great autumn / winter side dish or a simple lunch with great textures and seasonal flavours. Barley, either hulled or pearl, has a low GI, so it will leave you feeling fuller for longer. However, barley is not gluten-free, so feel free to use brown rice, oats or buckwheat instead to meet your dietary needs. If desired, toss the cooked barley with some dried sour cherries or cranberries to add a pop of colour and the pleasant tart sweetness.

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Pearl Barley Balls with Spiced Yoghurt Dip

Saturday, June 12, 2021

These baked pearl barley balls are healthy, delicious, nutty and super easy to make! Plus, you can make them ahead and freeze for later. They are awesome for an appetizer, or as a side, or main dish---an easy dish that never fails to satisfy. This recipe will leave you with some dressing leftover, but it keeps well in the fridge to use for other salads.

Pearl Barley Balls	Spiced Yoghurt Dressing
125 g Pearl barley 1 Large egg 1 Schallot, finely chopped 1 tsp Turmeric poweder 1 tsp Cumin powder 1/2 tsp Cinnamon powder 1/2 tsp Cayenne pepper 2 tbsp Fresh flat parsley or coriander, chopped 50 g Raisins Salt and pepper, to taste 5 tbsp Olive oil to fry Leafy greens, to serve Pomegranate seeds, to serve	1/2 tsp Cumin powder 1/2 tsp Coriander powder 1/3 tsp Turmeric powder 250 g Greek yoghurt 1 tbsp Olive oil 1 tbsp Fresh parsley, chopped 1 clove Garlic, minced 1 tbsp Raisins Sea salt and freshly ground black pepper

Cook the pearl barley according to the package instructions. Rinse under cold water to remove the starch and leave to drain until cool enough to handle.
Preheat the oven to 180C/350F. Mix together the rest of the ingredients, excpet the olive oil, with cooled pearl barley. Shape the mixture into golf-ball sized balls or patties. Place in the fridge for 30 minutes.
Heat a large frying pan and add the olive oil, once hot add the balls and fry about 4 minutes until lightly golden brown. Finish them in the oven for 10 minutes.
While the pearly barley balls bake, prepare the dressing. Place cumin, coriander and turmeric in a small skillet over medium heat. Cook 1 minute or until fragrant. Combine spice mixture, Greek yoghurt, and remaining ingredients in a medium bowl, stirring to combine.
Arrange the pearl barley balls on a bed of salad, sprinkle some pomegranate seeds over. Serve with the prepared spiced yoghurt dressing.

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Pearl Barley Salad with Wild Garlic Pesto

Tuesday, May 11, 2021

This storecupboard grain with its nutty flavour and chewy texture makes a great alternative to rice or couscous in this filling and delicious salad teamed with red onion, sweet juicy orange, ripe grape tomatoe and a wild garlic pesto. This salad make a great side dish for some roasted chicken or even main meal salad.
Barley comes in two basic forms: hulled and pearl. They are both nutritious, rich in calcium, minerals, iron and potassium and contains lots of soluble and insoluble fiber that supposedly helps with digestion.
Hulled barley has had the tough, inedible outermost hull removed but still retains its bran and endosperm layer. It's brown in colour and nuttier and chewier. The outer bran of pearl barley is removed and the grain polished to a pale, creamy-coloured grain, making it more tender to the bite and faster to cook than the hulled variety.

	Wild Garlic Pesto
250 g Pearly barley 750 ml Water 1 Red onion, diced 1 Orange, peeled and diced 120 g Grape tomatoes, halved 2 tbsp Wild garlic, chopped	100 g Wild garlic leaves 30 g Parmigiano-Reggiano, finely grated 1 clove Garlic, finely chopped 1/2 Lemon, zested and juiced 30 g Pine nuts , toasted 80 ml Extra-virgin olive oil Sea salt and pepper

Rinse and roughly chop the wild garlic leaves. Blitz the wild garlic leaves, grated Parmigiano-Reggiano, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add in olive oil. Taste, season and add in lemon juice. Transfer the pesto to a clean jar and top with the extra olive oil. Will keep in the fridge for two weeks.
Place the pearl barley in a bowl and add enough water to cover the grain by 1 to 2 inches. Rub it with your fingers, drain the water, and repeat a few times. Transfer the grain into a mesh strainer and rinse under running water. Drain.
Place barley in a saucepan and cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer, stirring occasionally, for 30 minutes until the barley is al dente. Drain. Refresh under cold running water. Drain again.
Place them in a large bowl. Add in red onion, orange, wild garlic and the pesto. Toss gently to combine.

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Chocolate Barley Grass Tart

Thursday, March 15, 2018

A luscious barley grass ganache and hazelnut einkorn chocolate tart crust is a match made in heaven. Deliciously creamy, refined-sugar free sweet and very easy to make too!

Chocolate Einkorn Pastry	Barley White Chocolate Filling
150 g Einkorn flour 50 g Hazelnut meal 30 g Lightly alkalized cocoa powder 60 g Erythritol granules 120 g Chilled butter, chopped 1 Large egg	200 g White chocolate, chopped 100 ml Coconut cream 2 tsp Coconut oil 2 tsp Barley grass powder

To make the chocolate pastry, place the einkorn flour, hazelnut meal, cocoa, erythriitol and butter in the bowl of a food processor and process until it resembles dry breadcrumbs. Add the egg and process until mixture just comes together. Turn onto a work surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 200C/400F. Roll pastry out on a lightly floured surface to a disc large enough to fit a 22cm tart pan with removable base. Trim the edges and place in the fridge for 15 minutes to rest. Line with baking paper and fill with pastry weights or dried beans. Bake in preheated oven for 10 minutes. Remove the paper and pastry weights and bake for a further 10 minutes or until pastry is cooked through. Cool the pastry on a wire rack while prepare the filling.
Bring the cream to the boil in a small saucepan. Place the chocolate in a medium heatproof bowl. Pour the hot cream over the chocolate and stand for 3 minutes. Stir the chocolate mixture until smooth. Add in coconut oil and barley grass powder. Stir until smooth.
Pour the filling into the crust. Chill for at least 4 hours or overnight until set. Dust with cacao powder if desired.

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Spelt Barley Bread with Avocado and Cranberries

Tuesday, September 02, 2014

A healthy and moist quick bread made with spelt flour, ground naked barley, cranberries and avocado in place of butter. It keeps well in the refrigerator, for toasting throughout the week for breakfast or afternoon tea. You can also serve this with a good dose of maple syrup or peanut butter.

Spelt Barley Bread with Avocado and Cranberries

adapted from NY Times

200 g Spelt bread flour (Dinkel #1050)
50 g Naked barley flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2-3/4 tsp Sea salt
4 Eggs, medium
100 g 1.5% Plain yogurt
250 g Avocado flesh, mashed
70 g Dried cranberries

Preheat the oven to 180C/350F. Line a standard loaf pan with baking paper. Sift together the spelt flour, baking powder, baking soda and salt.
Beat the eggs in a large bowl. Whisk in the yogurt and the oil. Quickly whisk in the flour, and fold in the cranberries. Scrape into the bread pan.
Bake for 45-50 minutes until a skewer inserted in the middle comes out clean. Remove from the oven, allow to cool for 10 minutes in the pan. Turn onto a rack and allow to cool.

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Naked Barley Salad with Roasted Sweet Potatoes and Grapes

Monday, August 04, 2014

Healthy and delicious, this salad is a perfect low GI meal as it uses naked barley, sweet potato and grapes. The lower a food's glycemic index or glycemic load, the less it affects blood sugar and insulin levels.
Naked barley, aka hulless barley, is a low glycemic food that is not just good as part of a diabetic-friendly diet, It also helps to fight diabetes. Its soluble fiber slows the absorption of sugar and reduces the risk for developing Type 2 diabetes. It has a chewy texture and more fiber and nutritional value than pearl barley, which has been processed to remove the hull and bran. You can use naked barley everywhere that you formerly used rice.

Salad	Dressing
200 g / 1 cup Naked barley 1l / 4 cup Water 1 tsp Salt 400 g Medium sweet potato 1 tbsp Maple syrup 1 tbsp Olive oil 150 Grapes, halved 1 Red onion, thinly shredded 1 Small carrot, thinly shredded 2 stalk Spring onions, chopped Romaine lettuce, halved lengthwise	45 ml White balsamic vinegar 2 clove Garlic, minced 1 tsp Dijon mustard 80 ml Olive oil Salt and pepper to taste

Rinse barley under cold running water and drain. In a medium saucepan, bring water with salt to a boil. Add barley and bring back to boil, then reduce to low heat and cook, covered, for 50 minutes or until barley is tender. Drain and rinse with cold water. Transfer to a bowl.
Meanwhile, preheat oven to 200C/400F. Line a baking tray with baking paper. Peel sweet potatoes and cut into 3cm cubes. Toss the cubed sweet potatoes with maple syrup and olive oil, then arrange them on a baking tray in a single layer. Season with salt and pepper and roast for 15 minutes. Remove from oven and set aside to cool.
In a small bowl, combine white balsamic vinegar, garlic, and mustard. Whisk in olive oil, salt and pepper to taste.
Combine barley, sweet potatoes, grapes, red onion, carrot and spring onions in a large salad bowl. Pour the dressing over the barley mixture and toss. Spoon the salad over the Romaine lettuce halves and serve.