Articles & Recipes
Warm Barley Mushroom Salad
Ingredients
1 cup barley or soften cracked wheat (200 grams)
2 cups water (500 ml)
1 teaspoon olive oil (5 ml)
2 Tabsp water (40 ml)
2 finely chopped cloves garlic (6 grams)
20 medium sliced mushroom (300 grams)
1 finely sliced red capsicum (200 gram)
1 finely sliced yellow capsicum (200 grams)
2 julienne carrots (200 grams)
Dressing
2 tabsp rice vinegar (40 ml)
2 tabsp lite soy sauce (40 ml)
1 tabsp sugar (18 grams)
1 cm minced ginger or 1 teaspoon dried
1 teaspoon sesame oil (5 ml)
Salt and pepper to taste
1/4 cup slivered almonds (40 grams)
Method
Bring barley and water to a boil, cover and turn heat to low to steam for 15 minutes.
Leave covered for a further 30 minutes.
Fluff with a fork.
Heat oil and water in a non-stick pan and stir fry garlic.
Add mushroom, capsicum and carrot and stir-fry for a further 5 minutes. Don’t over cook.
Toss vegetable mixture through rice.
Prepare a dressing of vinegar, soy sauce, sugar, ginger, sesame oi, salt and pepper to taste.
Pour over salad and leave for 1 hour or more to allow flavours to develop.
Roast slivered almonds until golden.
Sprinkle on top of salad and serve warm or cold.
Serves : 6
Nutrients per Serve :
KJ 845, Calories 205, Carbohydrates(grams) 28.4, Fat(grams) 6, Protein(grams) 7.9, Sodium (milligrams) 203
Note
Egg Free, Lactose Free, Vegetarian