so many reasons; its Raw Vegan, whole grain, keeps in the fridge for several days, gets better as the flavors set in, full of fresh veggies, you can sub-out ingredients easily to mix it up. If you have time to let it sprout the barley, even better as that will keep the protein and lowers the carbs, ect ect ect.
Barley 3 cups (soak over night)
Tomato 1 (diced)
Cucumber 1/2 (diced)
Bell Pepper- Orange or Yellow (diced)
Green Onion 1 (sliced small)
Onion 1/4 (chopped very fine)
Garlic 1-2 cloves (minced fine)
Basil 1/2 a bunch (chopped, other herb could be used to like cilantro or parsley)
Lemon 1 (juiced, no seeds ;-) )
Olive oil 2-3 Tbs. (use more or less your taste)
Salt & Pepper (to taste)
1 Prep everything.
2 Put it all in a bow.
3 Mix.
That's it!! It doesn't get much easier. Can be eaten right away but taste best if it's made in advance to let the flavors marry.
looks great! Do you normally have to soak the Barley overnight for a Barley dish, or for this specific one? I bought Barley for the first time, and was just going to try a slow cooker stew for the first time, but have never cooked Barley, going to try this one as well, looks yummy and so nutritious!
ReplyDeleteHi Anonymous,
DeleteThanks for the compliment and the question.
You don't HAVE to soak barley overnight for most dishes when you are cooking them. HOWEVER, if you do soak barley overnight it will cook up really fast. In about 15mins
In this recipe it is raw (non cooked) so you soak it overnight to soften it.
Hope this is helps