After our recent trip to Iceland another dish I wanted to re create was the Barley salad, most restaurants served it as a side dish and I was interested to learn that Barley is native to Iceland. Did you know that barley is the root of the English measurement system. In 1324 Edward II of England standardized the inch as equal to “three grains of barley, dry and round, placed end to end lengthwise." The foot, the yard, the mile, and all other English measurements followed on. (Source Whole Grains Council).
Barley also has the highest protein and fiber content of all the whole grains, it is rich in vitamins and minerals and helps you fill full for longer. Studies have shown it to lower bad cholesterol and blood pressure. It takes some cooking and soaking so a good tip is to make a batch and keep in the fridge and then make fresh salads with it, add to stews and soups, mix with yogurt and so on.
Ingredients:
for 2 people
- one cup of cooked barley (follow directions on the package, I would get pearled and soak overnight then boil for 45 minutes)
- 1 cup of diced roasted butternut squash - I cut in 2 and roast at 350 for 30 with olive oil, salt and pepper till soft
- a handful of fresh parsley chopped
- a dash of fresh lemon juice
- one tablespoon of crumbled feta
- one teaspoon of birch or maple syrup
- salt and pepper to taste
- 6 cherry tomatoes sliced
- about 10 thick slices of cucumbers diced
- one teaspoon of olive oil
- 1/4 chopped sweet red pepper
- a pinch of arctic thyme I got this in Iceland but regular would work
Method:
- cook the barley and let it cool
- also cook the butternut squash let it cool and dice
- then simply get a large bowl and mix all the above ingredients together and enjoy
- it makes a great side dish, light lunch or a great packed lunch, my hubby took it to work.
Who else likes Barley and do you have any recipes to share?
Have a great start to the week hugs
Comments
Post a Comment