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Mar 282013

Barley Salad

Barley pearls had been lying in my pantry for a couple of months now. I had totally forgotten about them until I recently came across a  recipe that involved barley pearls. After having eaten Indian food for almost a week in a row, I decided to make something that was milder in spices. After peeping into my refrigerator for its contents, I decided to try my own barley salad with almost all the vegetables that were in my refrigerator. For a trial run, this salad tasted really good!

Barley is not only rich in both soluble and insoluble fibers, but is also a good source of vitamin E. This salad is healthy, has a good combination of all the nutrients and is pretty filling too. I did not have olives at home, but pitted olives would be a great addition to this salad. This recipe is dedicated to my friend M who is looking for a healthy way to consume vegetables in her everyday meal. The salad can be a whole meal by itself or can be served as side with a rice or sandwich main course.

Raw barley

Barley takes a long time to cook and hence I used a pressure cooker to quicken the process. If not cooked well, it could have a rubbery texture that might also be hard to digest. Well cooked barley will be soft and easily mashed when squeezed between fingers. Cooked barley is bland to taste and hence I added some cumin and coriander flavors, while cooking, to make it taste better. While cooking barley, it might be necessary to add a teaspoon of oil to prevent the mixture from frothing.

Cooked barley

Assembled barley salad

Barley salad



  2 Responses to “Barley Salad”

  1. This looks so yummy…. excellent photography….

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