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Barley Salad
The first time I had barley salad was at the temple training in Japan. Served after a vigorous 2 hours of tai-chi, it was the perfect choice on this hot summer day. Pearl barley is an easily digestible grain, with a cooling effect and a sweet and salty flavor. Presentation is also part of the eating experience and this salad has great eye-appeal.
 
1 cup   Pearl barley, washed and cooked in 2 cups water  
1 medium   Carrot, diced  
1/2 cup   Sweet or red onion, diced  
1   Yellow, orange or red bell pepper, diced  
1/2 cup   Fennel or celery, diced  
1/2 cup   Roasted sunflower seeds  
1/4 cup   Fresh dill, parsley or cilantro, finely chopped  
1/4 cup   Fresh mint, finely chopped  
Dressing  
1/4 cup   Sesame or olive oil  
  Juice of half lemon  
2 TB   Balsamic vinegar  
1/4 tsp.   Cumin powder  
4 drops   SteviaClear  
  Splash of shoyu or tamari  
 
 
1 Transfer cooked barley to a large bowl to cool. When cooled, fluff with a fork.
2 Combine dressing ingredients in a cup.
3 Either water sauté the carrots in 1/2 cup Stevia Marinade or water with a pinch of sea salt for a few minutes until tender but crisp. Or, sauté carrot in a little sesame oil with ginger gratings or ginger juice and a hint of Stevia Extract or a few drops of SteviaClear.
4 Combine barley with the rest of the ingredients, add the dressing and allow flavors to meld for 30 minutes in the refrigerator. Adjust seasonings to taste.
 
Servings: 4
 
Cooking Tips
Barley cooks in about 30 minutes. For more digestibility, soak the barley for at least 4 hours before cooking.

 

 
     
 
 

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