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.
Pearl barley, washed and cooked in 2 cups water
Sweet or red onion, diced
Yellow, orange or red bell pepper, diced
Fennel or celery, diced
Roasted sunflower seeds
Fresh dill, parsley or cilantro, finely chopped
Fresh mint, finely chopped
Sesame or olive oil
Juice of half lemon
Splash of shoyu or tamari
Transfer cooked barley to a large bowl to cool. When cooled, fluff with a fork.
Combine dressing ingredients in a cup.
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.
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.
Barley cooks in about 30 minutes. For more digestibility, soak the barley for at least 4 hours before cooking.