Roasted and Spiced Barley with Vegetables

Serves 6 to 8
3 tablespoons ghee 1/2 teaspoon cayenne 1 cup barley, rinsed and drained 11/2 teaspoons salt 31/2 cups hot water
1 cup bit e-size broccoli florets
2 tablespoons olive oil
i teaspoon minced fresh ginger or 1/2 teaspoon ground 1/4 cup sesame seeds 1/4 cup roasted pumpkin seeds 1 sweet red pepper, cut in i-inch squares
1 cup washed and chopped Swiss chard (mixed ruby and white look best)
1/2 cup washed and chopped beet greens
2 teaspoons salt
1/2 teaspoon coarsely ground pepper
1. To prepare the barley, heat the ghee in a heavy iron skillet or a 2-quart pot over moderate heat. Stir in the cayenne. Lower the flame to simmer and after the cayenne is heated, about 1 minute, stir in the barley. Roast the barley by continuously stirring it until the grains are medium brown. Watch carefully not to burn it. Then sprinkle on the salt, add the hot water, and stir once or twice. Cover tightly and simmer for about 1 hour. Its all right if some liquid remains. Fluff up the barley with a fork, cover, and set aside while you prepare the vegetables. Or make the barley ahead of time and prepare the vegetables just before serving.
2. Steam the broccoli for 3 to 4 minutes and set it aside.
3. Fleat the oil in a wok or a large heavy frying pan. Add the ginger and the sesame seeds. Fry over moderate heat until the seeds just start to pop. Add half the pumpkin seeds, stir, add the red peppers, and stir well. Stir in the chard and the beet greens. Add the steamed broccoli, the salt, and the pepper. Toss well and cover tightly. Turn off the heat and let the vegetables steam while you reheat the barley over medium heat, stirring until any remaining liquid is gone.
4. Fold in the remaining pumpkin seeds and spread the barley on a serving platter. Arrange the vegetables on the bed of barley and serve.
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Roasted and Spiced Barley with Vegetables

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