Pearl Barley “Rainbow” Salad With Lime & Ginger Dressing.

Via on Jul 27, 2012

A very refreshing and healthy dish for summer.

I’ve been reading my favourite cookbook again, The Rodale Whole Foods Cookbook, and it gave me a few ideas for pulse and grains combinations for the summer. This week, I’ve chosen a grain I’ve been meaning to start using in salads again: pearl barley.

In the UK, it’s mostly cooked in stews and soups. In France, there was a fad for instant barley salads in the 80s. Cooking barley can be time consuming—one hour and 15 minutes—but if you have a pressure cooker you’re in for a great wholesome treat. The texture is fantastic in salads, and in this one, I’ve played with soft (butternut squash, lentils, barley) and crunchy (red pepper, spring onion, red cabbage). It’s also a “rainbow on a plate” kind of dish packed with proteins, vitamins and antioxidants.

Because lentils and barley are a bit bland, I’ve made a zesty, tangy and spicy dressing—fresh ginger, garlic, lime and lemon juice—to go with it.

serves four people
preparation: one hour

Salad

  • >> 200 gr. green lentils
  • >> 200 gr. pearl barley
  • >> 4 spring onions
  • >> 2 red peppers
  • >> half a butternut squash
  • >> 1/4 of a red cabbage

Dressing

  • >> 6 tbsp. olive oil
  • >> 1 tsp. grated fresh ginger
  • >> 1 tsp. ground ginger
  • >> 1 tsp. ground coriander
  • >> 1 tsp. mild chilli powder
  • >> 2 small garlic cloves
  • >> 2 limes
  • >> 1 lemon
  • >> 1 tsp. brown sugar

Cook the green lentils. I use my pressure for stews but lentils tend to explode, so for salads I cook them traditionally, which takes 35-40 minutes.

Cook the pearl barley in a pressure cooker.

Dice and steam the butternut squash for 30 minutes.

Leave lentils, barley and squash to cool down in a big salad dish and put in the fridge.

Chop the spring onions. Grate the red cabbage. Dice the red pepper. Add to the barley-lentil-squash mix.

Prepare the dressing: in a small bowl, put salt, sugar and spices. Add grated fresh ginger and finely chopped—or grated—garlic. Add the juice of the lemon and limes. Finally add the olive oil little by little and stir well. Mix into the salad and enjoy.

Editor: Lynn Hasselberger

Enjoy elephant food on facebook.

About Sophie Legrand

Sophie is the littlest French hobo. After studying American Literature in Paris, she left France in 1998 to first live in Santa Barbara, California, for a year. She then went to Madrid where she started working in publishing, as a literary agent. After 5 years of movida in Spain, she moved to London. There, she was introduced to yoga by two fantastic teachers, who gave her some very good foundations, a sense of precision and a taste for Asian philosophy. She completed her Yoga Teacher Training in Vancouver in 2011 and is now back to England where she is a proud stay-at-home mom and a yoga teacher. She is also a passionate home-cook with a focus on multicultural, tasty and healthy dishes. Her culinary explorations are on L'Artichaut. You can find her on Twitter and on Mindful Mum She also helps looking after Reviews at Elephant Journal.

1,172 views

Appreciate this article? Support indie media!

(We use super-secure PayPal - but don't worry - you don't need an account with PayPal.)

3 Responses to “Pearl Barley “Rainbow” Salad With Lime & Ginger Dressing.”

  1. [...] and fed. Veggies give your bod a high dose of nutrition and quality nutrition keeps cravings at bay. Salads are wonderful meals. Make them even more satisfying by adding healthy fats for satiety, like avocado, cashews, raw [...]

Leave a Reply