RECIPE: Party Barley Pilaf (Vegan)

[Guest guest]

This talk of grains for diabetics made me remember that a couple of weeks ago I

posted

this recipe to my DiabeticVegChat list. Barley is low on the glycaemic index -

and it also

tastes great! I use it in soups and stews instead of rice because of the

excellent texture. It

takes a tad longer to cook than brown rice, but it is no more trouble.

 

This recipe was inspired by my boredom with rice one day when I was feeling

especially

cranky. We liked it enough to make it again and again ;-)

 

PARTY BARLEY PILAF (VEGAN)

 

This serves two as a snack or side dish. Can easily be increased to serve a

larger number.

 

1/2 cup barley, cooked (as for rice) in approx. 1-1/2 c. veg stock - around 50

mins.

1/2 stalk/rib celery, cut very very fine

1/2 small carrot, grated, OR good chunk of red capsicum (something for colour,

ya know?)

2 green onions, finely chopped

2 or 3 ounces mushrooms (your choice), finely chopped

1/2 tsp grated ginger

2 cloves garlic, finely chopped

pinch of cayenne or of course more to taste!

Garnish: cilantro (coriander leaves) or italian parsley, chopped

 

While the barley finishes cooking, put a non-stick pan on med-high heat and add

maybe a

tsp oil if you like - add the vegetables and cayenne and cook until the

vegetables are

lightly cooked but still crisper than not (this won't take long). When done, set

aside if the

barley is not yet finished.

 

When the barley is cooked, it should have absorbed all liquid.

 

Finally, add the veggies to the barley, stir to mix thoroughly, taste for

seasoning, garnish

and serve.

 

Best love, Pat