It's been a hectic day.
V's back in hospital for another 3 week stay and we/I have been running like crazy getting all the last minute bits done. More on all this later in the week.
I just wanted to share another barley recipe - this one featuring one of our favorite spring foods: asparagus.
Barley - which I have loved for years in the traditional soup, is my new favorite grain.
It can be used in any recipe where you would normally use rice, and if you are looking at the Glycemic Index you will see that rice can be a challenge:
Arborio, for risotto, is high.
Substitute barley. You'll get the same creamy consistency but with loads of fiber and a low-Glycemic grain.
Brown rice - very healthy, lots of fiber, but comes in medium on the Glycemic Index.
Try barley.
Bland, low fiber, low taste, plain old white rice is low on the Glycemic index.
For flavor, fiber, texture and interest... Try barley.
I even tried using it as a substitute for pasta - but more on that later, as well.
Spring Barley Pilaf
2/3 cup barley (90gr) cooked in 1 1/3 cup chicken stock
6oz (180gr) asparagus
3oz (90gr) snow peas (mangetout)
3oz (90gr) cherry tomato
Vinaigrette:
1/2 tbs Dijon-style mustard
1 tbs sherry vinegar
2 tbs oil
1 tsp Fines Herbes
Cook barley in chicken stock until done and stock is absorbed, about 15 minutes for quick cooking barley.
Snip herbs. Trim snow peas and cut into half or thirds, diagonally. Cut tomatoes in half. Snap off asparagus ends. Cut asparagus into 1 1/2" (4cm) lengths.
Bring a medium saucepan half full of water to a boil over medium high heat. Add asparagus and snow peas. Blanche for 2 minutes. Remove, drain, rinse lightly with cool water and drain again.
Vinaigrette: Whisk together mustard and vinegar. Drizzle in olive oil, whisking constantly. Add herbs.
To finish: Add tomatoes to warm barley and stir gently. Add asparagus, snow peas and vinaigrette. Stir gently to combine and serve.
On another note: I have a new toy! A scale that gives nutritional analysis. Soon, I will be adding that for all the recipes... one at a time....
