Just because I am trying to omit meat from my meals doesn't mean I am missing out on good food with lots of flavor. I am still enjoying what I eat and this makeover has forced me to find alternate sources of protein, which is actually a GOOD thing for me.
I bought my first bag of barley and cooked it up the other day. Instead of throwing it in soup, I decided to make a salad with it. It turned out quite yummy and very hearty, yet refreshing. Two of my friends tried it and liked it a lot. This is definitely a new staple for me because it kept me full and energized all day, thanks to the barley--what a wonderfully earthy and substantial grain! I never knew it could taste so good outside of soup!
Ingredients:
4 cups cooked barley
1 small head of fennel finely, shredded
1/2 English cucumber, chopped
2-3 tablespoons chopped flat leaf parsley
1/4 toasted pine nuts
Juice of an orange
2 tablespoons extra virgin olive oil
plenty of salt and freshly ground pepper
Mix all ingredients in a bowl and adjust seasoning as needed. I taste it and reseason with salt and pepper until the flavors pop!
This Barley, Fennel and Cucumber Salad holds up really well and can be stored in the fridge for the next day thanks to the crunchy sturdiness of the licorishy fennel and the slight chewiness of the barley--think brown rice except bigger and nuttier-tasting. Lovely! Plus, this is perfect picnic food because it travels well, fills you up and is super refreshing on a hot day.
I bought my first bag of barley and cooked it up the other day. Instead of throwing it in soup, I decided to make a salad with it. It turned out quite yummy and very hearty, yet refreshing. Two of my friends tried it and liked it a lot. This is definitely a new staple for me because it kept me full and energized all day, thanks to the barley--what a wonderfully earthy and substantial grain! I never knew it could taste so good outside of soup!
Ingredients:
4 cups cooked barley
1 small head of fennel finely, shredded
1/2 English cucumber, chopped
2-3 tablespoons chopped flat leaf parsley
1/4 toasted pine nuts
Juice of an orange
2 tablespoons extra virgin olive oil
plenty of salt and freshly ground pepper
Mix all ingredients in a bowl and adjust seasoning as needed. I taste it and reseason with salt and pepper until the flavors pop!
This Barley, Fennel and Cucumber Salad holds up really well and can be stored in the fridge for the next day thanks to the crunchy sturdiness of the licorishy fennel and the slight chewiness of the barley--think brown rice except bigger and nuttier-tasting. Lovely! Plus, this is perfect picnic food because it travels well, fills you up and is super refreshing on a hot day.
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