I came up with this recipe whilst looking for an alternative to white rice.
The nutrition program that I’m on inspired me to look at the list of carbohydrates it has in order of preference.
Barley comes second, bulgar wheat takes the top spot so a bulgar wheat recipe will be posted next,
I also had some pearl barley left over in the kitchen cupboard from a shop I did months ago so it was time to research and eventually cook a white rice replacement using barley.
I’d never tried barley before cooking it and I’m hooked.
It has a wonderfully nutty taste that is so different from boring plain old white rice that it has now become part of the weekly shop.
Let me know how yours turns out from this recipe and don’t forget to sign up to the free newsletter to get notified of new content from the blog, including recipes, every Monday morning..
- 250g pearl barley
- 1.5 ltrs vegetable stock
- Juice from half a lemon
- 2 tbsp olive oil
- 500g frozen mixed vegetables
- Salt and pepper to taste
How to cook barley and mixed vegetables
Start by placing the barley in cold water to soak for 15 minutes.
Once soaked wash the barley through until the water becomes less grey and more clear.
The water does not need to be completely clear to start cooking, just ensure that the majority of the impurities are washed away.
Once washed, add the vegetable stock to the barley and bring to a simmer and cook gently until the barley has either absorbed all of the liquid or has become soft.
Meanwhile boil or steam the mixed vegetables until they are tender.
Drain the barley through a sieve and return it to a clean large saucepan.
Add the mixed vegetables, salt, pepper, lemon juice, olive oil and combine well.
Keep in the fridge for up to five days and use the barley and vegetables as a side or as a replacement for white rice.