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Barley Sauté

Barley Sauté



  • 1 cup of barley 
  • 2 cups of water 
  • 1 teaspoon of fresh ginger, minced 
  • 1 teaspoon of of fresh parsley, minced 
  • 2 teaspoons of fresh basil, minced 
  • 2 tablespoons of red bell pepper in small slices 
  • ½ teaspoon of turmeric 
  • ½ teaspoon of mustard seeds 
  • ½ teaspoon of fenugreek seeds 
  • ½ teaspoon of cumin seeds 
  • 1 tablespoon of olive oil 


  1. Bring water to a boil. Add barley and reduce to low heat. 
  2. Cover and cook for 40 minutes or until water is cooked out. 
  3. In a separate frying pan, heat olive oil. 
  4. Add mustard seeds; when they begin to pop add cumin and fenugreek and cook for about one minute. 
  5. Then add fresh ginger, turmeric and red pepper. 
  6. After 3 minutes add the cooked barley. Cook for several minutes and garnish with parsley and basil. 
  7. Add salt to taste. 

Grains — Vegetarian Powerhouses 



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