Why we love this recipe
Want to add more whole grains to your diet? Try this flavorful sautéed barley side dish. Red bell peppers, parsley, and warming spices make barley anything but boring!
Benefits of Barley
Full of beneficial nutrients and fiber, barley is a versatile grain that can be used in soups, stews, sides—and even breads and baked goods. Like oats and wheat, barley contains indigestible fiber that is prebiotic, meaning that it is a food that supports the growth of beneficial bacteria in the gut. Learn more about prebiotics and probiotics in Ayurveda.
Ayurveda & Barley
From an Ayurvedic standpoint, barley is sweet, light, and dry in nature, making it an excellent choice for balancing Pitta dosha and Kapha dosha. In fact, barley is the ideal grain for bringing Kapha back to balance. However, the grain can be a bit drying for Vata dosha-predominant types, who tend to have delicate digestion; that’s why we’ve added warming, digestion-boosting spices like cumin and mustard seed to this Ayurvedic barley recipe.
Ingredients
- 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
Directions
- Bring water to a boil. Add barley and reduce to low heat.
- Cover and cook for 40 minutes or until water is cooked out.
- In a separate frying pan, heat olive oil.
- Add mustard seeds; when they begin to pop add cumin and fenugreek and cook for about one minute.
- Then add fresh ginger, turmeric and red pepper.
- After 3 minutes add the cooked barley. Cook for several minutes and garnish with parsley and basil.
- Add salt to taste.
Learn more about grains — vegetarian powerhouses in Ayurveda.
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