I think pearl barley is seriously underrated. Everyone seems to be enjoying the now fashionable quinoa, whilst the much cheaper – and I think tastier – pearl barley is left sat on the shelf! The grain has a lovely nutty flavour and needs a lot less additional flavour than quinoa in my opinion. I also did a quick price check; its at least half the price of quinoa, coming in at around 55p per 500g making it a great staple to be used in salads, stews and soups!
The only down side to this yummy grain is that time it takes to cook; around 50mins until its nice and soft. But, despite being in a rush yesterday I managed to have it prepared well ahead of lunchtime. Just pop it on the hob and leave on a low heat whilst you get on with whatever else you’re busy with!
I kept things quick and easy by simply making up a bowl of pear barley with fresh veg, some feta cubes and a balsamic, honey and mustard dressing. It was just what I need to keep me going until after work!
For the salad:
1/3 cup of Pearl barley
Handful of salad
4-5 cherry tomatoes chopped
A handful of feta cubes
For the dressing:
1 1/2 tbsp of olive oil
1 tbsp of balsamic vinegar
1/2 tsp of English mustard
1 tsp of honey
- Cook your pearl barley for around 5omins until soft. Add water as you go if necessary.
- Simply place in a bowl with the other salad ingredients.
- For the dressing, mix the ingredients in a jam jar. I use a jam jar simply so that I can shake up the dressing well before serving.
- Drizzle your salad with the dressing, and there you have it!