Sometimes it’s just nice to eat something other than rice and bread with Indian food. This pilaf can be served in place of a rice pilaf with any dish and many actually prefer it, as the barley can take more spices than rice.
3/4 cup (180 mL) pearl barley
3 cups (750 mL) water
1 1/2 tsp (7 mL) canola oil
1 1/2 tsp (7 mL) salt
Rinse barley in cold water. Combine water, oil, and salt in a medium pot and heat on high heat. When water reaches a vigorous boil, add barley. Reduce the heat to low; cover and simmer for 25 minutes. Stir barley, replace lid, and turn off the heat. Allow to sit for 5 to 10 minutes.
1/4 cup (60 mL) canola oil
1 1/2 cups (350 mL or 1 large) onion, chopped
2 Tbsp (30 mL) garlic, finely chopped
1 1/2 Tbsp (22 mL) ginger, finely chopped
1 Tbsp (15 mL) jalapeno pepper, finely chopped
1/3 cup (80 mL) cilantro, chopped
In a separate frying pan, heat the oil on medium-high for 1 minute. Add the onions and saute them for 5 to 8 minutes or until they are golden. Add the garlic and saute for another 3 to 4 minutes. Add the ginger and jalapeno pepper, then stir and cook for 2 or 3 minutes. Add the barley to the masala, add cilantro, and stir well.
When reheating, add 1/2 cup (125 mL) water to the barley pilaf and heat it on medium heat. As soon as you see steam, reduce the heat to low; cover and simmer for 5 minutes. Serve immediately.
source: "Vij's", alive #303, January 2008
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.