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
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.