Pearl Barely, Carrot & Mushroom Salad
by Asaf Feit | Barley, Cleansing & Reducing, Cold & Dry, Decrease Kapha, Decrease Pitta, Decrease Pitta-Kapha, Drinks, Gall bladder damp heat, Hard to Digest, Late Summer, Liver Phlegm Stagnation, Lunch, Recipes, Spring, Stimulating, Stir-fried Vegetables, Summer |
Pearl Barely, Carrot & Mushroom Salad
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
- 1/2 cup pearl barley Vata ++ Pitta - - Kapha - -
- 1.5 cups water Vata 0 Pitta - Kapha +
- 1 carrot cut to small cubes (Vata + Pitta - Kapha - -)
- 5-6 wild mushrooms sliced (Vata ++ Pitta - - Kapha -)
- 1 red onion sliced (Vata - - Pitta + Kapha -)
- 2-3 curry leaves Vata + Pitta - Kapha - -
- 1 tsp. coriander seeds Vata + Pitta - - Kapha -
- Parsley to taste chopped (Vata 0 Pitta 0 Kapha - -)
- 5 chives chopped (Vata - Pitta +Kapha - -)
- Handful of young green leaves for garnish (Vata + Pitta - Kapha - -)
- Handful of sunflower sprouts Vata 0 Pitta - - Kapha -
For the dressing:
- 1 Tbs. olive oil Vata - - Pitta + Kapha +
- 1 Tbs. soy sauce Vata - - Pitta 0 Kapha +
- 1/2 tsp. turmeric Vata + Pitta - Kapha - -
- 1 small garlic clove crushed (Vata - - Pitta + Kapha -)
- Juice from 1/2 a lemon Vata - - Pitta + Kapha -
- 1 Tbs. pomegranate molasses optional (Vata - Pitta 0 Kapha -)
- Pinch black pepper ground (Vata - Pitta + Kapha - -)
Cook the pearl barley in water until water is absorbed and the barley is soft.
Fry in olive oil curry leaves and coriander seeds for 1 minutes.
Add the onion and fry for 2-3 minutes.
Add the carrot and mushrooms and keep stirring and frying for 5 more minutes.
Take off the flame.
Combine the pearl barley with the vegetables, greens and chopped herbs.
Mix the dressing ingredients, pour on the salad and mix well.
