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Pearl Barley & Cauliflower

by | Barley, Breakfast, Cleansing & Reducing, Cold & Dry, Colon damp heat, Cooked Vegetables, Decrease Kapha, Decrease Pitta, Decrease Pitta-Kapha, Dinner, Gall bladder damp heat, Hard to Digest, Liver fire, Liver Phlegm Stagnation, Lunch, Recipes, Spring, Stimulating, Stomach Fire, Summer | 0 comments

Pearl Barley & Cauliflower

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dinner, Lunch

Ingredients
  

For the barley:

  • 1/2 cup pearl barley Vata + Pitta - - Kapha - -
  • 1/2 tsp. salt Vata - - Pitta 0 Kapha 0
  • 1 1/2 cup water Vata 0 Pitta - Kapha +
  • 1 cauliflower head separated to small flowers (Vata ++ Pitta - - Kapha -)
  • 2 Tbs. olive oil Vata - - Pitta + Kapha +
  • 1 tsp. coriander seeds ground (Vata + Pitta - - Kapha -)
  • 1/2 tsp. turmeric Vata + Pitta - - Kapha +
  • 1/2 tsp. salt Vata - - Pitta 0 Kapha +
  • 1 Tbs. honey Vata + Pitta - Kapha -
  • 1 Tbs. water Vata 0 Pitta - Kapha +
  • Juice from 1/2 a lemon Vata - - Pitta + Kapha -
  • 1/2 cup dill chopped (Vata - Pitta 0 Kapha -)
  • 1/2 bunch chives chopped (Vata - Pitta + Kapha - -)

Instructions
 

  • Put the barely in a cooking pot, add the water, bring to boil and add the salt.
  • Lower the flame, cover and cook for 20 minutes until all the fluids are absorbed.
  • Put the cauliflower flowers in a large bowl, pour boiled water, cover, let sit for 10 minutes or more and strain.
  • In a wide and deep skillet, heat the olive oil and add the cauliflower.
  • Make sure the flowers evenly cover the skillet.
  • Fry for 3-5 minutes, then stir and fry for additional 2-3 minutes, until browned.
  • Add the turmeric, coriander and salt to the cauliflower and mix well.
  • Add the honey, water and lemon juice and mix.
  • Cook for 8 more minutes and close the flame.
  • Mix in a large bowl the barley, cauliflower, dill and chives and serve hot or cold.

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