Barley and Sweet Corn Salad
Barley, with its slightly sweet taste and firm texture, makes the perfect grain salad.
Serves 4-6
Ingredients:
1 cup pearl or pot barley
1 L (6 cups) water
2 pinches sea salt
2 cups cooked sweet corn kernels
1/2 cup chopped salad onions
1 red pepper, seeded, finely diced and blanched
1/2 cup minced parsley
Mustard Vinaigrette:
2-3 tbsp Clearspring Organic Brown Rice Vinegar or lemon juice (to taste)
1 tbsp Clearspring Organic Sweet White Miso
1 tbsp Dijon-style mustard
1/3 cup Clearspring Organic Extra Virgin Olive Oil
Method:
1. Rinse the barley in a sieve until the water runs clear. Drain. Bring the water and salt to a boil. Add the barley and simmer, covered, for 40 minutes, or until it is just tender. Rinse under cold water; drain well.
2. In a medium-sized serving dish, mix the barley with the remaining salad ingredients.
3. In a small bowl combine the vinegar or lemon juice, miso, and mustard. Add the oil and whisk vigorously until it has emulsified. Drizzle the dressing over the salad. Toss and serve.
Photo and recipe by John and Jan Belleme, authors of Japanese Foods That Heal, Tuttle Publishing, 2007
Serves 4-6
Ingredients:
1 cup pearl or pot barley
1 L (6 cups) water
2 pinches sea salt
2 cups cooked sweet corn kernels
1/2 cup chopped salad onions
1 red pepper, seeded, finely diced and blanched
1/2 cup minced parsley
Mustard Vinaigrette:
2-3 tbsp Clearspring Organic Brown Rice Vinegar or lemon juice (to taste)
1 tbsp Clearspring Organic Sweet White Miso
1 tbsp Dijon-style mustard
1/3 cup Clearspring Organic Extra Virgin Olive Oil
Method:
1. Rinse the barley in a sieve until the water runs clear. Drain. Bring the water and salt to a boil. Add the barley and simmer, covered, for 40 minutes, or until it is just tender. Rinse under cold water; drain well.
2. In a medium-sized serving dish, mix the barley with the remaining salad ingredients.
3. In a small bowl combine the vinegar or lemon juice, miso, and mustard. Add the oil and whisk vigorously until it has emulsified. Drizzle the dressing over the salad. Toss and serve.
Photo and recipe by John and Jan Belleme, authors of Japanese Foods That Heal, Tuttle Publishing, 2007
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