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Barley and Sweet Corn Salad

June 21, 2013

Barley, with its slightly sweet taste and firm texture, makes the perfect grain salad.

Serves 4-6

Ingredients

  • 236g pearl or pot barley
  • 1 L water
  • 2 pinches Clearspring Traditional Sea Salt
  • 472g cooked sweet corn kernels
  • 118g chopped salad onions
  • 1 red pepper, seeded, finely diced and blanched
  • 118g minced parsley

For mustard Vinaigrette

Method

  1. Rinse the barley in a sieve until the water runs clear. Drain. Bring the water and salt to the 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.

Chef

John & Jan BellemeJohn & Jan Belleme

John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.

For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.

In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.

Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.

John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.





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