[recipe & photo courtesy of Australian Lifestyle Fitness]
This healthy salad recipe is on its way to Ruth who’s hosting the Sensational Sides food event this month.
Serves 4 (original recipe from Eating Well)
2⁄3 cup brown rice
3⁄4 cup pearl barley
3 tspn ground cumin
1 small orange sweet potato – peeled and cubed
1 small spanish onion – cut into thin wedges
14 oz can chickpeas – rinsed & drained
1 tspn ground coriander
1 tspn paprika
1⁄2 tspn turmeric
1 tbsp olive oil
1⁄3 cup raisins (optional)
1⁄3 cup lightly toasted slivered almonds
2 tbsp freshly chopped coriander
salt and freshly ground black pepper – to taste
3 tbsp yoghurt tahini dressing
Preheat oven to 180˚C (350˚F). Line a baking tray with baking paper.
Cook the brown rice and pearl barley in two separate large saucepans of boiling water, with one teaspoon of cumin added to each pan. Cook, stirring occasionally, for 25 minutes, or until soft and done. Drain well & keep aside.
Meanwhile, place the sweet potato, onion and chickpeas in a large bowl.
Mix the remaining cumin, ground coriander, paprika, turmeric and the oil together, then add to the bowl with the sweet potato mixture and toss to coat evenly.
Place the mixture in a single layer on the prepared baking tray and bake for 20 minutes, or until the sweet potato is just tender.
Toss the rice, barley, sweet potato mixture, raisins, almonds, & chopped coriander, together in a large bowl. Season with salt/pepper and serve drizzled with a little yoghurt tahini dressing.
Cooking Brown rice with Barley makes this a healthy, low-GI salad indeed. Who needs calories, when healthy nutritious food tastes so good!