Barley with Roasted Curried Eggplant
A good friend of mine, Tracy, invited me to her house for Sunday brunch.
I tried her barley salad and fell in love with it!
Barley is a healthy cereal grain and yet, I was only exposed to using barley for barley water, a traditional herbal tea.
So, needless to say, I had to try out her recipe. I did a little spin to her classic barley salad by adding more ingredients like sausages and bell pepper.
I tried her barley salad and fell in love with it!
Barley is a healthy cereal grain and yet, I was only exposed to using barley for barley water, a traditional herbal tea.
So, needless to say, I had to try out her recipe. I did a little spin to her classic barley salad by adding more ingredients like sausages and bell pepper.
Ingredients:
- Onions
- Mushroom
- Sausages
- Bell Pepper
- Barley
- Eggplant
Trader Joe's sells pre-cooked / quick cook barley.
To cook barley, combine 1/2 cup barley and 1 cup chicken broth in a pot. Bring broth to a boil over high heat and then reduce to low heat, cover and simmer for 10 minutes. Remove from heat and let stand covered for 5 minutes. Drain excess liquid (if there is) and fluff with a fork.
To cook barley, combine 1/2 cup barley and 1 cup chicken broth in a pot. Bring broth to a boil over high heat and then reduce to low heat, cover and simmer for 10 minutes. Remove from heat and let stand covered for 5 minutes. Drain excess liquid (if there is) and fluff with a fork.
Chop the eggplant into little pieces. Drizzle with olive oil, curry powder and some salt. Bake for 10 minutes at 400F.
Meanwhile, sweat the onions in a pan. Then, add in bell pepper and sausage.
Add in the barley after it is done and fluffed.
Add in the barley after it is done and fluffed.
There you go, your 30 minute healthy but yet yummy meal :)
Thanks Tracy for the recipe.
Thanks Tracy for the recipe.