Barley & Roasted Vegetable Skillet Salad is a wholesome salad that is made from barley and flavored with olives and basil. The addition of the roasted vegetables to the barley salad makes it palatable and packed with nutrition. Serve the Barley & Roasted Vegetable Skillet Salad for a wholesome lunch box or even a weeknight dinner along with a cold soup.
Did you know: Barley has a nutty flavor and is a great substitute for Rice or Pasta. Barley helps to reduce the blood sugar, blood pressure and cholesterol. Barley also helps in promoting weight loss. Barley water consumption helps in regulating digestion and stomach problems.
Serve the Barley & Roasted Vegetable Skillet Salad for a wholesome lunch along with Roasted Carrot Hummus Falafel Wrap Recipe and Cucumber Honey Limeade Recipe.
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Cuisine: Mediterranean
Course: Appetizer
Diet: Diabetic Friendly
Equipments Used: Small Skillet (Shallow Fry Pan/ Omelette Pan)
Cooks in 40 M
Total in 55 M
To begin making the Barley & Roasted Vegetable Skillet Salad, soak the barley for a couple of hours in 2 cups of water.
Place the barley along with the soaked water in the pressure cooker. Pressure cook for two to three whistles until done.
If there is excess water after cooking the barley, drain it out. Allow the barley to cool. Transfer the cooled barley to a large mixing bowl.
Heat oil in a wok, add the garlic, carrots and bell peppers. Sprinkle some salt and stir fry on medium high heat until the bell peppers and carrots have softened.
Add the roasted vegetables, olives, corn, cinnamon, salt and pepper to the barley. Give it a good stir.
Check the salt and spices and adjust to suit your taste and serve warm.
Serve the Barley & Roasted Vegetable Skillet Salad for a wholesome lunch along with Roasted Carrot Hummus Falafel Wrap Recipe and Cucumber Honey Limeade Recipe.