Simple Sautéed Seasonal Veggies with Ginger Pearl Barley
Vegan; 30 minutes or fewer
While cooking the pearl barley with the ginger juice, all I could smell was ginger and was afraid that the dish was going to be too much. However, it came out with a subtle flavor, and was perfectly balanced with the veggies. Bruce and I both loved this dish, and it's on the list of repeat recipes.... (There are so many that it's hard to repeat!) The longest part of the recipe is cooking the barley and use as much or as little of the spices.... Sorry about not having accurate measurements..... Happy Mothers Day to all of the moms out there, you are the Earth of your family....
1 cup pearl barley
1 cup water
1 cup ginger juice
olive oil, enough to coat the pan (If you're watching your oil/fat intake-use vegetable broth)
(I used one of each)
1 clove of garlic, minced
1/2 sliced yellow bell pepper, sliced into strips
1 yellow squash, sliced
5 stalks of asparagus, sliced into approx. 1 inch pieces
1 tomato, diced
1 teaspoon minced or zested fresh ginger
2 pinches of parsley
1 pinch rosemary
1. Combine ginger juice, water and pearl barley in a pot. Bring to boil, then simmer until the liquid is absorbed. (Being at a higher altitude, I had to add more water...)
2. Sauté garlic until fragrant, about 30 seconds. Add asparagus for about 3 minutes or until tender. Add the ginger and peppers (you may have to add more veggie broth-if using) sauté for about 5 minutes add the spices.
3. Combine veggies with pearl barley mixture and enjoy.
Bruce and I paired this with some garlic/rosemary bread and dry white wine......
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