Cool weather doesn’t mean salads are off the menu – we’ve bulked them up with barley for satisfying vegan side dishes that everyone can enjoy.
TEST KITCHEN NOTES
Barley is Europe’s oldest cultivated grain and was once scorned as being food fit only for the poor or as animal feed. It has long been a staple in old favourites such as Irish stew and Scotch broth. The barley most often used in cooking is pearl barley, which is made by rusking, steaming and polishing the grains, which drastically reduces cooking time. Barley is rich in fibre, protein, vitamin B, minerals and amino acids. It has been found to be beneficial to the nervous system and in the treatment of stomach upsets, colds and flus, high blood pressure and Type 2 diabetes. Like all grains, it should be kept in an airtight container in a cool, dark place for up to one year.
VEGAN HALOUMI & KALE PESTO SALAD
PREP + COOK TIME 40 MINUTES (+ COOLING) SERVES 4
この記事は The Australian Women's Weekly Food の Issue 49 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は The Australian Women's Weekly Food の Issue 49 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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