If you shop at Trader Joe's you might have noticed the 10 minute barley packets on the shelves. I got some last week and decided to make a warm salad this afternoon for lunch. The barley cooked fast and well. I am glad, I did not have to soak the grains overnight and go through the process. Now we can all enjoy barely in minutes. The salad turned out delicious and I enjoyed a bowl for lunch and dinner. I must mention that the addition of garbanzo beans added the necessary source of protein and made the salad very filling. A great salad if you have to pack lunch and watch your portions.
3 quart stock pot
Measuring cups and spoons
10 Minute Barley - 1 packet
Onions - 1 diced
Garlic - 6 cloves finely minced
Ginger - 1 tsp shredded
Spinach - 2 fists full
Olives - 1/2 cup sliced
Green Chilles - 1 ( add more for extra spice)
Sun Dried Tomatoes ( soaked in oil) - 3 tbsp
Pepper - Freshly Crushed 1/2 tsp
Dill - 1/2 tsp
Garbanzo Beans - 1 can
Oil - 1 tbsp
1. Cook the barley as per the packet instructions. Otherwise, soak the barley overnight in plenty of water. Drain the water, add fresh water and salt and cook until they are well done. Remove from heat, drain and rinse well and place it in the colander for removing excess water.
2. Heat the frying pan with oil. Add 3 minced garlic and onions to it. Allow for the onions to turn transparent. Add salt, spinach, ginger, dill, pepper, garbanzo beans and sun dried ( remove all the excess oil form it before adding it). Give it a toss and cook on medium heat until the spinach and garbanzo beans gets mixed for 3 minutes.
3. Add chillies, ginger and 3 cloves of minced garlic and give it a toss. Remove from heat. Add barley and mix well. Taste to see if you have enough salt and spice.
P.S: Serve them warm or cool the salad and transfer into containers and store them in the fridge.