Barley Porridge - Vegan Protein Powered Breakfast Bowl
Barley is an incredible source of plant protein, fibre, and complex carbohydrates.
This humble grain is very affordable to add to your weekly shopping list. You can use it in rolled flakes for porridge and bread or in stews and soups in the grain form.
I highly recommend incorporating it into your recipes and menus. Barley contains gluten, but unless you suffer from coeliac disease or another digestive disorder.It's completely safe and nutritious.
For this recipe, I soaked 200g of Barley flakes in water overnight. Then I warmed it up gently with some cashew nut milk, seasoned it with honey, cinnamon, raisin, and sunflower seeds.
Top with your favourite seasonal fruits.
This nourishing breakfast bowl will sustain and energize you for the day ahead.
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Happy cooking and good health wishes.
Jamie ????
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barley roti recipe | weight loss barley roti | jau roti recipe | diabetic roti
barley chapathi | weight loss barley roti | jau roti recipe | diabetic roti
super soft barley rotis, barley chapathi. Barley is an excellent grain for weightloss
moong soup / mung bean soup :
#weightloss #diabeticrecipe
How to Cook Whole Grain Barley without Pressure Cooker
Before cooking, immerse whole grain barley seeds in water at
room temperature for 6-8 hours. Your barley breakfast will be ready in 20-25 minutes
#barley, #seeds, #recipes
मसाला बार्ले | Masala Barley | Sanjeev Kapoor Khazana
Here's how you can make the healthy barley even better by adding a touch of masalas to it. Healthy bhi aur tasty bhi, go give it a try!
MASALA BARLEY
Ingredients
1 cup barley, soaked for 30 minutes and drained
Salt to taste
2 tbsps oil
1 tsp mustard seeds
1 tsp cumin seeds
8-10 curry leaves
1 tbsp garlic, finely chopped
1 inch ginger, finely chopped
2-3 green chillies, chopped
1 medium onion, chopped
1 small carrot, chopped
1 medium tomato, chopped
1 small capsicum, chopped
½ tsp cumin powder
½ tsp Tata Sampann Turmeric Powder
1 tsp coriander powder
¼ tsp red chilli powder
A pinch of garam masala powder
½ lemon
½ tsp sugar
2 tbsps chopped fresh coriander leaves
Fresh coriander sprig for garnish
Method
1. Heat a nonstick pan. Add the drained barley and lightly roast for a few seconds. Add salt and 2 cups water, cover and cook on high heat till most of the moisture is evaporated then reduce the heat to low and continue to cook for 6-8 minutes.
2. Heat oil in a nonstick pan. Add mustard seeds and once they splutter, add cumin seeds, tear the curry leaves and add into the pan. Add garlic, ginger and green chillies and sauté for a minute.
3. Add onions and carrots and sauté for 1-2 minutes. Add salt, mix and cook for 2-3 minutes.
4. Add capsicum and tomatoes, mix and cook for 2-3 minutes. Add cumin powder, Tata Sampann Turmeric Powder, coriander powder, red chilli powder and garam masala powder and sauté for 1-2 minutes.
5. Squeeze the juice of lemon and add sugar and mix well. Add cooked barley and coriander leaves, mix and cook for 2 minutes.
6. Take the pan off the heat and transfer the masala barley into a serving bowl, garnish with coriander sprig and serve hot.
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