16 April 2014

Blood Orange, Red Cabbage on Barley.

150g pearl barley
300g red cabbage, sliced into thin ribbons
1 medium red onion, chopped roughly
1 clove garlic, crushed
2 tsp coconut oil
1 tsp mustard seeds
½ tsp sea salt
black pepper
1 cup blood orange juice with pulp squeezed from 1½ oranges
2 tbsp red wine vinegar
½ blood orange, sliced for garnish

This recipe is one of the few I post that isn't mine, I adapted it a little from a great blog called My New Roots. Barley is very good for you (helps control blood sugar) and if you haven't had it before has a lovely nut like taste; however it takes a long time to cook, a good hour and ten minutes of simmering until its soft enough to eat.

Start by washing the barley throughly using your fingers, rubbing the grains together under running water. Then place in a pot with 400ml of hot water and bring to boil then reduce to simmer, stirring occasionally to stop it from sticking and adding more water when needed (approx. 500ml more). Cook for about 1hr & 10mins until fluffy.

During this time, in another pot, add your oil and garlic, when the pot is nice and hot, add the mustard seeds and allow them to pop before adding the roughly chopped red onion and fry until softened. Then add your cabbage and cook for a minute before adding the red wine vinegar, orange juice, pepper and salt. Mix with a wooden spoon, bring to boil and then reduce to simmer, place a lid on the pot so that it can steam for 20mins, stirring occasionally.

Once the barley is cooked, drain if there is any excess liquid and serve with the braised cabbage on top and a few slices of blood orange without the skin for garnish.

Serves 3-4