Barley Bowl with Broccoli and Walnut Pesto

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Barley Bowl with Broccoli and Walnut Pesto
A 5-ingredient recipe of pantry staples that saves your time and fills your stomach. 

Barley is a great alternative to your everyday grains. Instead of using pesto for pasta, try this hearty salad meal. 

I use 2 tools that come in handy for me in this recipe.
An excellent pot to cook your grains in. The pot is not only for rice and you can also cook stews in it. The pot is shaped based on the 'Yukihira' principle that allows heat to distribute evenly. Plus, induction stovetop is welcome.
Good news never come alone: the glass lid allows you to check your grains while you cook which is not an option for an electric rice cooker. 

2) Vita Craft Light Premium Red Saucepan
The lid has a special design that allows you to steam-cook food with very little water, love the earth with save energy while keeping your monthly bill at bay! 
This pot can also be used on induction stovetops and it is SURPRISINGLY LIGHT!! If your 'little one' wants to cook with you, it will be one of the easier pans for them to handle with his or her 'little hands'.  

If you are working from home or stuck with your littles ones at home, give this a go and let us know what you think!

Barley Bowl with Broccoli and Walnut Pesto
Serves 2 as a main
Prep time 30 minutes (does not include soaking time)

✅ Vegan

✅ Dairy-free
✅ High in Fibre 
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Ingredients 
180g, Pearl Barley
360g, Filtered Water (to cook the barley)
250g, Broccoli (small whole stalk) 
4 Tbsp., Raw Sprouted Walnut Pesto
40g, Sprouted Pumpkin Seeds, toasted
Salt to taste

Instructions

  1. First things first, soak the barley for 1 hour.
    It's very important to soak your grains! 
    After soaking, the grains will increase their size by 50%. Rinse well - this will help with easier digestion.
    Barley Bowl with Broccoli and Walnut PestoBarley Bowl with Broccoli and Walnut PestoBarley Bowl with Broccoli and Walnut Pesto
  2. Place the barley in the pot and add water. The water level should be enough to cover the barley. Cover with lid and bring the content to a boil. If you are using Hario YUKIHIRA Glass Lid Stainless Steel Rice Cooker, bring it to a boil and once you start to hear it 'whistling', let it cook for another 5 minutes on low flame and switch off eventuallty. Let the barley steam for 10-15min. By then, it should be cooked through and chewy. If you notice an uncooked core or if any water is left in the pot, heat for another 5-10min on low flame. 
    Barley Bowl with Broccoli and Walnut Pesto
  3. Carefully break the broccoli florets off the stem, roughly dice the stem and cook it to start off with. If you are using Vita Craft Light Premium Red Saucepan, you can cook with a very small amount of water which will save your cooking time and energy! Add the chopped broccoli stems to the pot with 3 tablespoons of water, cover the lid and cook for about 2 minutes. 
  4. Add the florets, cover the lid and cook for another 2 minutes. The broccoli should be steamed and ready. 
    Barley Bowl with Broccoli and Walnut PestoBarley Bowl with Broccoli and Walnut Pesto
  5. Lightly toast the pumpkin seeds and set aside.
  6. In a large bowl, mix the cooked barley and 4 tablespoons of walnut pesto and mix well. Add the cooked broccoli bits, toasted pumpkin seeds and adjust the flavor to your liking with extra salt if needed and voilà!
    Barley Bowl with Broccoli and Walnut PestoBarley Bowl with Broccoli and Walnut PestoBarley Bowl with Broccoli and Walnut Pesto

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