Barley Sweet And Sour Healthy Salad Hakubaku Oomugi (Barley)
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Oomugi is another name for Barley in Japanese. Clean and white like rice, the taste and aroma is hardly distinguishable from rice making it a repeatable daily diet. I used this Oomugi for my salad , because hakubaku oomugi contains 12 times the dietary fiber, three times the calcium and twice the vitamin b2 than that of white rice.
Hakubaku means white barley like rice. Here's an easy way to have a healthy accompaniment to your main course or breakfast. Barley has been used to enhance the fiber content and sweet corn gives a crispy texture to the salad.
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Ingredients
- 1/4 cup hakubaku oomugi barley, washed, soaked for 4 hours and drained
- 5 tablespoon sweet corn kernnels
- ¾ cup chopped green capsicum cucumber and carrot
- 2 tablespoon finely chopped coriander leaves
- 3 tablespoon soaked yellow moong dal
- Salad to garnish
- For dressing
- Tadka with 1tsp oil 1/2tsp mustard seeds, 1green chilli, few curry leaves
- 1/2 tsp Sugar
- 1 tsp roasted cumin powder
- 2 tsp lemon juice
- Salt
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Instructions
- Combine thesoked and drained barley and sweet corn with 1 cup of water in a pressure cooker and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Drain and keep aside to cool slightly.
- Combine all the other ingredients including cooked barley- sweet corn in a bowl and toss well.
- Refrigerate it for at least 1 hour and serve chilled.
- Garnish with salad leaves and flower
Notes
- Pearl barley is basically dehulled barley and is one of the most common ingredients for breakfast and snack recipes all over the world. After removing the bran, it is processed into various barley products such as flour, flakes, etc.,
- Oomugi is another name for Barley in Japanese. Clean and white like rice, the taste and aroma is hardly distinguishable from rice making it a repeatable daily diet.
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