Barley Sweet And Sour Healthy Salad Hakubaku Oomugi (Barley)

Name: Barley Sweet And Sour Healthy Salad Hakubaku Oomugi (Barley)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1/4 cup Hakubaku Oomugi (barley, washed, soaked for 4 hours and drained hakubaku oomugi); 5 tbsp Sweet Corn (kernnels); ¾ cup Green Capsicum (cucumber and carrot chopped); 2 tbsp Coriander (finely chopped); 3 tbsp Yellow Moong Dal (soaked); to Salad To Garnish (salad garnish); Dressing (for); 1/2 tsp Tadka ( mustard seeds, chilli, few curry leaves, or oil with oil); 1/2 tsp Sugar; 1 tsp Roasted Cumin Powder; 2 tsp Lemon Juice; 1-2 tsp Salt (or as per taste)

Suman Prakash

Barley Sweet And Sour Healthy Salad Hakubaku Oomugi (Barley) - Plattershare - Recipes, food stories and food lovers

Indian

About Barley Sweet And Sour Healthy Salad Hakubaku Oomugi (Barley)

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.

4.60 from 5 votes

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Recipe Time & More

Prep Time30 minutes mins

Cook Time15 minutes mins

Total Time45 minutes mins

Served AsBreakfast Salad Snacks

Recipe TasteSavoury

Servings - 6

Ingredients

▢ 1/4 cup Hakubaku Oomugi barley, washed, soaked for 4 hours and drained hakubaku oomugi
▢ 5 tbsp Sweet Corn kernnels
▢ ¾ cup Green Capsicum cucumber and carrot chopped
▢ 2 tbsp Coriander finely chopped
▢ 3 tbsp Yellow Moong Dal soaked
▢ to Salad To Garnish salad garnish
▢ Dressing for
▢ 1/2 tsp Tadka mustard seeds, chilli, few curry leaves, or oil with oil
▢ 1/2 tsp Sugar
▢ 1 tsp Roasted Cumin Powder
▢ 2 tsp Lemon Juice
▢ 1-2 tsp Salt or as per taste

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

Recipe 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.

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. all remaining ingredients add colour to the dish and make it extremely appealing to the eye.

Explore Recipes by Tags barley recipes belly nirvana recipes organic recipes salad recipes

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4.60 from 5 votes

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Suman Prakash

5 Comments

monali tembekar

September 29, 2023 / 4:03 pm Log in to Reply

I’m loving this recipe already!
jyoti panwar

May 16, 2022 / 12:16 pm Log in to Reply

Such an enticing dish! Thanks for the recipe.
Jay Singh

February 2, 2018 / 11:01 pm Log in to Reply

Such a great recipe! Can’t wait to try it.
Abhijeet Mohan

October 24, 2016 / 7:19 am Log in to Reply

This looks so inviting! I’m eager to try it.
swati dhankar

January 18, 2015 / 6:31 pm Log in to Reply

This is awesome! Can’t wait to cook it.