Wednesday, June 21, 2006

Curried Barley Salad

Not too long ago my roommate made dinner for a friend and yours truly. It was delicious but it left us with some random ingredients in the fridge. Mainly mango chutney and curry paste. While searching for a recipe that would use both I came across this brown rice curry salad from Everybody Likes Sandwiches. I substituted barley for the brown rice to increase fiber and protein in the dish but pretty much kept everything else the same. Although next time I think I might either decrease the curry paste or choose a different paste, as this time around it was quite spicy! Here's what I did:

Curried Barley Salad

  • 2 cups cooked barley

  • 1/3 cup vegetable oil

  • 4 tablespoons curry paste

  • 1 medium onion, diced

  • 1 tablespoon cumin

  • 1 teaspoon sesame oil

  • 1/3 cup mango chutney

  • 2 carrots, shredded

  • 1 bell pepper, diced

  • 2 stalks celery, diced

  • 1 apple, cored and diced

  • parsley, finely chopped

In a wok, heat vegetable oil and curry paste. Add the diced onion and cook until translucent. Add cumin and sesame oil and sit well to incorporate. Turn off heat. Add chutney and barley, mix well. Add shredded carrot, pepper, and celery. Cover and refrigerate until cool. Before serving stir in apple and parsley. Enjoy!

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