RECIPE: Winter root vegetable and barley pot

Note: Barley products are the best grain for balancing kapha and are good for pitta as well. Barley is relatively lighter to digest and it does not produce excess mucous in the body. I wanted to find recipes to incorporate barley into my kapha reducing diet as I’d never actually cooked it. This recipe is delicious, it’s filling but not heavy, and can also be used as a light lunch if you serve a smaller portion.

TIME: 1HR 20MINS
SERVES: 4

Ingredients
200g (7oz) pearl barley
1.8 litres (3 pints) chicken stock (using 2 cubes)
2tbsp olive oil
1 onion, diced
1 clove garlic, crushed
1 carrot, chopped
1 parsnip, chopped
½ swede, chopped
½ turnip, chopped
1 leek, sliced
2 sticks celery, sliced
100g (3oz) frozen peas
200g (7oz) frozen spinach

Wash the barley in cold water and drain, then place in a pan, cover with stock and simmer gently for one hour.

Heat the olive oil in a pan. Add the onion and garlic and sauté for five minutes on a low heat. Add to the pan with the cooked barley; also add the carrot, parsnip, swede and turnip and simmer for a further 15 minutes. Add the leeks, celery and spinach and simmer for a further 10 minutes. Finally add the peas and simmer for a further five minutes.

Garnish with a sprig of parsley and serve.

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