I am very fond of Pearl Barley and use it for soups and salads, and I even stir-fry it. I often cook Pearl Barley using my rice cooker. Today I cooked it with Chickpeas. Of course, you can use canned Chickpeas and cook Pearl Barley in a saucepan.
4 to 6 Servings
1/2 cup Dry Chickpeas *soaked in water overnight
1 cup (*180ml cup) Pearl Barley
Water *up to 2 cups marking
1/2 teaspoon Salt
1/2 Red Capsicum
1/2 Continental Cucumber
1/4 Red Onion
8 Cherry Tomatoes
2 to 3 tablespoons chopped Fresh Parsley
Salt & Black Pepper
1/2 to 1 teaspoon ground Cumin *OR Spice of your choice
2 tablespoons Olive Oil
2 tablespoons Lemon Juice OR Vinegar of your choice *alter the amount to suit your taste
- Soak 1/2 cup (125ml) Dry Chickpeas in cold water overnight.
- Rinse Pearl Barley, drain, and place in the rice cooker’s inner pot. Add Water up to 2 cups marking, that means you add the double amount of water. Add Salt and gently stir, and add drained Chickpeas. Spread evenly, then press COOK button.
- Cut all Vegetables into small pieces and add to a large mixing bowl.
- When Pearl Barley and Chickpeas are cooked, let them steamed for 10 minutes. Season Vegetables with Salt, Black Pepper and Cumin. Add Olive Oil and Lemon Juice (OR Vinegar), and mix well. Add cooked Pearl Barley and Chickpeas, and mix to combine.
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