Spring is near and I heart barley...

What a beautiful day today and I tried new recipe that was delicious!

Barley contains eight essential amino acids. According to a recent study, eating whole grain barley can regulate blood sugar (i.e. reduce blood glucose response to a meal) for up to 10 hours after consumption compared to white or even whole grain wheat, which has a similar glycemic index. The effect was attributed to colonic fermentation of indigestible carbohydrates.
And here are some fun facts: Barley can also be used as a coffee substitute! (Coffee substitutes are non-coffee products, usually without caffeine, that are used to imitate coffee.) Believe it or not in World War II, acorns were used to make coffee.

As barley is one of my favorite grains, I wanted to share this delicious & healthy vegetarian recipe. It's a warm grain salad comprised of Thyme scented barley, red cabbage & ricotta salata.

Ingredients for thyme scented barley:
2 tablespoons extra-virgin olive oil
1 1/2 cups pearled barley (10 ounces)
1/2 small onion, finely diced
2 thyme sprigs
3 cups water
1 pinch of salt

Directions for Barley:
In a large saucepan, heat the oil. Add the pearled barley and cook over medium heat, stirring, until lightly toasted; just before browning. Add the onion and thyme and cook over low heat, stirring, until the onion is softened. Add the water and salt and bring to a boil. Cover and cook over very low heat until the water is absorbed and the grains are tender. Fluff the grains and throw out the thyme sprigs.


ingredients for salad:
1/2 cup walnuts (2 ounces)
2 tablespoons extra-virgin olive oil
1 small onion, finely diced
1 pound red cabbage, cut into 1-inch pieces (4 cups)
2 tablespoons balsamic vinegar
Salt and freshly ground pepper
1 1/2 teaspoons chopped thyme
1/2 cup water
2 cups Thyme-Scented Pearled Barley---(see above for recipe)
2 ounces ricotta salata cheese, crumbled (1 cup)

directions:
Toast walnuts until golden and let cool, then coarsely chop. Set aside.
In a large skillet, add the oil. Add the onion and cook over high heat, stirring, until softened, 4 minutes. Add the cabbage and vinegar, season with salt and pepper and cook, stirring occasionally, until the cabbage is barely wilted, approximately 6 minutes. Add the thyme and the water, cover and cook over low heat, stirring occasionally, until the cabbage is tender and the water has evaporated, 20 minutes. Stir in the Thyme-Scented Pearled Barley, ricotta salata and toasted walnuts. Transfer to a bowl and serve.

Keep in mind we need fuel to burn when we exercise!