Pearl barley is a very common dietary food, as it is rich of fibers and antioxidants. Additionally, it prevents the formation of cholesterol. Therefore, together with other ingredients this dish makes a perfect dietary supplement.
- 100 gr pearl barley
- 1 onion
- 2 pc. garlic
- 1 red bell pepper
- 150 gr champignon
- 1 medium-sized eggplant
- Some olive oil
- Spice mix
Rinse pearl barley in a sieve (this prevents foaming), put it in a pot, add plenty of water and cook it on a medium heat for about 40 minutes (or follow the instructions on the package). While the grains are cooking, chop bell pepper and onion in small squared pieces, chop garlic and place all on a preheated pan together with some olive oil. Cut champignon and eggplant in smaller pieces. When onion on the pan becomes transparent, add the rest of the vegetables, seasoning and fry until ready. About the spice mix I usually use – this is Trocomare from A.Vogel.
This is an ecologic mix of sea salt with herbs, and it can be found in almost any Danish shop eco-food department. Personally, I like it, as I don’t use much salt, and it is a perfect seasoning for almost anything. If you prefer to mix spices yourself, I would suggest salt, pepper, some bell pepper and basil for this dish.
When pearl barley is ready, remove the remaining water and mix with vegetables. This dish can also be served as garnish for almost any meat recipe. Enjoy!