Barley Primavera

Categories: Spleen Qi Vacuity, Vegetarian

barley primavera

Barley Primavera

3 scallions, sliced thinly and diagonally
6 c. water
¼ c. canola oil
1 ¼ c. pearl barley
4 cloves garlic
¼ c. minced parsley
½ c. shiitake mushrooms

1 small zucchini, chopped
1 small yellow squash, chopped
1 medium carrot, grated

1 large red pepper, seeded and chopped
1 small yellow and green peppers, seeded and chopped
¼ c. raspberry vinegar
1 tsp. sea salt
½ tsp. freshly ground pepper

Place the barley and water into a saucepan. Bring the water to a boil, cover the pan with a lid, and simmer the barley for 20 minutes, until tender.

When the barley is cooked, drain it well and chill completely.

Heat the canola oil and garlic in a small saute pan over low heat. Slowly cook the garlic for 2 minutes, until golden brown, and transfer to a large mixing bowl.

In the same bowl, combine the peppers, parsley, zucchini, yellow squash, carrot, scallions and mushrooms with the cooked barley.

Add the vinegar and season with salt and pepper.

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