Barley Bowl with Fresh Vegetables

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This recipe was one of my own creations and was a delicious blending of fresh vegetables and grains. Sesame seasoned chickpeas, red cabbage, snap peas, dates, and barley to name but a few ingredients make this dinner not only delicious but healthy.  It will become a staple in our house as you can make this with so many variations, however this variation is a winner.  Bon Appétit!

Recipe

Serving: 6

Total Time: 35 minutes

Barley

1 cup pearl barley 

3 cups chicken broth 

2 cups chopped mushrooms 

1 cup chopped white onion 

1 tsp dried rosemary 

2 cloves of garlic crushed 

1 tbsp butter 

Vegetables & Ham

1 to 2 cups of shredded or cut red cabbage 

2 cups of fresh snap peas 

6 to 8 dates minced 

2 cups of chopped black forest ham 

1 540 ml can of chickpeas (or dried chickpeas rehydrated) 

1 fresh red bell pepper chopped  

Toppings 

3 to 4 sprigs of cilantro 

Sprinkling of roasted sesame seeds 

Barley  

Bring to a boil 3 cups of chicken broth and add barley.  Stir thoroughly to avoid clumping and bring back to a boil.  Reduce to a simmer and cook for about 25 to 30 minutes or until tender.  Stir regularly to avoid clumping and to ensure the liquid does not evaporate.  I needed to add an extra ¼ cup of broth as the stock evaporated before the barley was fully cooked to my liking.    

While the barley is cooking heat a pan with 1 tbsp of butter and add the mushrooms.  Cook until slightly tender and then add the onions and dried rosemary.  The onions are done when they shimmer in your pan.  Set aside until the barley is cooked.  

Once the barley is cooked add the onions and mushroom mixture to the pot.  For my dinner bowls I like to have the grains warm but not hot.   

Vegetables and Ham

Heat the chickpeas for about 1 minute on high in the microwave.  Be sure to cover with saran leaving a small slit or opening in the top for the air to escape.  You can also heat these on the stove.    

Chop the red cabbage and bell pepper into strips.  These do not need to be cooked.  Trust me raw is best for this dinner bowl and the red cabbage and bell pepper both add a wonderful peppery taste.  

Chop the cooked ham into cubes.  You can buy a single slice or two of ham at the grocery store if you do not have a full ham.  

Blanch the snap peas.  You want them to be crunchy and blanching will give them just a little bit of a cook while adding an extra green punch to the dinner bowl.   

Now comes the fun part!  You get to be creative with your assembly.  I first added the barley mixture to the bottom then added the snap peas, red cabbage, chopped dates, cut bell pepper, chickpeas and ham all topped off with a sprig if cilantro and sesame seeds.  My other approach was to mix everything up.  Either way you have a rainbow of colors and flavours in your bowl.

Dressing  

The dressing is an absolute must as it ties all the yummy food flavours together.  For this bowl I used a sesame dressing which was a perfect complement to the roasted sesame seeds sprinkled on top.  

¼ cup soy sauce 

¼ cup virgin olive oil 

¼ cup apple cider vinegar 

2 tsp sesame oil 

1 tsp honey 

½ tsp fresh ginger shredded 

1 clove of crushed garlic