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Wednesday, May 18, 2016

Hato Mugi Barley Salad with Lime Vinaigrette


Hato Mugi (a/k/a Job’s Tears or Chinese barley) is a gluten free barley type whole grain. Scientists have identified a compound coixenolide that suppresses cancer cells and another, germanium that has anti-carcinogenic properties. Barley is also known to help with diabetes, by controlling the blood sugar level. Among other things, the rich fiber content helps reduce blood cholesterol, improves colon function and promotes weight loss.

Ingredients for 2 -3 servings
1/2-cup Hato Mugi
¼ -tsp. sea salt
2 cups red radishes, quartered
Radish tops or equal amount of Dandelion greens, sliced
¼-cup chives, sliced
Vinaigrette:
1-2 Tbsp. extra virgin olive oil
Lime juice to taste or 2-3 drops Lime Vitality essential cooking oil (I get mine here)
Sea salt and pepper to taste 

Preparation:

Wash Hato Mugi thoroughly and soak for 6-8 hours or overnight. After soaking rinse and replace water. Bring to a boil add sea salt and simmer till Hato Mugi is soft and texture is to your liking, about 20-30 minutes. Remove and set aside.

        Meanwhile wash radishes and radish greens and separate stems from leaves. Slice greens into very thin pieces. Slice radishes. Steam the radishes and greens separately slightly, leave them still crisp.

Mix all the vegetables together with the Hato Mugi in a serving bowl. 

Add the vinaigrette and adjust to your taste. Let the dish marinate for a bit.
Serve room temperature. Garnish with fresh chives.


                                                                                                                                                                            Hato Mugi References: w.itmonline.org/articles/coix/coix.htm
www.kushiskitchen.com

                                                                                                                                                      
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