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
