BARLEY IN TOMATO-ROSEMARY SAUCE
by Oscar Umahro Cadogen . . . (Serves 3 persons)
"Everybody is eating pasta with tomato sauce these days. Try this succulent mixture of barley and slightly spicy tomato sauce. The tomatoes, garlic, turmeric, and rosemary all contribute with phytochemicals, the barley with fibre and phytoestrogens, the oil blend with EFAs, making this not only tasty and filling but also very, very healthy.
The dish can also be made a day in advance and served cold the day after. Have it with a broiled of poached piece of fish, and you'll also cover your protein requirements."
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1 1/2 cups
whole barley berries (can
be substituted with whole wheat, rye, oats or buckwheat) 3 cups (approximately) water, preferably filtered or spring 1/4 cup apple cider vinegar or freshly pressed lemon juice 2 cloves of garlic, sliced thinly 2 tbs Flora coldpressed sesame oil or extra virgin olive oil sea or rock salt freshly ground pepper 1 tsp turmeric the leaves from 1 twig of fresh rosemary 1 tbs fish sauce 2 tins of tomatoes 3-4 tbs Udo's Choice® Oil Blend |
1. Place barley, water, and apple cider vinegar in a small pot and leave overnight to marinate. Bring to a boil, turn down the heat, and leave to simmer under a lid for about 30 minutes until the barley berries have absorbed all the water. Take the pot off the heat and leave with the lid on.
2. Heat garlic and butter in a saucepan along with a bit of salt, pepper, turmeric, and rosemary until the garlic softens and the spices start releasing their aroma. Then add fishsauce, wait for 1 minute, and add tomatoes. Leave to simmer at low heat for about 20 minutes, stirring occasionally. Mix in boiled barley and leave to simmer for another 15 minutes - still stirring occasionally - before taking the pot off the heat. Stir in Udo's.
WILD RICE STUFFED PEPPERS
by Usha Menard . . . (Serves 4)
2/3 Cup wild rice, uncooked 4 oz. zucchini, diced small 2 oz. crumbled feta cheese 4 Tbs. Udo's Oil Blend 4 Tbs. fresh parsley 3 Tbs. almond slivers 3 Tbs. yellow pepper, diced small 3 Tbs. raisins 2 Tbs. white onion, finely chopped 1 Tbs. fresh dill 1 Tsp. salt 1 pinch cayenne |
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In
a pot, bring salt, wild rice, and 2 Cups of water to a boil. Let cook
for 1 hour on low heat. Let the rice cool. While rice is cooking, cut clean pepper tops by inserting knife on a 45° angle, cutting around the stem. Remove seeds and discard. Reserve pepper tops. In a bowl, mix rice and remaining ingredients except for Udo's oil. Stuff each pepper, replace pepper lids, wrap in foil, and place on an oven tray. Cook for 40 minutes at 350°. Remove foil, pour Udo's oil inside peppers, and serve hot. |