Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Friday, February 28, 2014

Barley and Sprouts Salad

This amazing salad came from Food Network magazine, and it's equally delicious served warm or cold.  I served it warm with dinner, then ate leftovers cold for a snack at work the next day.  I'm nuts for Brussels sprouts anyway, and I was happy to find an interesting way to incorporate barely into my diet.  I'm always looking to make friends with new, healthy vegetarian foods!

2 c. vegetable broth
1 c. barley
1/2 t. salt, separated
2 t. olive oil
12 oz. Brussels sprouts, thinly sliced (about 3 c.)
grated lemon zest of one lemon

Bring the vegetable broth and 1/4 c. water to a boil in a medium saucepan.  Stir in the barley and 1/4 t. salt.  Cover and cook over medium heat until the liquid is absorbed.  (Check the barley package for times.)

Meanwhile, heat the olive oil  in a large skillet over medium-high heat.  Add the Brussels sprouts, lemon zest, and 1/4 t. salt to the skillet.  Cook, stirring occasionally, until the sprouts are the texture you like them.  (The recipe calls for "crisp-tender", but I like mine kind of soft so I cooked them longer.)

Toss the cooked barley with the cooked Brussels sprouts, and serve warm, room temperature, or even cold.  Serves 4 as a side dish.

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