As the weather gets chillier, my mind (and my stomach) turns to heartier food. Actually, I made this dish at the very end of August, after a cold weekend in which M and I had gotten drenched in a rain-and-hailstorm. But I’ll be making it again now that it’s even colder.
This was not M’s favourite meal, but it was very healthy and filling.
You can vary this with any grain and any legume and any spice combination and any added vegetable/s; be creative.
Ingredients:
about 100 g black-eyed peas
water
about 150 g pearl barley
about 100 g spinach (fresh or frozen)
tomato purée
green curry paste
olives
soy cream or yogurt
Instructions:
1. Soak the black-eyed peas overnight in water.
2. Boil the barley in water, then leave to simmer for about an hour, checking and stirring every so often (check the instructions on the package as well).
3. Drain the black-eyed peas and then bring them to a boil in fresh water. Leave them to simmer, stirring occasionally, for about 30 minutes.
4. Add the spinach, tomato purée, and green curry paste to the barley.
5. Slice the olives and add them.
6. Stir the black-eyed peas into the barley, then swirl in some soy cream or yogurt. Serve with another dollop of cream or yogurt.
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