Iranian Pearl Barley Soup - Ash-e Jo Jow

The snow flakes had been drifting past our window on and off yesterday, so it was no surprise to wake up to a blanket of snow outside.  I guess its another day to stay indoors and be lazy, thank goodness for weekends; and even more thankful for having my own shelter to call  'home' and stay warm.

Yesterday, I had a proper lazy Saturday.  I mean really lazy, I watched an American film and a National Geographic documentary called LA92 about the 1992 Los Angeles protests and riots.  Today, will probably be the same with some cooking in between and a little ironing in readiness for the coming working week tomorrow.

Now onto food.  We finished of eating the last of this Iranian Pearl Barley Soup known as Ash-e Jo or Ash-e-Jow .  It looks deceptively plain, but it has so much depth and flavour mostly from the fresh herbs.  As well as barley and chickpeas which are visible, there are lots of greens in it such as spinach, dill and coriander and a homegrown leek which came from my own allotment garden plot.  We both loved  this Iranian Pearl Barley Soup that I will definitely make it again.

I am sharing this Iranian Pearl Barley Soup - Ash-e Jo ; Jow with The Veg Hog  who is kindly hosting #EatYourGreens Vegetarian and Vegan Blog challenge this month.  Please do join in.  For those of you who have not participated before, please Follow this link on how to join in ; and with Soups, Salads and Sammies hosted by Kahakai Kitchen.

Rainbow Carrots, Puy Lentil and Barley Salad

I had plans to make a Rainbow Carrot Tart with these Rainbow Carrots for evening supper, but that idea was quickly dropped when I realised we had no bread to make sandwiches for lunch and I did not fancy pasta again, so this Barley and Lentil Salad was cobbled together with what other ingredients I had in the kitchen cupboards.

I found it to be really, really nice.  There was a comforting chew from the barley, bite from the rainbow carrots that also made me feel rather cheery every time I tucked in to take a spoonful from my lunch box.  The Puy lentils just added that soft salty poppets of flavour and a final flurry of spring onions aka scallions.  I want more salads like this for winter.  

Vegan Mofo theme this week is Rainbow Food and the prompt today is Multicolour Food.  

Other Rainbow Coloured Vegan Recipes 
Rainbow Chard Bundles
Harissa Rainbow Carrots with Maftoul
Rainbow Bell Pepper Spaghetti
Rainbow Vegetables with Soba Noodles

To see more graffiti art click here. 

I am sharing this Rainbow Carrots, Puy Lentil and Barley Salad with Lisa's Vegetarian Kitchen. for No Croutons Required and Soups, Salads and Sammies hosted by Kahakai Kitchen;  

Autumn Beetroot Barley Goats Cheese Salad

This Beetroot Barley Goats Cheese Salad is an autumnal salad because of the hearty barley and the colours that remind me of the drying leaves on the trees.   Its perfect for taking into lunch as it won't leak liked those tossed in heavy salad dressing

The goats cheese is optional, but I think it works as it makes a nice contrast to the earthy beetroot.  Of course you could use a dairy free alternative like Gary which is actually made from coconuts and is very popular in the UK right now.  I have to admit I have not tried Gary yet as every time I go to seek it out it is sold out. 

This Beetroot Barley Goats Cheese Salad is not much of a recipe as I eye-balled most of the ingredients: cooked barley, cooked beetroot including its juices, a little balsamic vinegar an extra virgin oil for dressing, salt and pepper and then topped with rocket and goats cheese.  Quite simple really.

Chestnut Mushroom and Barley Broth

The weather has certainly turned and the extra layering of clothing has begun.  I have swapped my light summery cardigan now for a thick jacket; or on rainy days that rain-coat.  Not quite ready for the woolly hat, scarves and gloves...but I know it won't be too long. 

This weather for me also signals the start of soups, stews and hearty broths to warm the belly when its bitterly cold, wet and miserable outside.   

Cumin-Roasted Root Vegetables with Pearl Barley

We are due to be driving down South on New Years eve.  This wasn't planned, but welcomed by both our families.  Our first stop will be with my parents in Wales.  Whilst there we will be checking out our new rental accommodation and signing the lease to move in etc.  After that, it onwards to D's mothers, then back up to Scotland to make plans of our official home move.  

In an effort to use up fresh vegetables left over from Christmas (minus the sprouts) I decided to roast some root vegetables and garlic  in cumin seeds.  The combining of the root veg with the pearl barley was quite accidental, as my Basmati rice and Brown rice containers are bordering on empty.  So it was between couscous, to which D wrinkled his face or pearl barley. which also didn't get a good reaction - but that wasn't to last as his first mouthful saw him give the thumbs up. Although he did add it was a tad dry, to which I responded by placing a tub of soured cream on the side.  It was a good compliment to the roasted root veg.

I actually felt positively healthy eating this, a good sign for post Christmas. 

If you have any left, it will be absolutely fine to eat at room temperature too. Just think of it as a Winter Root Veg Barley Salad.

Cumin-Roasted Root Vegetable with Pearl Barley
Serve with soured cream..
Serves 4
200g pearl barley, cooked
1 tablespoon olive oil
Pinch of salt
Method
Cook the pearl barley in water according to packet instructions, when cooked, drain.  Add salt and oil and combine.  Set aside until required.

For the Cumin-Roasted Root Vegetables

1 red onion, halved and thinly sliced

1 medium swede,
3 – 4 carrots, peeled and sliced
2 – 3 parsnips, peeled and sliced
1 bulb garlic, halved
1 tablespoon cumin seeds, whole
1 teaspoon red chilli flakes
Salt and pepper to taste
2 tablespoons olive oil
200ml vegetable stock
Fresh coriander or parsley for garnishing.
Serve with optional : soured cream
Method
Preheat oven to gas mark 6.
In a large bowl, combine all the vegetables and spices and then drizzle on the olive oil.  Mix well, then tip onto a large tray and bake in the oven for 20 minutes for the vegetables to caramelise, stirring from time to time.  After 20 minutes, pour in the vegetable stock, stir and return to the oven for 10-15 minutes until the stock has reduced.  Remove from the oven and stir in the cooked pearl barley, return to the oven for a further 5 minutes.  Then serve with a garnishing of freshly minced coriander or parsley.

Barley and Chestnut Mushroom Stew

I know the food featured on my blog the past few days has not been the most vibrant, but sadly its just reflecting the weather around me that continues to be cold, windy and blustery. The harsh wind has battered most of the green leaves from my apple tree (that was strategically blocking the view of the commuter trains passing by). I've also wanted to share some photographs of progress in the garden plot, but every time we've attempted to point the camera at something, whether it be a chive flower head or the potato foliage, they flop manically in the gushing wind.

For the past few days, I've also been wandering the flat with a crocheted shawl wrapped over my shoulders.  D's been teasing me saying I should play a character in the Little House on the Prairie.  I'm just nippy (cold) and feeling a little on the wimpy side.

Anyway, here is another example of food to warm you up from the inside: Barley and Chestnut Mushroom Stew.  Its ridiculous really, I mean, its nearly June and I'm still tucking into autumnal, bordering on wintry fare.

I have to say I enjoyed this stew moreso on the first day, than the second where it supped up all the juices and seems a lot more stodgier.

Barley and Chestnut Mushroom Stew
Serves 4 – 6
Ingredients
1 medium onion, sliced
1 large carrot, grated
2 cloves garlic, crushed
2 tablespoons olive oil
200g chestnut mushrooms, sliced
160g pearl barley
1 generous teaspoon cumin, toasted
Splash of hot sauce to taste
1 tablespoon Tamari or soy sauce
Salt and pepper to taste
1 ¼-1¾pint vegetable stock
1 x 400g can of chickpeas, drained and rinsed
Method
Heat the oil in a large pot, sauté the onions until soft, then add the carrots, garlic and mushrooms and sauté until the mushrooms become tender. Add the barley, cumin, hot sauce, soy sauce, salt and pepper to taste and stock. Bring to a boil then turn down to a simmer. Add the chickpeas and cook for 30 minutes or until the barley is cooked. Serve with a crusty bread.

Cumin spiced Barley with broccoli

I am happy to look at other grainy alternatives such as bulghur wheat, couscous, farro, oats and rye and expand my culinary repertoire, but not for barley. I don't make time for barley. I had horrible experience of it at school. Instead of a hearty bowl of soup it looked like a porridge of vomit (sorry I know thats too much information for a food blog), worse still I remember my spoon standing upright in the bowl, that is how thick it was. However, many years later I found myself at the University canteen, hungry with only a few pence on me. The affordable option was Barley soup. Due to my hunger pangs, I was willing to give barley another try and overcome my prejudices towards it, but as soon as I parted with my coins I instantly regretted wasting my pennies. Instead of being soft plump cushions of grains, it was like eating pellets.

So a few years on again, was I going to give barley another chance. Yes, but it just had to be cooked to my taste with flavours I like.
I was so concerned with my own taste buds, that I forgot to consider D's feelings towards barley. It was only upon serving hat I became a bit nervous on how D would receive this dish. I was waiting for him to say 'eek, barley should only be used for winter soups'. But I was pleasantly surprised as he got up and cleaned out the remaining barley grains in the pot.

Oh I nearly forgot, my verdict. I am not saying I am a convert of barley, but I actually enjoyed it cooked this way. The grain soft and chewy. It benefited from the additional spices too. In fact I am thinking of doing a bit more experimenting with the grain. I served the spiced barley with some grated carrot.
Cumin spiced Barley with shallots and broccoliServes 2 people
Ingredients
2 shallot, finely sliced
1 tablespoon sunflower oil
150g barley
1 generous teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chilli or cayenne powder
Salt to taste
Broccoli for two
Method
Gently fry two shallots in the olive oil, then add the barley with the cumin and cook until the shallots are tender. Then cover the barley with water and simmer for 20 minutes. Then place the broccoli on top of the barley, do not stir. Cover ad cook for another 10 minutes, or until the barley and broccoli is tender. A little bit of the juice left in the pan is okay.