Barley Bowl with Lemon Yogurt and Chermoula
Ingredients:
¾ c Barley
2 ½ c Vegetable Stock
1 Zucchini (large) – halved lengthwise and cut into ½ inch moons
1 Sweet Potato (small) – peeled and cut into small cubes
1 Bell Pepper – cut into strips
1 Red Onion (small) – thinly sliced
2 Tbs Ghee - melted
1 Tb Cilantro – chopped
1 ½ Tb Olive Oil
1 Lemon – zested and quartered
¾ tsp Harissa Powder
4 Tb Yogurt - plain
1 tsp Garlic Powder
½ oz Almonds – slivered- toasted
1 oz Golden Raisins
½ c Feta Cheese
Chile Flakes
Sea Salt
Pepper
Oven 425°F - preheated
Instructions:
Combine Barley with vegetable stock in a small pot. Bring to a boil, then turn down heat to a low simmer. Cover and let cook 30 mins.
Combine zucchini, sweet potato, bell pepper, and onion on a baking sheet. Toss with ghee. Season with harissa, salt, and pepper. Place on top rack of oven. Roast for 10 mins, toss, then another 10 mins.
Combine yogurt and a big pinch of lemon zest. Add small amounts of water until a drizzle consistency. Season with salt and pepper. Set aside.
Combine cilantro, olive oil, ¼ tsp garlic powder, the juice of ¼ lemon, and a pinch of chile flakes in a small bowl. Season with salt and pepper. Set aside.
Toast almonds in a dry pan until golden. Set aside.
Once barley is cooked, drain if needed. Add raisins, ¾ tsp garlic powder, remaining lemon zest, and juice of ¼ lemon. Season with salt and pepper.
Divide barley into bowls. Top with roasted vegetables, feta, and almonds. Drizzle with yogurt and cilantro mixture. Serve with remaining lemon wedges.
About Barley
Also known as vulgare, barley is an ancient grain with a rooted past in Egypt. This grain is more drought resistant than other grains. Due to its cooling and diuretic abilities it is a good food choice for those with excess Kapha or Pitta dosha. Like many other grains, barley is a rich source of insoluble fiber (aka bulk fiber) which stimulates peristalsis in the intestines, aiding in elimination. It’s demulcent qualities also help to soothe irritated or inflamed bowels. In places like Korea or Japan, roasted barley tea became popular to use for this reason.
Warning about gluten: Those with a gluten intolerance or who suffer from celiac disease should stay away from barley.
About Onions & Garlic
It is a common practice for yogis to stay away from the consumption of onions or garlic. These foods are considered to be tamasic and increase heat in the mind. It is believed that the tamasic energy leads to ignorance / mental dullness. Because of their ability to create heat in the body, they can also create agitation in the mind. That agitation can manifest into feelings of anger, judgement, and aggression.
The ancient vedic text, The Samudra Manthana, contains my favorite story about the origins of onions and garlic. In my Ayurvedic studies, the story of “The Churning of the Ocean” describes how Dhanvantri (an avatar of Lord Vishnu, and the Lord of Ayurveda) is born, carrying the jar of amrit (the nectar of immortality). To summarize, it was Mohini (also an avatar of Vishnu) who convinced the asuras (demons) to give her the amrit to distribute to each of them one-by-one. Mohini was smart enough to start giving the amrit to the devas (gods) first BUT one asura, Rahuketu (in some Hindu versions Rahu and Ketu were two separate demons), disguised himself as a god so that he may be one of the first to receive the amrit. Upon taking the amrit upon his lips, Lord Vishnu realized he had been tricked and quickly cut off the head of Rahuketu before the nectar could be swallowed. Drops of Rahuketu’s blood fell to the Earth, and from that grew onions and garlic.