BARLEY FLAKES VEGGIE POT
This barley flakes veggie pot has been my go-to healthy meal for the last year. I eat it for breakfast, lunch, and dinner whenever I can! It’s just that good. The idea of barley flakes mixed with vegetables and tempered with mustard seeds may seem unconventional, but it’s really one of the best combinations of flavours and textures that I’ve found in a while. The pungent flavour of black mustard seeds balances itself so beautifully with the juicy magic of vegetables when cooked in a pressure cooker. Once everything is mixed together with the barley flakes, the result is just a treat to your taste buds.
Preparation Time: 5 mins
Cooking Time: 10 mins
- 1-2 tbsp olive oil/butter
- 1 cup barley flakes
- 2 tsp mustard seeds
- ½ tsp chilli powder (optional)
- ½ tsp turmeric
- Lots of different raw vegetables, chopped (about 1 cup or a little more)
- 1 medium sized tomato, chopped
- Heat oil or butter in a pressure cooker. Add mustard seeds and let them splutter for a minute.
- Now add the barley flakes and roast them for about 2 minutes on medium heat.
- Add all the vegetables and the chopped tomatoes. I put just about everything that I could find in my fridge. I had about 2 handfuls of kale, ¼ cup frozen peas, about 7-8 pieces of broccoli, ¼ cup chopped carrots, 3-4 baby corns, 3 sugar snap peas and one of those red chillies that are not very hot. You can add whatever vegetables you have handy or ones that you like.
- Continue sauteing the vegetables for another 2 minutes. Add the chilli flakes, turmeric and ½ tsp salt while stirring.
- Next pour 2.5 cups of water into the pressure cooker. Stir and add salt. I added another 1 teaspoon salt and made sure I gave it a good stir.
- Close the pressure cooker and bring to full pressure on high heat.
- Reduce heat and cook for 6 minutes.
- Remove cooker from heat and allow to cool naturally, till there is no pressure inside.
- Serve hot for breakfast or whenever you crave a super healthy or super tasty meal.
Incase you’re wondering, where to find barley flakes, I bought mine from Holland and Barret. Some countries sell barley oats instead of barley flakes. Those would work as well for this recipe.