Tomato & rosemary barley salad
Barley is a versatile ingredient that can be enjoyed in every season, from hot hearty soups to fresh and tasty salads. The combination of tomato and rosemary is particularly delicious. To give it more body, I also added some white cannellini beans and wholewheat rice.
This salad can be enjoyed warm or cold. Indeed, it is perfect for an office lunch.
- 1 tablespoon olive oil
- 1\4 cup pearl barley
- 1\2 cup wholewheat rice
- 4 tablespoons tomato sauce
- 4 tablespoons white cannellini beans (in water)
- Pinch of rosemary leaves
- 1/2 teaspoon vegetable powder
Add a tablespoon olive oil in a rice cooker. While the cooker warms up, add the barley and the rice. Cover with water. Add the rosemary and vegetable powder. Stir well. Then, add the cannellini beans and the tomato sauce. Stir well and switch to cook.
Let cook until the water is absorbed and the texture is soft. Set aside to cool for about 15 minutes before serving. If you serve it cold, let it cool in the fridge for the same amount of time and top with a few drops of olive oil.