Fermented foods are a staple in my diet. I’ve even started making my own sauerkraut in my basement, thanks to this article on The Kitchn, How To Make Homemade Sauerkraut in a Mason Jar. If you’re looking to enjoy more probiotics, as I am, give this unique grain salad a try. I’ve used whey from making labneh (strained yogurt), but you can substitute this with the same amount of plain kefir.
Employ this salad in these Roasted Tomato Buddha Bowls or these Roasted Beet Buddha Bowls.
- 3 cups water
- 1 cup uncooked pearl barley
- ½ clove garlic, grated on a microplane or very finely minced
- ¼ cup labneh or plain probiotic greek yogurt (preferably full fat)
- ¼ cup whey (from labneh) or plain kefir
- 2 tablespoons white wine vinegar or apple cider vinegar
- 1 teaspoon finely chopped fresh sage or ¼ teaspoon dried sage (whole, rubbed)
- 1 teaspoon finely chopped fresh oregano or ¼ teaspoon dried oregano (whole, rubbed)
- 1 teaspoon finely chopped fresh basil or ¼ teaspoon dried basil (whole, rubbed)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- For the barley, in a medium saucepan, add water and barley. Bring to a boil, reduce to simmer, partially cover and cook for 20 to 25 minutes, or until tender but still chewy. Drain excess liquid, add warm grains back to pot and stir in garlic, followed by labneh or yogurt, whey or kefir, vinegar, herbs, salt and pepper. Store airtight in refrigerator up to 4 days; stir before serving.