Vegan, High Fiber, Good Source of Protein
Special Equipment: KitchenAid Grain and Rice Cooker; 33cm x 45cm sheet pan; large mixing bowl
Cook Time: 65 minutes
Servings: 5 servings
Ingredients
- 1 cup (200g) dry pearled barley
- 453g red or green cabbage, cored and chopped
- 453g cauliflower, stem removed and chopped into 1” (3cm) pieces
- ½ large (150g) red onion, thinly sliced
- 2 large (4-5g each) garlic cloves, peeled (for dressing below)
- ¾ cup (90g) walnuts, chopped
- 1 tablespoon (12g) of sugar
- Olive oil for drizzling
- Salt and pepper to taste
Dressing:
- ½ cup (118ml) olive oil
- ¼ cup (60ml) fresh orange juice
- 2 tablespoons (30ml) lemon juice
- 2 tablespoons (30ml) apple cider vinegar
- 1 tablespoon (21g) honey
- ½ cup (30g) fresh minced parsley, plus extra chopped to garnish
- ½ teaspoon (3g) sea salt (or more to taste)
Method
1. Using the KitchenAid Grain and Rice Cooker, select the Pearled Barley menu option and set cooking liquid to water. Choose "soft" to confirm the texture setting and allow pearled barley to cook. When the barley has cooked for about 20 minutes, roast the vegetables.2. Preheat the oven to 205ºC and place the rack in the center of the oven.
3. In a large bowl, combine chopped cabbage, onion, and cauliflower. Drizzle with olive oil, season lightly with salt and pepper, and toss to coat. Dump veggies onto the sheet pan and evenly spread out on the pan.
4,. Make a space in the center of the pan, add the walnuts and garlic cloves and drizzle both with olive oil. Sprinkle the walnuts only with sugar and turn to coat. Place the sheet pan in the preheated oven.
5. After 10 minutes, use tongs or a wooden spoon to turn the veggies and stir the walnuts (still keeping the walnuts and garlic cloves separate), then return to the oven for another 10 minutes or until the veggies are browned and caramelized in places. Remove from the oven.
6. While the veggies are roasting and the grains are cooking, make the dressing. Combine all the dressing ingredients in a jar with a tight-fitting lid. Shake well to emulsify. When veggies finish roasting, take the garlic cloves and mash well with a fork, then add the mashed garlic to the dressing. Shake again to fully combine.
7. Place the cooked barley into a large bowl and transfer all the roasted vegetables and the nuts from the sheet pan into the barley. Drizzle the dressing over the contents of the bowl, and stir immediately to fully coat the grains, vegetables, and nuts with dressing.
8. Top with reserved chopped parsley and serve warm.
