This month was my whole grain month. As I measured out the barley to cook that morning, I did not realize that I had to be creative about how I made use of it for the next three days.
Little did I know that after you have a decent portion of this grain, you won’t be hungry for hours. But isn’t that a good thing? Oh well, maybe. For me, it was ok. So, long story short, I cooked 4 cups of barley which turned out to be around 8 cups of cooked barley. The kids were very apprehensive at the sound of the grain but it turned out they enjoyed it especially when I paired it with something they love.
Isn’t it a fact that if you have a big salad, you are allowed a slice of cake? 😉
I adore spicy food. In fact, I need to almost feel the spice in every meal. So, Indian pickles and sriracha are consumed in large quantities in our home. The kids have taken on me and love spice. I don’t know what I would do if they didn’t enjoy.
Harissa is not uncommon in the blogging world. I love my sriracha but off late, I’ve enjoyed harissa more, maybe just because it has some spices which are pretty common in Indian cooking. The nice thing about this is that it’s so versatile. It can be use in 1000 or a million ways, but only if we make buckets of it.
This combination works quite well with the spicy cheese, the calming crunch factor from the pearl barley, and the slight sweetness from the pineapple. This is another harmonious meal I would love to share with you all. I’m going to figure out what I will do with the rest of the 2 cups of remaining barley :).
- 8 ounces or 250 grams Paneer or Haloumi cheese(I used both)
- 4 tbsp Harissa paste
- 4 tbsp Mango puree(you can use canned or fresh)
- 1 tsp oil
- 2 cups of Pearl Barley
- 1 bunch dill finely chopped
- ½ tsp roasted cumin powder
- 1 tsp Salt
- 1 tbsp olive oil
- ⅓ cup of toasted sliced almonds
- ½ cup pineapple chopped
- 1 green chilly (or according to your taste)
- 1 tbsp finely chopped cilantro
- pinch of salt
- ½ tbsp lemon juice
- 4 ounces dried chiles of your choice(I used Anahiems, New mexico chillies)
- 2 ounces sun dried roma tomatoes
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 3 to 4 garlic cloves, peeled
- 1 teaspoon caraway seeds
- 1 teaspoon kosher salt, or to taste
- ⅓ cup of vegetable oil
- 2 tbsp tomato paste
- Slice the paneer or halloumi cheese to 2 inches.
- Mix 4 tbsp of harissa paste with 4 tbsp of mango puree.
- Marinate the cheese in the paste overnight or for 1-2 hours.
- Heat a non stick pan or a griddle and pour a teaspoon of oil and pan roast the cheese, on medium high heat. DO NOT over cook it.
- Wash the pearl barley well and let soak for 10-15 minutes. Drain the water out.
- Bring 5 cups of water to a boil. Add salt and the pearl barley to it and let it come to a boil. Cover and cook on simmer for about 45 minutes. Switch off the heat and let sit for 15-30 minutes before you use it.
- In a large non stick pan , add a tablespoon of oil. Add the pearl barley, roasted cumin powder and toss it in well. Toss in the finely chopped dill and take it off the heat. Add the toasted sliced almonds before serving.
- Slice the pineapple into small pieces
- You could either de-seed the chilly or leave the seeds in for more spice. Thinly slice it and add to the pineapple pieces.
- Add cilantro, salt and lemon juice. Mix well and keep aside.
- Serve the Barley, along with the grilled cheese and Salsa.
- Soften the chillies and sun dried tomatoes in boiling water for 30 minutes. Drain out and keep aside.
- Dry roast the spices in a heavy bottomed pan until you smell the spices.
- Grind the spices, chillies and tomatoes, tomato paste. If it is hard to grind, add some of the soaked liquid we kept aside. add salt.
- Keep it in an airtight container with ⅓ cup of vegetable oil.
Use any chiles you like and have on hand, either a single kind or a combination. For moderately spicy harissa, try a mix of Guajillo and New Mexico chiles. Add extra spice Arbol or Puya chiles. Add smokiness with Chipotle or Morita chiles. Add richness with Ancho, Mulato, or Pasilla chiles. For a very mild harissa, use roasted red bell peppers.
Add thinly sliced mint to freshen it up.
You can store this up to a week. Use it in marinades, spreads or just in place of sriracha or any spicy chilly sauce.
ENJOY! Thanks for stopping by and Have a beautiful weekend my friends.