Substituting barley for rice in this pilaf dish will give you a satisfying and fibrous meal. Check out the benefits of adding barley to your diet here.

Don’t forget to remove the cardamom pods and cloves before serving!  Serve as a side or main dish.

Serves 8

1 1/2 cups Barley
1 tsp cumin seeds
4 bay leaves
8 green cardamom pods
8 cloves
2 onions finely chopped
2 carrots. cubed
2/3 cups fresh or frozen peas
2/3 cups fresh or frozen corn
1/2 cup raw cashew, toasted
1/2 tsp ground cumin
1 tsp sea salt
6 cups vegetable stock

Toast cashews on a baking sheet at 350° for 5-8 minutes. Keep a close eye on the cashews, over toasting can occur quickly resulting in a burnt nut. Set aside. Add a little vegetable stock to a large sauce pan and heat on high. Add cumin seeds lower heat to medium and cook for 2 minutes. Add bay leaves, cardamom, and cloves and cook for another couple of minutes. Add onions and carrots and cook for 5 minutes. Add peas, corn and cashews and cook for another 5 minutes. Stir in Barley. Add cumin, salt and vegetable stock. Bring to a boil and turn heat down to low. Cover and cook for 45 – 60 minutes or until most of the stock is absorbed. Remove from heat and let stand for 5 minutes.