Ayurveda Spiced Barley Rice Recipe 

Perfect for spring season or anytime weather, body, or heart feels damp, heavy and cloudy. Barley is a great diuretic grain to help with excess fluids while being simultaneously 

Ingredients:

• 1 cup pearled barley

• ½ c white basmati rice (rinsed)

• 3 cups water

• 2 tsp ghee

• 2 tsp black mustard seeds

• 2 tsp cumin seeds

• 1 tsp garam masala or “mum’s super spice”

• ½ tsp turmeric powder

• ½ tsp black peppercorns coarsely crushed

• 2 Tbs almond slivers

• 1 tsp salt

• Juice of ½-1 lime (for for taste/garnish and digestibility)

• Garnish: chopped cilantro leaves and basil leaves and fresh chopped ginger and shredded dried coconut

Directions:

• Soak barley over night when possible to reduce vata

• Strain and remove water in the morning

• Rinse rice

• Cook rice and barley in water along with salt for approx.. 30 minutes (bring to a boil then cover and reduce to simmer)

• Test barley texture at the end, it should be soft and edible, not tought, hard or too chewy. If still too undercooked, add additional ½ cup water by drizzling over grains, do not stir

• Cover and cook additional 5 minutes, etc. until done

• Fry spices in ghee, then nuts, and then drizzle over grains and fluff with fork

• Garnish with fresh herbs and serve

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