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Kitchen Notebook

August 28, 2017

Okra and Peppers over Barley or Cauliflower "Rice"

50 Mins

Serves 2 

  • 1 cup Barley (Omnivore)
  • Cauliflower Florets (Paleo)
  • 2 Peppers, cut into thin strip
  • Okra, trimmed and cut in half
  • ½ oz Tomatoes, cut in half
  • ¼ cup Vegetable broth
  • Oil
  • Salt & Pepper

For Omnivore Diet:

Bring 2 cups water to a boil. Once water is boiling, add barley, cover, and reduce to simmer. Simmer for 45 minutes, without opening pot. After 45 minutes, turn off heat and let sit for 15 minutes.


For Paleo Diet:

Transfer the cauliflower to a food processor. Don't fill the food processor more than 3/4 full; if necessary, process in two batches.Pulse the cauliflower until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.)Warm a tablespoon of olive oil in a large skillet over medium heat. Stir in the couscous and sprinkle with a little salt. Cover the skillet and cook for 5 to 8 minutes, until it is as tender as you like. 


Meanwhile heat oil in a medium skillet, add onions, peppers and okra. Sauté for about 10 minutes until okra begins to brown. Add tomatoes, and vegetable broth and cook until tomatoes begin to break down. Fluff the barley and season with salt and peppers. Serve in bowl with okra and peppers on top.

50 Mins Recipe Summer Veg

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50 Mins Recipe Summer Veg

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