Rice and Barley Salsa Salad

A wonderful salad full of fibre and protein.  Put in a pita or eat on its own.

1/4 cup Pearl barley
1/4 tsp salt
2/3 cup long grain rice
1/2 cup each black beans and red kidney beans
1/2 cup corn
1/2 cup chopped sweet red pepper
1/2 cup chopped celery
1/4 cup chopped onion
2 tbsp chopped mild chilies
2 tbsp chopped fresh parsley or coriander

DRESSING
3 tbsp medium salsa
1 tbsp olive oil
2 tsp white vinegar
Salt and pepper

In saucepan, combine barley, 2 cups water and salt.  Bring to boil, reduce heat, cover and simmer for 20 minutes.  Stir in rice; cover and simmer for 20 minutes or until barley is tender but still slightly chewy.

In bowl, combine barley and rice mixture, beans, corn, sweet pepper, celery, onion, chilies and parsley.

DRESSING:  Whisk together salsa, oil and vinegar.  Pour over salad and toss to mix.  Season with salt and pepper to taste.

Curried Sweet Potato, Carrot and Lentil Soup with Ginger

A great recipe based on one from Parents Canada magazine.  Healthy and delicious! Low in fat and loaded with fibre, vitamins and minerals.

1 tsp olive oil
1 medium onion, chopped
1-2 garlic cloves, crushed
1 tbsp grated fresh ginger
1/2 cup dry lentils
1 medium sweet potato, peeled and cut into chunks
2 carrots, peeled and chopped
1 tsp curry paste or powder
4 cups chicken or vegetable stock
salt to taste
1/4 to 1/2 cup plain yogurt (greek)

1. In a medium sized pot, heat oil over medium high heat and saute onion, garlic, and ginger for 3-4 mintues until the onion softens.
2. Add the lentils, sweet potato, carrots, curry paste and stock, along with a cup of water.  Bring to a boil, then turn the heat down, cover and simmer for half an hour, until the vegetables are very tender.
3. Season with salt, add the yogurt and use a hand held blender to puree it right in the pot.  Otherwise use a blender or potato masher.
4. Serve hot.  Leftovers can be stored in the refrigerator for up to a week, or cooled and frozen for up to 6 months.