Ingredients:
- 1 cup barley, washed and soaked 6-8 hours or overnight
- 1-1/2 cups water
- Pinch of sea salt
- 1/2 cup fresh green peas, shelled
- 1/2 cup sweet corn, removed from cob
- 1/2 cup carrot, diced
- 1/4 cup sunflower seeds, roasted
- Scallions, diced
Directions:
- Place the barley and water in a pressure cooker. Add sea salt. Cover and place over a high flame.
- When pressure is up, reduce the flame to medium-low and place a flame deflector under the pot.
- Pressure cook for 50 minutes.
- Remove from flame. Allow pressure to come down naturally and then remove cover.
- Let barley sit in cooker for 4-5 minutes before placing in a serving bowl.
- Bring a pot with 3-4 inches of water to a boil.
- Place the corn into the boiling water and cook for 1-1/2 to 2 minutes – then remove to cool.
- Next do the same with the peas for 2 – 2-1/2 minutes and remove to cool.
- Lastly, boil the carrots for 1 minute and cool.
- Place vegetables in a mixing bowl and add the cooked barley.
- Mix in the sunflower seeds and scallions.
- Place in a serving dish and serve.