The Building Block: Barley
- Rinse 1 cup of pearl barley in cold water; drain.
- Then add it to 3 cups of boiling salted water.
- When the liquid has returned to a boil, reduce heat, cover, and simmer for 45 minutes.
Hot Cereal
• Over medium-low heat, combine equal parts milk and cooked barley with a dash of vanilla extract.
• Cook until warmed through, about 5 minutes. Top with dried figs, walnuts, syrup—anything you'd put on oatmeal.
Barley Salad with Beets
• Place 2 cups of cooked barley in a bowl.
• Toss with cooked, peeled beets (available at Whole Foods), 2 sectioned oranges, and chopped walnuts or celery (or both).
• Toss with a dressing made of 1 part orange juice and 2 parts olive oil.
Stuffed Peppers
• In a skillet over medium heat, sauté 1 leek (just the white part, cleaned, sliced, and chopped), a handful of green peas, cooked barley, fresh dill, a teaspoon of tomato paste (or water), salt, and pepper.
• Stuff 4 hollowed-out peppers (or tomatoes) with the mixture and bake them for 40 minutes at 375° F.
For sunday dinner:
Serve alongside the pork, drizzled with the pork's braising liquid.
Next Page: Roasted Squash
