We have been so busy with life lately, enjoying our favorite season, getting out and about in the crisp air and colorful leaves, and spending a whole lot of time in that lovely kitchen of ours, cooking and baking up a storm.
We have a never-ending sink full of dirty dishes, vegetable peels are constantly on the floor, and our noses are regularly dusted with flour…but oh, the food that comes out of that kitchen.
 |
| Bread by Casy...gorgeous and delicious! |
We’ve been experimenting with some new ingredients and filling our bellies with flavorful, hearty, good for us meals…and at the end of the day, it’s so worth the mess.
 |
| Pumpkin Kamut Pancakes from here. |
Our new favorite fall grain happens to be barley and I’m honestly surprised that we haven’t already discovered it. Here’s the recipe that clenched our love of barley for us, adapted from Heaven’s Banquet, a wonderful vegetarian cookbook recommended by a wonderful coworker of mine.
2.5 cups veggie broth
¾ c. pearled barley
Various root veggies for roasting. We used carrots and parsnips because that’s what we had, but you can also roast beets, turnips, and potatoes.
3 cloves of garlic
A shallot or two
Onion powder
Ground sage
Olive oil
Preheat your oven to 400 degrees F.
Bring the broth to a boil, add any salt that you'd like, and stir in your barley. Cover, reduce heat, and simmer for about 45 minutes. I added a bit more broth than the original recipe called for because we tend to enjoy stews and soups and wanted to have that feel with this dish. If you prefer a less soupy dish, reduce your broth by 1/4-1/2 cup.
Meanwhile, peel and prep your veggies (including your garlic and shallots), coat with olive oil and season as you desire. We used onion powder and ground sage, but do whatever strikes your fancy. Roast in oven for around 35 minutes or until veggies are tender.
Remove from the oven, slice the veggies, and add to the barley and broth once the barley is tender.
Love, T.
No comments:
Post a Comment