Barley is a superb grain that health experts have been touting among the healthiest foods you’re probably not eating. (Coincidentally, I found this reference that popped up yesterday.) I like barley’s nutty flavor and have since I first tasted it, but I don’t always remember to include it in my meal planning. Tonight, though, we’re having a risotto-style barley with carrots and celery. My husband says you could easily pass this dish off to non-barley eaters as “rice on steroids.”
2 good-sized servings
- 1/3 cup pearled barley
- 1 to 2 cups water, mushroom broth, or chicken broth (I’m using mushroom and chicken broth)
- 1/3 cup finely chopped carrots
- 1/4 cup celery
- optional: shitake mushrooms, chopped
- pat of butter
- a little olive oil
Begin by sauteing the carrots and celery (and optional mushrooms) in the butter and oil for a couple of minutes. Now add the barley and let it cook a couple of minutes, stirring regularly. Now add 1/3 cup liquid. Stir, cover, and reduce heat. In a few minutes, add another 1/3 cup liquid and repeat the process. Continue adding liquid until you’ve got the creamy consistency that you want. Add salt and pepper to taste. Eat. Enjoy.
