Barley with Green Peas and Caramelized Onions
If quarantine has taught me one thing, it’s to listen to your body. What does it want? Usually we want what out bodies need. Listening to my body has brought me to an important conclusion: I love a big bowl of grains for lunch with some kind of green, a protein, and a healthy fat. This barley bowl was the perfect marriage of ingredients and colors!
Pearl barely has a ton of fiber, not to mention it’s one of the worlds oldest and most treasured grains! I love cooking with grains in their truest form.
The good thing about grain bowls is you can always improvise! I have been taking cooking classes with the amazing Terry Walters who has taught me many ways to improvise in the kitchen. She takes great cooking classes! Check out her website and sign up for her newsletter for her latest class opportunities.
Your body with thank you too if you make this delicious bowl. Top it over arugula, spinach, or chopped romaine! Eat it hot or cold! This bowl is a great base for lots of fabulous meals.
Ingredients:
Barely (I use Bobs Red Mill, you can also use farro, long grain rice, or any other unprocessed grain!)
Red onion
2 tablespoons of red wine vinegar
1 teaspoon of sugar
2 tablespoons of olive oil
Salt
Peas (frozen are fine)
Feta Cheese (you can leave this out if you’re vegan, or use goat cheese!)
For the dressing:
1 cup of olive oil
1/2 juice from a lemon (or 1/2 cup of store bought lemon juice)
Zest from 1/2 lemon
1 tablespoon of Dijon Mustard
1 tablespoon of honey, sugar, or maple syrup
Salt
Prep:
Cook your barley. It really depends on which pan you’re using based on how to cook it best! I use an iron saucepan, so I combine 1 cup of barely with 2 cups of water, and a little salt. I bring this to a boil, and simmer on the lowest heat for about 30 minutes. Turn the heat completely off and let it sit. The grains hold their shape best without mixing while its simmering/cooking!
In another medium saucepan, add chopped red onion with 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of sugar, and salt to caramelize. Cook on medium for about 10-15 minutes, or until the onions are very soft. I didn’t want them to brown so they keep their color and flavor!
If you’re using frozen peas, thaw them, and boil them in boiling water. Pour them into a strainer and blanch them under cold water.
In a small bowl, mix together your dressing. 1 cup of olive oil, 1/2 juice from a lemon and it’s zest, 1 tablespoon of honey, 1 tablespoon of Dijon Mustard, and salt.
Combine ingredients and mix well!
