+SF +QP
Barley is no newcomer on the food scene. But recently it made its “trendy food” debut as a great addition to grain bowls, and for good reason. If you’re a fan of farro, then think of barley as farro’s very friendly cousin. It’s nutty, packed with nutrition and quite filling, making barley a fantastic main ingredient to bulk up any salad. —MR
SERVES 2 TO 3
1 cup (185 g) uncooked barley
2 cups (150 g) cremini mushrooms
1 small onion
2 zucchini
1 head broccolini or ½ head broccoli
½ tsp paprika
½ tsp ground turmeric
1 tbsp (15 ml) plus 1 tsp olive oil, divided
Sea salt
Handful raw and unsalted pecans, chopped
Juice of ½–1 lemon
Avocado slices (optional)
Start preparing the barley by cooking it according to package instructions.
Now preheat the oven to 420°F (215°C).
Cut the mushrooms, onion and zucchinis into large bite-size pieces. Then chop the broccolini into medium pieces, keeping the stem attached; the stem is delicious and edible.
In a large mixing bowl, add the vegetables, spices, 1 tablespoon (15 ml) of the oil and salt. Mix well and place them on a prepared baking sheet to bake for 15 to 20 minutes. Five minutes before the vegetables are crispy and done, toss in the pecans to toast for the remaining time.
Finally, separate half of the barley and add all the vegetables to it. Add more barley if you like; the rest can be saved for a hearty addition to a salad later in the week. Finally, add the lemon juice, drizzle on the remaining teaspoon olive oil and add a pinch of sea salt and the avocado slices.