Author Notes
I love whole grains and this is more a method than a recipe. I also make this with Kashi, Farro, or winterberries. —WCmom
Ingredients
- The Barley portion
-
1
shallot
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11/2 cup
Pearl barley, or any grain you enjoy
-
1 quart
chicken stock, may change depending on grain
-
1 teaspoon
dry sage
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1 tablespoon
good olive oil
- roasted veggies of your choice, below listed what I like.
-
1
red pepper chopped
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1
large yellow onion chopped
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2
large carrots chopped
-
2 tablespoons
good olive oil, salt, pepper
-
2 tablespoons
freshly grated parmesan cheese
-
1 handful
toasted chopped walnuts
Directions
-
saute shallot in olive oil until soft. Add in barley and saute barley with shallot for a couple minutes until you can smell a nuttiness. Lastly add in sage and saute another minute. Add in chicken stock, and cook by directions on grain packaging.
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Roast veggies chopped up in similar sizes sizes tossed with olive oil and salt and pepper in 425* oven until soft and golden. To assemble, put Barley mixture in a bowl, top with roasted veggies. Finished with freshly grated parmesan cheese and lots of toasted walnuts. Yum!
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