I often stick to the same grains: rice (usually short grain brown rice, occasionally another variety) and quinoa (which I know is actually a seed and not a grain). In an effort to vary my diet a little bit I came up with the following. This is going to make a yummy lunch this week.
- 2/3 bunch asparagus, chopped (I would have put in all of it, but I had already used some up)
- 1 sweet yellow onion, diced
- 2 cloves garlic
- 1-2 Tablespoons olive oil
- a little bit of rosemary, chopped (I had this in my fridge. Feel free to omit)
- 16 oz mushrooms (any variety will work well…I used a combination of shitake and baby bellas)
- 1 cup pearled barley
- 3 cups veggie stock
- 1 can of chickpeas
I first sauteed the chopped asparagus in a little bit of olive oil, just until tender. I then removed it from the pan because I didn’t want it to get all mushy. Mushy asparagus is the worst. I added the chopped onion to the pan, followed that with the garlic, and then the mushrooms. Adding each a few minutes apart. I let that cook for about 10 minutes or so. I then added the rosemary, barley, and veggie stock. I brought it to a boil and then let it simmer for about 40 minutes (until the barley was cooked). Last but, not least, I threw back in the asparagus and added the chickpeas. Viola!
5 servings- I stuck 2 in the freezer for a rainy day.