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.
I had read a recipe for a Barley, Arugula, and Grape Tomato Saute and since I rarely ever follow a recipe, I read it and was inspired to make my own version of it.
- 1/2 cup barley
- 1 1/4 cups water
- 1 clove garlic, minced
- 1 pint baby bella mushrooms, chopped into small pieces
- 5 shitake mushrooms, chopped into small pieces (these were left over from something else and hanging out in my fridge…this would work just fine without the addition of the extra mushrooms)
- 10 grape tomatoes, cut into quarters
- olive oil
- lemon zest
- 1 can of chickpeas, drained and rinsed
- 3-4 cups baby arugula
I cooked up 1/2 cup of barley in 1 1/4 cups salted water. While that was simmering away, I sauteed the garlic in a little bit of olive oil and added the baby bellas and shitakes. I let those cook for 8-10 minutes and then I added the tomatoes. When the barley was done (all the water was evaporated-about 30 minutes), I added the barley to the pan of goodies. I then added the chickpeas and arugula and cooked it until the arugula was wilted, just a couple of minutes. When I took it off the heat I added a whole bunch of lemon zest.
It tastes great and it would work well with a variety of other grains: wheatberries, brown rice, etc.
I am back on a veggie roasting kick. I’ve done a lot of cauliflower and broccoli lately, but what you see here is butternut squash and mushrooms. These were cooked at 400 degrees for about 45-50 minutes. I didn’t do anything to them except add a little salt partway through. Yum.
BTW, I make them really well done on purpose.
I was out-of-town yesterday which meant I didn’t have time to do any cooking for the week. Good thing I had today off from work. It was definitely time for another one-pot wonder. I had intended to make a cauliflower and chickpea stew and somehow
I forgot to buy the cauliflower didn’t even look at the list that I wrote and left the star ingredient at the store. However, I love this one pot wonder and can’t wait to eat it for lunch this week.
Those of you who have spent any time in a kitchen with me already know that unless I’m baking, I rarely measure. Along with about a couple of tablespoons of olive oil, here’s what went into the pot:
2 Field Roast Italian Sausage
One onion chopped up and (not pictured) one clove of garlic.
cumin, crushed red pepper, ginger, salt and pepper.
A can of tomatoes
A whole bunch of chopped up mushrooms....shitake and baby bella
An entire bag of baby spinach
An entire bunch of cilantro, chopped up and thrown in.
A little less than a cup of couscous