This is a perfect weekend brunch for that brutal winter morning! A whole grain meal that is light yet satisfying.
Pearled barley is a moderately sweet grain but when paired with a green like chard, it is balanced in it sweetness with plenty of healthy fiber.
I have grown to love this grain with a nice bite to it, especially when it is spiced right and full of flavor.
You will need ~
1 cup pearled barley, rinsed
1 bunch of Swiss Chard, ends trimmed, rinsed and chopped coarsely, stems and all
1 inch piece of ginger, scraped and grated
1 generous tablespoon of roasted cumin-coriander powder and a generous pinch of turmeric
Cayenne and Salt to taste
In a heavy bottom pan, add an oil of choice – I love the warming nature of expeller-pressed sesame oil for the winter; add the spices and let them sizzle. Add the rinsed barley and mix well. You can add in the greens now or half-way through the cooking to keep the color rich. Add at least 2 cups water and salt to taste.
Cook covered for 15-20 minutes until the barley is done. Enjoy warm or at room temperature. I like the sound of serving this with a crisp Pappad and some home-made apple or pear sauce!