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!