Demeter's Garden

In a large pot, add just enough olive oil to coat the bottom of the pot. Turn heat on medium-low and add onions and carrots and simmer. After a minute or so add the mushrooms and, if using water instead of broth, add the Better than Bouillon. Give this mix a good stir and toss in the rice and barley. Keep stirring for about a minute so the rice and barley get every so slightly toasted. Add water or broth. Stir it up then simmer for one hour, stirring occasionally. The barley cooks up a little better with the cover on. After one hour, add the soy sauce, herbs and spices, and miso. A trick from Nava Atlas’ Vegan Soups and Hearty Stews for All Seasons – mix the miso paste with just enough water to make it “pourable”, it will be much easier to get it mixed into the soup thoroughly. If you just dump it in (like I did) you’ll get a mouthful of miso (like I did). Let the soup simmer for about 10 more minutes, then enjoy! It will be quite hot so you’ll need to let it cool. I made a big pot then after it cooled I put it into smaller containers so I could take it to work for lunch easily. Feel free to add more or less of anything you like, I don’t measure much when cooking so everything except the water, barley, and rice is estimated. You could definitely add more veggies, but I would add a bit more broth/water if you do because it comes out quite thick. Enjoy!

When was the last time you had barley?  I’ve been trying to get a variety of grains in my diet, and barley is one of my favorites. According to NutritionData.com, 1cup of cooked pearled barley has 6g of fiber, 0 sugar, and 12% of your daily iron requirement.  Make a meal with some fresh veggies and some tofu, and you’ve got a very nutritious dinner! It’s also a great staple if you’re on a budget, since like other grains you can buy it in bulk, and it keeps well in the pantry.  Now, if you need something to do with this delicious barley, here is a recipe for Barley Salad

Barley Salad

2c Pearled Barley

1c Vegenaise

1/4 c Peanut Sauce (I use a store bought one, but some folks make their own)

Soy Sauce or Bragg’s Liquid Aminos

Salt, Pepper, Chili Powder, to taste.

Celery (optional)

Cook barley per package directions (barley fluffs up so this will make a LOT). After it’s done cooking, take it off the heat and let it cool off, stirring it occasionally. Let the barley chill in the fridge for a couple of hours. After it is chilled, add Vegenaise and peanut sauce. Mix thoroughly then add salt, pepper, and chili powder to taste, and either soy sauce or Bragg’s Liquid Aminos. I’ve made it with both and it’s delicious either way! You can also add small pieces of celery if you like. I like to leave it in the fridge for a little while for the flavors to get all mixed and delicious!