Barley is a very versatile grain and makes a great base for many soups and stews. This recipe uses it in place of rice and adds a nice earthy, nut-like flavour and chewy consistency This dish is hearty enough to serve as a main dish for lighter meals or as a hearty side dish.Prep & Cook Time: 70 minutes
- 1 cup barley (rinsed)
- 4 cups vegetable stock (e.g. mushroom stock or bone broth)
- 1/4 cup fresh shiitake mushrooms, sliced or ½ oz (14g) dried sliced shiitake mushrooms
- 11/2 cups yam, coarsely chopped
- 1 bunch kale, destemmed and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 tbsp ground pepper
- 1 cup cashews, chopped
- 1 tbsp coconut oil
- On the stovetop, heat coconut oil in a large, flat bottom pan or wok.
- Toss in onions and mushrooms. Saute for 5 minutes or until onions are translucent.
- Add drained barley, broth/stock, yam, garlic and black pepper. Let simmer gently for approx. 45 minutes or until barley is cooked/soft. (Tip: soaking your barley overnight in water can speed up the cooking process to 15-20 minutes)
- Stir in the chopped kale near the end of the cooking time.
- Once barley is soft and most of the liquid is absorbed, turn off the stove. Stir once and let sit for 15 minutes.
- Divide equally and sprinkle with chopped cashews.