A hearty winter meal

I meant to pick up bulgur to make a winter tabbelouh the other night at Whole Foods, but I grabbed barley instead. Bummed at the longer cooking time required, but delighted to try a new grain. Dont dismiss things that have a longer cooking time. Fill the time with preparing vegetables other dishes or washing the dishes. 

Barley is rich in fiber and selenium. It's also a good source of magnesium.

Sundried tomatoes and mushroom barley
1/2 c barley
3 c water
1 shallot
1 carrot
1/2 c mushrooms
5 garlic cloves
2 c kale
5 tbsp cilantro
1/2 lemon
1 tbsp balsamic vinegar

I simmered 1/2 cup barley in 3 cups water (I would use less next time) for almost an hour. 

Meanwhile, I chopped up 1 shallot, 5 garlic cloves, 1 carrot, 2 cups of kale and 1/2 cup of mushrooms. I sauteed the shallots in a little sesame oil, tossing in the mushrooms and carrots. After a few minutes, I tossed in the kale and garlic. 

I boiled a cup of water in the tea kettle, poured it into a bowl and soaked a few sundried tomatoes. After 8 minutes, I diced them up and tossed them in with the other veggies. I rinsed and diced up cilantro, mixing it in a small bowl with lemon juice and a splash of balsamic vinegar. Once the barley finished cooking, I drained the excess water, and mixed in the veggies and cilantro mixture.

The sundried tomatoes and mushrooms departed a rustic flavor that balanced well with the nutty flavor of the barley. This warm and hearty dish is great for cold, winter evenings.