I was getting a little sick of always eating my curried veggies with rice or quinoa. So, I decided to change it up and use barley instead. I don’t normally use barley as a side dish. I love barley in a veggie barley soup, and I wasn’t sure how the dish would turn out. I researched cooking times and proportions of barley to liquid to use and set about creating something delicious. Mission accomplished! I served this with curried vegetables. A hearty and delicious meal.
Ingredients:
1 tbsp olive oil
1 small onion, finely chopped
1 garlic chopped, minced
½ tsp garam masala
½ tsp curry powder
1 cup pearl barley
2 cups broth (vegetable or chicken)
Salt and pepper, to taste
Directions:
Add barley to fine sieve and rinse well with cold water. Drain and set aside.
Over medium heat, add olive oil to medium saucepan. Test the oil by adding a couple of onion pieces. If they start to sizzle, then add chopped onion and garlic. Sauté for a couple of minutes under onions start to wilt. Add garam masala and curry powder. Cook another couple of minutes, stirring often.
Add drained barley and stir well to combine. Add broth and turn heat to high. When the barley starts to boil, turn to low. Cook for 45 minutes.
