Barley, one of the world’s oldest cereal crops, is strengthening to the spleen, stomach, large intestines, gallbladder, and bladder…and it’s delicious! Try it in soups and stews, or follow this recipe for a creamy risotto.
recipe from here, adapted slightly
3 tablespoons extra-virgin olive oil
1/2 onion, chopped
1 shallot, chopped
2 cloves garlic, chopped
1 teaspoon fine-grain sea salt
2 cups lightly pearled barley
1 cup dry white wine
4 cups vegetable stock
Grated zest of 2 lemons
1/2 cup Parmesan cheese
1/2 cup goat cheese
3 handfuls spinach, chopped
Heat oil in a large pot over medium heat–add onion, shallot, & garlic and salt saute about 5 minutes or until onion begins to soften (stir often to prevent burning). Add barley and stir to incorporate oil and alliums, then add the wine and cook for 4-5 minutes until wine is almost absorbed (again, stirring often to prevent sticking).
At this point, begin adding the stock 1 cup at a time, allowing it to almost absorb before the next addition, stirring regularly. After the 4th cup of stock is added and mostly absorbed, remove from heat and stir in lemon zest, cheeses, and greens. Taste and add more salt if needed. Enjoy!
For an easy lunch with leftover risotto, heat a big spoonful in a tablespoon of coconut oil. Serve topped with eggs fried in coconut oil and some fresh greens with a squeeze of lemon juice. Enjoy, day two (and three and four)!