kimchi fried grains

Make a batch of grains on Sunday and you’re within striking distance of a winning dinner on any weeknight (and lunch al desko for days). Case in point: This easy stir-fry, which, when combined with the trusty #putaneggonit, is irresistible. We use kimchi juice to finish; it keeps the grains moist and gives the dish... Continue Reading →

roasted carrots with barley, cannellini beans, and carrot top pesto

ingredients FOR THE PESTO 1 cup carrot top greens, tough stems removed 1/4 cup (packed) basil and/or Italian parsley 2 Tbsp finely grated parmesan 1/4 cup olive oil juice of 1/4 lemon 1 Tbsp chopped toasted pine nuts, walnuts, or cashews 1 small clove garlic EVERYTHING ELSE 1/2 cup barley or farro 1 clove garlic,... Continue Reading →

barley and mushroom stew

adapted from Mark Bittman. time: about 1 hour ingredients 1 cup chopped onion 2 medium carrots, cut into chunks 2 celery stalks, roughly chopped 2 medium low-starch potatoes, peeled and quartered 8 garlic cloves, peeled 2 cups sliced mushrooms 1/3 cup pearled barley 1 tsp fresh thyme or 1/2 tsp dried 3 cups vegetable stock or... Continue Reading →

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