Barley With Sundried Tomatoes & Toasted Pine Nuts
Prep Time
15-20minutes
Cook Time
45-50minutes
Prep Time
15-20minutes
Cook Time
45-50minutes
Ingredients
Instructions
  1. Let’s get your workstation all setup—barley, chopped pepper, sundried tomatoes, onions, garlic, pine nuts, nutritional yeast, filtered water, sea salt and pepper…and a little grassfed butter (or ghee, avocado oil, or algae oil). Herbs: fresh chives and parsley (I used Italian flat leaf). Utensils used are: large pot with lid, strainer, sharp chopping knife, wooden spoon.
  2. Heat a large pot over medium heat. Take 1 cup of barley and rinse it really good through a strainer.
  3. Then add the washed barley and a tablespoon of grassfed butter (or other oil noted above), dash of salt, and stir it together. Let it cook for a couple minutes.
  4. Now add in your chopped peppers, onions, garlic, sundried tomatoes. Give it a good stir and let cook another minute or so.
  5. Pour in 3 cups of filtered water and add a little more salt. I go light with it because you can always add more later. It’s a lot harder to reduce salt if you’ve used too much. Increase the heat and bring to a boil.
  6. Now for my secret ingredient—Nutritional Yeast. This adds a smoky, cheesy flavor and I love it mixed with the sundried tomatoes. You can totally skip this step if you want too. If you’re using it, add it in once it starts to boil. Give it another good stir and then reduce heat to simmer and put on the lid. It’ll take around 45-50 minutes to cook so you can move onto the next step now, or wait a little and then get to as the barley is closer to being finished.
  7. To toast your pine nuts, heat a dry pan over medium and give it a minute to warm up. Pour your pine nuts in and gently stir them. Don’t turn your back on them as they can burn pretty quick. For me, they usually toast in a minute or two (depending on how hot my pan is.)
  8. Once your barley is ready—it’s moist but most of the water is evaporated—mix in the toasted pine nuts and chopped herbs.
  9. It’s ready to serve now or store it in the fridge for up to a week.
  10. Save a couple of the parsley tops for a purdy garnish. This dish is packed with lots of nutrients, fiber, protein (though you can easily add chicken, beef, eggs, tempeh, tofu, etc. to get more if you need), and glorious healthy carbs.
Recipe Notes

by Ashley Robertson