Nourishing Barley Bowl

This was a happy “first-time’s a charm” success story. It had been a looong time since we cooked up barley and as the fall season rolls in with cooler temperatures, this dish really hit the spot.

High in fiber and anti-oxidants, the barley in this dish will leave you feeling nourished and content. And, kale is one of our very favorite greens, since it is such a hearty plant, it’s perfect to toss in soups and stews as it does not get mushy.

Additionally, kale is one of the most nutrient-dense foods around, high in iron, potassium, many vitamins (including a few of the B’s, bonus!), and more. Turmeric is very medicinal and known for its anti-inflammatory properties too (just a reminder, the deep yellow color can stain your clothes…if this happens, try some baking soda and water or, another favorite stain removal technique).

Serve this bowl of delicious with your favorite crunchy rice cracker and a hot cup of tea!

Nourishing Barley Bowl

Servingsservings

Cooking time

20

minutes

Total time

30

minutes

Ingredients

• ½ Tablespoon Extra-virgin olive oil

• ½ cup red onion, diced (½ an onion)

• 1 cup red potato, diced small

• ¼ teaspoon celery salt

• ½ teaspoon turmeric

• ½ cup pearl barley, rinsed

• 2 cups veg broth*

• 1 cup kale, finely chopped

• abundant love

Directions

• Warm the pot and add the extra-virgin olive oil, then add and sautee the onions for just about 3 minutes.
• Add potatoes (if they stick to the pan, add a splash of water)
• Sautee a few minutes, remove from heat and add the celery salt and turmeric. Coat the potato and onion, then toss in the barley to coat with seasonings also.
• Add broth, cover with the lid, and return the pot to the heat.
• Bring to a boil (took about 10 min)
• Lower heat and simmer 20 minutes more, adding kale with just 3 minutes remaining.
• Serve with crunchy rice crackers

Notes

• Our favorite quick veggie broth go-to is Better Than Boullion brand.  If you make homemade stock, awesome!