Diamonds and Pearled...Barley for breakfast

Pearled barley is something hearty and wintery for me to explore and enjoy.  It is February after all.  My mother used to make beef barley soup when I was a kid.  She said my grandfather loved it.  I never met him, as he died when my mom was just 17.  However, it's a fond "non-memory" I do have of my grandfather, coming in from downtown having worked all day at the office, brushing off snow from his overcoat as he hung it up in the entryway-- pipe and fedora in hand. Then, he'd sit down to some piping hot soup as my mother ran around the house in a little red jumper.  It's funny how you learn to know and admire or even love your ancestors through stories and particularly through foods.

My mom never cooked barley outside of soups and I have to say, she was missing out.  It seems to be the love child of rice and oats and it's a good alternative to both.

I have used barley interchangeably with numerous recipes this winter.  I have even eaten it instead of rice with stir fry (gasp!).  However, in this installment of the blog I will contain myself to breakfast.

One of the nice things about pearled barley is when you cook a large batch and then refrigerate it, the grains don't congeal as much as steal-cut oats.  Result: chewier texture (less slurping).  In this recipe, I suggest you make a large batch of barley ahead of time and then heat and eat on the stove top or microwave as desired.  Keeps in the refrigerator for 4-5 days.  You can always find other ways to use the barley if you don't do it all for "Diamonds and Pearleds"...like stir fry! :-)

Pearled Barley
1 cup Pearled Barley
2 cups water

Cook on "white rice setting" in rice cooker.  Alternative, simmer on low heat stirring occasionally until all the water is absorbed, 25-30 minutes.  Scoop the cooked barley in a container and throw it in the fridge until ready to use.  Makes 4 servings.


Diamonds and Pearled Barley for Breakfast (aka "Diamonds and Pearleds")
1/2 cup pre-cooked Pearled Barley
3 Tablespoons Chia seeds
2 Tablespoons shaved coconut (unsweetened)
3 Tablespoons golden raisins (these are the "diamonds")
1 cup soy (or whatever your favorite source of milk might be: dairy, almond, etc.)
1 teaspoon vanilla extract
maple syrup, to taste

Throw all the ingredients in a microwave safe bowl with high walls (cleaning up a microwave in the morning is no fun).  Cook on high for about 1:30-2 minutes, depending on strength of machine.  Stir half-way through.  Alternatively, combine ingredients in a saucepan and cook over medium heat, stirring occasionally until bubbling.  Add maple syrup to taste.  Makes 1 serving.

Note: It gets a little more soupy with a whole cup of milk.  If you don't like it like that, add less of course.  However, I like the combination of warm cereal/milk with the chewy barley and sweet raisins.  Chia gives you some fat and protein.  Coconut gives you fat and flavor.  "It Sticks to your ribs."  That's what my mom would say.  Perhaps my grandfather would say that, too.

Chicks Please

Nah...this isn't a line from, "Old School."  But you might be wanting seconds.  High marks for the effort to flavor ratio.  The sweet potatoes are a must here.  If you don't have sweet potato, I would recommend butternut squash or carrot.  "It really ties the dish together."

I made my own "Chicks Please" from the dried variety by soaking them during the day while I was at the hospital then cooking them on low for an hour and a half while I was at the gym.  Once I got home, dinner was ready in about 20 minutes.

My husband, who thinks chickpeas are hippy-fodder and likes to add ground beef to all things to prove his manhood, dropped the Birkenstock jokes.  He didn't help himself to seconds.  I take this as a complement because the dish was filling--something he complains about with meat free food.  Thank you, coconut milk (the secret ingredient to easy, tasty cooking).

Chicks Please with a Coconut Splash
3 cups Garbanzo beans (or chickpeas--or about 1 and 1/2 cans--you can use 2--I won't tell)
1 bunch spinach, washed, torn, with stems removed
1 can coconut milk ("reduced fat" just means you are paying for water, people--go all out)
1/2 lemon, zested and squeezed
1 inch chunk of ginger, peeled and diced (or grated)
1/4 cup sun dried tomatoes, soaked briefly in a little boiling water to reconstitute (packed in oil ok, too)
1-2 sweet potatoes, roasted and peeled*
1/2 medium onion, chopped
2 cloves garlic, minced
several shakes Red Pepper flakes
1/2 tsp. salt (to taste)
1 Tablespoon olive oil

Brown or white rice made in your trusty rice cooker

Sautee the onion, garlic, ginger, lemon zest, red pepper flakes in oil in a dutch oven over medium heat.  Cook until onions are wilted and browning, about 3-4 minutes.  Add the sun dried tomatoes, sweet potatoes  and chickpeas.  Stir until warmed.  Add the can of coconut milk, lemon.  Simmer for about 5-7 minutes.  Stir in the spinach a handful at a time.  Cook about 3-4 minutes until the spinach is wilted.  Season with salt and remaining red pepper flakes.   Serve with rice.

For the lazy crowd, this could easily be assembled in the slow cooker.  Just throw everything in except the spinach.  Hit, "make my dinner" button (slow cook on my rice cooker) and return in about an hour or so (go for a run!).  Add the spinach before you take your shower and by the time you dry your hair and set the table, dinner is ready!

* If you don't have roasted sweet potatoes on hand (roast them in the skin and peeling is a cinch), peel the potatoes like a carrot, slice them thinly, pile them in a microwave safe dish and pop them in the microwave for a few (3-4) minutes with a little water sprinkled on top.  This will precook them enough so that they'll finish cooking with the rest of the food.  If you don't have a microwave, do the same thing with the saucepan and water, but it'll take longer.  If you don't have sweet potatoes, use carrots.  The sweet veggie in this recipe is a must.