I love barley, and don’t make it nearly enough because it takes a while (an hour at least) to make.
Last night I made this wonderful dinner. I started by cooking 2 cups of barley in 5 cups of water with one vegetable stock pot from Knorr.
I simmered that (lid on) for an hour, then removed it from heat.
Meanwhile, I sliced 300 grams of closed cup mushrooms and sauteed in garlic until all the water evaporated. Then I stirred them into the barley and re-covered the pot.
In a large frypan I cooked the kale in olive oil, garlic and salt, then set aside. I put a bit more olive oil in the fry pan and cooked the haddock.
Simple, delicious, healthy.Pin It