Yesterday I was charged to bring home potatoes to go with the Saturday Night Steak. But a friend and a glass of wine detained me, so the Captain was left with only his imagination and what was already on hand for the starchy part of our meal.
What he came up with was the perfect dish for the season, combining ease of eating and the wonderful Fall flavors of mushrooms and grain. It does take a bit of planning ahead as there is a fair amount of let-it-sit time in this recipe. But if you don’t need to whip something up in five minutes this dish is the perfect accompaniment for any meat you may be serving. I think it would be great at Thanksgiving. If you’re not a meat eater this can be used as a healthy main course. Barley retains its bran and germ, which are nutritious. (According to the European Journal of Clinical Nutrition, eating whole grain barley can regulate blood sugar for up to 10 hrs after consumption compared to white or even whole-grain wheat, which has a similar glycemic index.)
So there it is: good for you, satisfying to eat, filling and, most importantly, yummy – you’ll find the recipe here or over on the right under recipes, *starred* as a Best.