After a weekend filled with sourdough pancakes, sourdough bread, sourdough pizza, and lots of watermelon and chocolate covered peanuts, I am in need of some vegetables.
My taco salad for dinner last night was full of veggies and just what I needed after a day of eggs, peaches, a ton of watermelon, leftover pizza, and a latte while driving home.
I just needed some green!
Weekends like this – not bad by any means, but different than I normally eat home – always leave me reaching for veggies when we get back home.
Today, I wanted them all in one dish and with a whole grain for some staying power.
I do love wheatberries for grain salads (and couscous and bulgur), but barley may be my all time favorite.
I normally buy the quick-cooking barley, which makes it even better and easier to get a dish together on a busy weekday evening – or at lunch!
And today I tried something different and cooked the barley in the microwave. I figured if I can do it with quinoa and brown rice, I should be able to do the same with barley.
I put 1 cup of barley and 2 cups of water in a large (8 cup) glass bowl with high sides and let it cook on high for 5 minutes, took it out, stirred, and put it back in for 3 more minutes.
Fluffy, doughy, soft and hearty. Barley reminds me of thicker and doughier oatmeal. Maybe that’s why I like it so much? ;)
After the barley was cooked, I mixed it with some pinto beans, diced tomatoes, corn, fresh cilantro, salt, garlic powder, and ancho chile powder.
And for even more veggies, I plopped the barley salad on some romaine and added some perfectly ripe avocado on top.
Not bad for a Monday lunch.
Now…time to eat and get some laundry going during my lunch break. Back to reality ;)