Sequestration Meal #144

I don't know why, but I was averse to a major protein for dinner one night, and just wanted grains, nuts, and veggies. So I had roasted grape tomatoes, steamed green beans, some orange-glazed carrots, and the recipe for Herbed Barley with Almonds in Claire's Classic American Vegetarian Cooking (1999). I figured I could make up for it with dessert (and did; more on that below).

I had never cooked barley before; it's one of my new-to-me pandemic adventures. It takes much longer to cook barley than I would have anticipated, but there is something really nice and different about it.

What was more exciting here was the carrots. Next time I'll measure things and give you a recipe. They were so easy and so good!

Dessert had to be an apple flower with peanut butter after a meal like that. It worked; I was satisfied.

Note: Though there is no wheat to be seen here, this is not gluten-free; barley contains gluten. Just be forewarned.