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.

Comments

  1. What a lovely apple flower, you have such wonderful presentation.
    I love barley, but it does take awhile. I will often soak it overnight to shorten the cooking time. I love it in stews and pilafs.

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    Replies
    1. I've found some recipes for barley porridge that look like such great breakfasts, but I was afraid of how long it would take to cook them. Soaking the barley might help!

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  2. I really love barley. I usually put it in soups, which generally take a while to cook anyway, so I don't notice how long it takes! You can also buy quick-cooking barley, but it does have a different texture.

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  3. Barley is so good, but I so rarely make it! Your dinner and dessert both have great harvest vibes!

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    Replies
    1. I guess you're right! Maybe some part of me noticed it was fall after all.

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