Comforting Barley Side Dish

The Hot Flash Diet^TM recipe for March highlights barley with its “cool” thermal property according to Traditional Chinese Medicine. Besides the mirepoix mix (celery, onions, and carrots), you can add extra vegetables that need to be used up. The overall thermal energy is “cool.” Serves 4.

½ cup barley

1 ½ cups vegetable broth or chicken broth

½ tsp sea salt unless using salted broth

2 TBSP avocado oil

½ cup celery, chopped

½ cup carrot, peeled and chopped (If you use a purple carrot, the barley will stain lavender.)

½ cup onion, chopped

1 Roma tomato, seeds removed and chopped

1 TBSP chopped fresh herbs, singly or a complementary mix: marjoram, oregano, basil, parsley, rosemary, or thyme or 1 tsp of your chosen dried herbs

½ cup button mushrooms, chopped (opt.)

½ cup chopped chicory, escarole, or dandelion greens (opt.)

½ cup zucchini, chopped (opt.)

Place the barley in a small 1-quart pot and add the broth and salt.  Once boiling, turn down to a simmer.  Cook until the barley is chewy, at least 30 minutes. 

Meanwhile, heat the oil in a sauté pan, and once shimmering, toss in the chopped vegetables.  Stir until the onion is translucent and the vegetables softened.  Add the vegetable mix to the pot of barley along with the herbs.  Adjust seasonings to your taste.  You will need to add a bit more water/broth if you want softer barley.