It’s been a while since I’ve updated this blog, but it’s for a good reason….I’ve been super busy at work and juggling all the afterschool activities of the kids’, and of course, toss in a little illness and a wonderful vacation and there you have it.
But that seems to be the life of a working mom–busy all time–attempting to carve out time for herself. I feel like this blog has helped me to do that with some regularity.
So, Today’s recipe comes as an easy side dish or a light meal, either way it’s fabulous way to get some healthy grains into our diet disguised in a refreshing salad. After our fantastic cruise on the Disney Wonder last week, our bodies needed to used to eating without over indulging.
So this seemed like the perfect fix. And it’s pretty simple to make and you can certainly add in more fresh veggies or some grilled protien of sort to make it even more filling. It’s definitely an easy dinner since none of the preparation entails a watchful eye. It’s my speed, a recipe that I can tackle while I’m rangling half a dozen other things too.
32 ounces beef broth
2 cups dry pearl barley
1 red pepper diced
3 green onions sliced
1/2 cup of crumbled feta cheese
1 whole garlic clove
1. Rinse barley and bring to a boil with the beef broth and garlic. Once it comes to a boil, cover it and reduce the heat to a simmer. Let it cook until tender and chewy about 40 minutes, most of the broth will be absorbed at this point too.
2. While the barley cooks away, chop all the veggies and toss them in a serving bowl.
3. Once the barely is cooked through, let it rest 5 to 10 minutes before tossing it with the red pepper, green onions and feta. Another nice addition is a few freshly torn basil leaves and spinach. Serve at room temperature or refrigerate and serve cold.
Serves: 4-6 people