Barley with sauteed vegetables

I'm usually guilty of somewhat lame side dishes- microwave-steamed broccoli, side salads, do chips and salsa count? Since I'm cooking for two, preparing a main dish and sides is just too much. Plus, sides aren't usually as good for leftovers. But this one is an exception! It actually makes a great vegetarian lunch the next day. When I make it, I serve it hot, but when I take it for lunch, I just eat it cold. I made this with my stuffed, bacon-wrapped chicken last week.


Barley with sauteed vegetables


1/2 cup pearl barley
1/4 tsp salt
1 tbsp olive oil
1 clove garlic, grated or chopped
1 shallot, sliced
1 small eggplant, chopped
1 cup sliced mushrooms
2 tbsp crumbled feta
Juice of half of a lemon
2 tbsp fresh basil and/or parsley, chopped


1. Bring 1 1/2 cups water to a boil.
2. Add salt, then barley. Cook 15-20 min. or until tender/most of the liquid is absorbed. Fluff with a fork.
3. Meanwhile, heat the olive oil in a saute pan. Add garlic.
4. Once the garlic starts to speak, add shallot, eggplant and mushrooms.
5. Cook 5-7 min. or until veggies are tender.
6. In a small bowl, mix barley and veggies.
7. Add feta, lemon and fresh herbs. Toss lightly.

This recipe is so flexible. Instead of barley, you could use couscous, rice or any type of grain. For the vegetables,   scallions, cherry tomatoes (not cooked though!), kalamata olives (not really a veggie...) would all work well. Just pick a theme- Greek, Mediterranean, etc., and choose your ingredients accordingly. You can also play with the quantities depending on your taste. 


Next time I make this, I'm going to use couscous, dried cranberries, chopped dried apricots, scallions and feta. The possibilities are endless! My sister, Kristen, is really good at making these types of salads- Tis, share your secrets!