This post isn't so much about a recipe as an example of how I eat on (very nearly) a daily basis, inspired by a couple of folks and some basic decisions I made a few years ago about how I wanted to eat for the rest of my life - more on this in another post.
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| Hulled black barley |
Just about once per week I cook up a batch of chickpeas (1 cup dry). Drained, they store beautifully, if kept refrigerated, for up to a week. I'll generally do another grain or legume and this week it was black, hulled barley. Black hulled barley tastes the same as regular hulled barley. I don't cook it to the point where it fully opens up, but just prior to that. It's nutty and (I think) delicious - I prefer it over pearled barley in many applications - although beef barley soup is one example where pearled barley tastes great. Pearled barley is polished to remove the outer bran layer. It cooks more quickly and isn't as chewy as hulled (I like the chewy). Hulled barley also keeps well if completely drained and refrigerated for 4-5 days. There are many hot and cold dishes I prepare where I throw in a handful of one or the other - or both.
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Everything but the almonds I added as garnish are shown here. While I usually store chickpeas fully drained, yesterday
I cooked some with bay leaf, garlic and a little olive oil and stored them in their cooking water since
I knew I'd be using them within a few days. |
Recipe: Chickpeas, Barley, Tomato, Bacon and Avocado Bowl
