This was my first dish with barley. I had to make it a couple of times before I could appreciate the texture and flavors in this dish, but now I love it. I like to use only 1 cup of barley in this recipe without adjusting the other ingredients. This still makes quite a bit, make the dish more colorful and adds more vegetables to every bite. The tahini sauce is creamy and really adds flavor. I use soy sauce rather than shoyu. You might reduce the amount of salt if you use soy sauce. I serviced this dish with Swiss chard.
Source:
From Alicia Silverstone's book The Kind Diet.
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| Barley Casserole with green chard |
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| Barley Casserole |
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