Severe culinary boredom set in about 3 days ago. It’s very possible that researching pie, baking pie, and thinking about pie 24/7 left my brain fried and my culinary creative muscle devoid of strength.
I stole the idea for this dish from Real Simple last winter and only got around to making it now, after deciding I needed to make something I’ve never made before to flex my culinary brain. It’s similar to risotto and quite warm and comforting, and even though I failed to take pictures, I thought I’d share it here since it was so yummy.
(I’m so sleepy from planning a Brave New World unit, that a photo of barley just didn’t cross my mind.)
I altered the recipe a bit (surprise!) to reduce the saturated fat and add more protein. Many of you may be weary of fake meat products, and I’m with you; they’re often inundated with sodium and artificial flavors, and they’re expensive to boot. But I have to admit that I love Field Roast as a rare indulgence (it is indeed expensive). Made with wheat gluten, veggies, and spices, Field Roast doesn’t contain ingredients that are unrecognizable, and they pack about 25 grams of protein per serving.
Additionally, the school year starts soon, and I’m all about trying out some more quick meals… This one took about 40 minutes, with only 10 minutes active time– assembling the ingredients, chopping the onion, and stirring. A good thing to make as I’m busy grading or planning
Creamy Barley with Tomatoes & Greens
2 Tbl olive oil
1 large onion, finely chopped
kosher salt & black pepper
2 C quick-cooking barley (you can use regular pearl barley; it’ll just cook for longer)
1 28 oz can diced tomatoes, drained
1 C dry white wine
8 C torn mustard green leaves or spinach
1/2 C mozzarella or brie
1/2 tsp oregano
1/4 tsp red pepper flakes
1/4 C grated Parmesan
Optional: 2 Italian Field Roast sausages or other veggie Italian sausage
Heat the oil in a saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the barley, tomatoes, wine, oregano, and 2 ½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
Meanwhile, slice the Field Roast, and saute in a separate pan for 2-3 minutes, until slightly browned.
Add the greens, red pepper flakes, Field Roast, and mozzarella, and cook, stirring occasionally, until the greens are tender, 3 to 4 minutes.
Divide among bowls and sprinkle with the Parmesan cheese. Serve with a simple green salad or sauteed greens.
What are your favorite quick weeknight meals? I’d love some ideas, especially since the school year starts soon. No need to be fancy!