Directions

Serves: 4 

Serving size: ¾ cup

Prep time: 10 minutes 

Cook time: 25 minutes 

This is an easy and nutritious side dish to serve with just about any main. The recipe can be easily doubled and then reheated to serve again later in the week. It’s also delicious cold or at room temperature to pack in a lunch.  

Food Safety Tips:

• Wash your hands with soap and warm water for at least 20 seconds.   
• Clean all countertops and equipment used for food preparation.   
• Gently rinse all produce under cool running water. 
• Use separate equipment for handling raw food and cooked food. 

Preparation:

• Drizzle olive oil to coat the bottom of a medium saucepan and heat on medium. Add the onions and carrots and cook to soften, about 5 minutes. Add the barley, garlic and thyme and stir for a minute. Add the stock (or water), cover the pan and bring to a gentle simmer on medium heat.  
• Cook the barley for about 15 minutes, reducing the heat to medium-low if it rises above a gentle simmer. Once the liquid has been absorbed, remove the pan from the heat and season to taste, keeping the salt to a minimum. 

Note: The barley can be stored in an airtight container in the fridge for up to 3 days. It can be enjoyed cold, or reheated on the stovetop with a splash of water over medium-low heat, or in the microwave. 

Here are some easy ways to tailor this relatively neutral dish to work with the theme of your meal: 

• Add 2 tsp finely grated fresh ginger and one star anise pod and serve with a curry. 
• Add a bay leaf and fresh rosemary stem and serve with a stew. 
• Add an extra clove of garlic and 1 Tbsp (15 mL) tomato paste and serve with a Mexican dish.