This recipe is nourishing and comforting and was a wonderful treat on my last retreat. Thank you Nereida Olives for re-introducing me to barley again.
1.5 cups of barley. 1.5 tablespoons of sunflower oil 1.5 tablespoons of olive oil 2 tablespoons of sesame seeds 2 bunches of spring onions 3 cups of mushrooms 4 cups for fresh spinach 3 tablespoons of tamari ½ teaspoon of black pepper
Rinse barley 2 or 3 times in cold water.
Add: 4 cups of water.
Bring to a boil and simmer until barley is soft and chewy (approximately 40 minutes)
Meanwhile, sauté for 5 to eight minutes: Sunflower oil, olive oil, sesame seeds, spring onions and mushrooms
Stir in and cook for a 2 more minutes: fresh spinach cut into strips,
Combine sautéed vegetables with cooked barley, along with tamari and black pepper
Serve warm, with love :)
Recipe by Nereida Olives from my Spring 2014 retreat.