barley

Japanese Barley & Rice

Ingredients:

• 1 cup pearled barley
• 3 T white miso
• 1/3 cup brown rice
• gomashio (sesame seeds and salt) for garnish
  

1. Combine 1 C pearled barley w/ hot water to cover, and let soak, covered, for 1 hour.
   
2. Whisk 1/2 C warm water w/ 3 T white miso.
   
3. Add to the drained barley, plus 1/3 c brown rice & 2 C warm water.
   
4. Cook like you would brown rice, then let the grains steam for 10 extra minutes before you fluff them.
   

My favorite dish to make with barley is still a mushroom-barley "risotto," which is not really a risotto because it contains no rice but is prepared like a risotto. I'll add it to this blog once wild mushrooms are in season.

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