Barley and Asparagus Pilaf

Just a simple side dish, or main meal if you're me!  Cook barley according to instructions on package.  Chop and caramelize one whole onion in a large pan.  When onions are almost done, add asparagus and saute until tender.  Toss in cooked barley until you are happy with the ratio of grain to vegetable.  Salt and pepper to taste and serve as is, or with shaved parmesan or almonds. 

Tomato and Barley Risotto

I recently discovered an extremely elegant vegetarian blog called The New Vegetarian on the The Guardian website.  And I'm always on the lookout for an alternative risotto like the cauliflower one I had at this amazing New York restaurant.  So while browsing through all of Yotam's beautiful recipes, I found this one, and it was going to make a perfect 5th course at my upcoming dinner party.  However, I really only used the recipe for inspiration, as I left out the sugar, feta and coriander, and added spinach and delicata squash.  And I only used 12 cloves of garlic, not TWO WHOLE HEADS like the recipe calls for.  Is he crazy?  I would have to stay in solitary confinement for a week.

Lentil Barley Stuffed Peppers

This is not rocket science, but tastes so good and hearty. This is the kind of thing I wish local restaurant chefs would dream up for vegetarians. It is a focal point that you can pair with vegetable sides! If all you can think of is pasta and stir-fry then you fail the assignment! Anyway, enough of my rant.....

Ingredients:

1 cup green lentils

1 cup purple barley (or regular barley)

1 red onion chopped

2 eggs

1 t chopped thyme

truffle oil to taste

As many peppers as you want

Equal # pieces of your favorite sliced cheese - I used provel because I am addicted to it.

salt and pepper to taste

olive oil

Cook the lentils and barley separately. Fluff the barley and drain the lentils and transfer into large mixing bowl. Sautee onion until it begins to carmelize. Add the thyme and sautee for 1 more minute. Transfer onions to bowl with lentils and barley. Add eggs, salt, pepper and truffle oil and mix thoroughly.

Cut the tops off peppers and set aside. Using your hands, grab as much of the seed cluster as you can. If necessary, go in with a knife and clean out the rest of the seeds and white fibrous bits. Set pepper cups close together in either an oiled deep baking dish or loaf pan. Pack lentil mixture inside pepper cups until completely full. Put tops of peppers back on top and bake for 30 mins at 425. Remove pepper tops and replace with 1 slice of cheese per pepper. Broil until cheese is brown and/or bubbly. Serve with salad, asparagus, or anything you want!