I know lots of people are looking for healthy recipes this time of year, and after a few good weeks of indulging over the holidays (I knew there was a reason I don’t keep a huge tub of Nutella in my apartment), I am returning back to regularly scheduled programming here on Cinnamon Freud with some lighter meals. Desserts are wonderful, but we have to eat our veggies before we get to eat our sweets, right? This salad is a simple, warm, and filling dinner. Barley is personally a favorite, but feel free to substitute any type of rice or grain.
1/2 cup dried pearled barley
1 1/4 cup water
2 cubes chicken bouillon
1/2 onion, thinly sliced
1 tablespoon butter
1/2 tablespoon olive oil
12 cremini mushrooms, sliced
1 cup peas
1-2 ounces Fontina, grated
1 teaspoon dried dill
Salt and pepper, to taste
In a small saucepan combine barley, water, and chicken bouillon over medium heat. Bring to a boil and lower heat, simmering until almost all of the liquid is absorbed, about 20-30 minutes. Set aside.
Meanwhile, in a large skillet melt butter and olive oil. Add onion, seasoning with salt and pepper. Cook over low to medium heat until caramelized, about 20-30 minutes, stirring occasionally Add mushrooms, adding more butter if needed, and cook for 4-7 minutes. Add peas and cook an additional 2 minutes. Stir in barley and remaining liquid, cooking 3-4 minutes until all liquid is absorbed. Remove from heat and stir in Fontina and dill.
Serves 2.