While I was preparing a beef roast for dinner one night during the holidays, I was trying to decide what side dish I wanted to prepare instead of the typical rice dish, or cous cous, or pasta. Then I saw a box of barley in my pantry and decided it was time to try something new.
Barley really isn’t a new grain per say, however, it’s not a common option typically listed on many restaurant menus. It’s a cereal grain that’s very high in soluble fiber and is great for helping to lower your cholesterol, blood pressure, and blood sugar levels.
As it turned out, my willingness to use the barley was a wise choice. Once cooked, it had a slight chewy nuttiness that paired wonderfully with the earthiness from the roasted mushrooms, the fresh thyme and the rich, robust beef stock from the roast. I will definitely make this again!
