Single pot barley with tomatoes
An excellent cold-weather staple in our house, originally from Smitten Kitchen (via Virginia). Super-easy, fast, hearty.
Serves 2 for a substantial main.
Ingredients
- 2 cups water
- 1 cup pearl barley
- ½ a large onion, cut into very thin quarter moons (white is ideal, but whatevs)
- 2 cloves of garlic, thinly sliced
- 250 grams of lil tomatoes, halved/quartered (or big ones chopped up)
- A bit of salt
- Some dried chilli flakes (to your needs/desires)
- 1 tablespoon of olive oil
- A few basil leaves
- Grated parmesan (for serving)
Method
Put the water and barley into a medium saucepan while you prepare the other ingredients (this allows the barley to pre-soak a bit). Add the other ingredients (except for the basil and parmesan) as you get them ready.
Bung it all on the stove uncovered, set a timer for 30 minutes. Bring to the boil and then reduce to a simmer.
Stir from time to time.
Once your timer goes, test the barley for chewiness, leave it on a bit longer if you like it softer. When it’s done, add the basil strips and stir through.
Serve with some parmesan sprinkled over the top and some format of greenery (like broccolini or somesuch). Also very excellent with a poached egg on top that can run down into the barley when broken open.