This is a super-filling, super-healthy, super-delicious, and super-easy dish.  I usually make this a few times over winter, as it’s a great warmer in cool weather.  It’s one of those dishes that’s better the next day, so plan ahead.  This usually lasts the two of us a few days, and the leftovers are also great as a filling breakfast as well.

Barley Casserole

Serves 6-8

Ingredients:

• 2 cups barley
• 2 tbs olive oil
• 1 large onion, sliced
• 3 garlic cloves, finely chopped
• 2 carrots, grated
• 2 celery stalks, diced
• 75mL tamari
• ¼ tsp fine sea salt
• ¼ tsp dried basil
• ¼ tsp dried oregano
• ¼ tsp garlic powder
• Tahini dressing:
  • ½ small onion, diced
  • 1 cup tahini
  • 30mL tamari
  • Pinch of garlic powder
  • Pinch of paprika
  • ¼ tsp dried basil
  • Pinch of dried oregano

Method:

• Preheat oven to 175c. Bring 1.5L water to a boil in a large saucepan, add barley and cook for approx 60min or until tender (I cooked mine in a pressure cooker for 20min). Drain and set aside.
• Heat oil in a large skillet over med-high heat. Add onion and garlic, saute until onion is tender, about 5min. If onion starts to stick or get too brown, add a bit of water to the pan. Add carrots, celery, tamari, salt, basil, oregano, and garlic powder and cook for 5min, stirring often, until the vegetables are tender. Add barley, stir over med-high heat for 3min. Taste the seasonings and adjust if necessary.
• To make the tahini dressing:  Combine the onion with 2tbs water in a small skillet, saute over med-high heat until softened, about 4min. Add more water as needed if the onion begins to stick or go brown. Scrape the onion in to a blender, add 1 cup water and the remaining ingredients. Blend for 1min or until creamy.
• Add the tahini dressing and stir until combined, and bake uncovered until heated through, about 35min.

Adapted from: The Kind Diet – Alicia Silverstone