Holy crap. So much has happened since I last posted a recipe, um… 6 months ago! Heck, even Beyonce and Jay-Z were vegan for 22 days somewhere in there. Toronto continues to flourish as a vegan city with some new restaurants and exciting bakeries. I spent 2 weeks in the Philippines. And I am super in to coconut oil. But now I am back on the blog.
And what splashy gourmet recipe do I decide to launch my comeback, BARLEY CASSEROOOOOLLLLE! (Oprah voice) This is adapted from a Canadian Living cookbook my mom used to cook out of for years when I was a kid and it is still a favourite. For such a simple recipe with a short ingredients list, it is incredibly flavourful. This was also one of the first recipes my mom sent me to make when I moved away from home to go to school in Toronto, thousands of kilometres away.
Right now my mom and dad are on a cross-American road trip so I dug this one out of an old e-mail from 2009, when I was in first year university. Her other advice? “You could get some English muffins and put fresh tomatoes, basil, peppers and bit of cheese on them. It would taste healthier than school made pizza.” Yeah, just what you want. Something that tastes healthier… NO.
1 tbsp. coconut oil
1 onion, diced
3 cloves garlic, minced
2 carrots, chopped
1 c. pearl barley
3 c. veggie stock
2 c. corn
½ c. chopped parsley
Salt and pepper to taste
Preheat the oven to 350°F.
In a casserole dish heat the coconut oil until melted and hot. Cook the onion, garlic and carrots for 4 minutes
Stir in barley and pour in the veggie stock. Cover and bake for 1 hour.
Remove the casserole dish and mix in corn, parsley, salt and pepper. Cover and bake for another 10 minutes or until heated through and barley is tender.
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