I used to prepare pearled barley as a rich risotto, with sausage, mushrooms and some more ingredients. Very tasty. I have to look for that recipe, as I haven’t prepared it during these last years.
Even if it is good, it is a very “rich” recipe. These days, after returning from Miami, I am back to my routine and searching for my “light and simple” lunches. I keep asking myself what I want to eat (it’s a pleasant sensation) for lunch. I do the same for dinner, but in this case my husband eats with me and I keep thinking about familiar recipes. But when I am by myself, I really allow me to chose what I prefer without considering any other taste.
I saw a recipe for spelt and confused it with perled barley ;-). Not bad! It resulted in a healthy and satisfying dish. As I cooked too much barley I ate it for lunch yesterday and today.
Yesterday I left the tomatoes in the oven and went out for a coffee with a friend. I programmed the oven for 2 hours at 160°C/300°F. After 2 hours it turned off, but remained (obviously) closed, and so the tomatoes were overcooked when I arrived (we talked more than planned ;-)). Today I cooked them right…but I admit that I prefer them overcooked – a crispy crust was formed and was just delicious mixed with the pearled barley. So keep this in mind while preparing this recipe.
I saw the recipe on Food52, and I changed the spelt with pearled barley and used much less oil and garlic (believe me, one clove is enough).
- Turn on the oven to 300°F/160°C.
- Cover a baking sheet with parchment paper.
- Pour the peeled tomatoes (eliminate extra liquid if too much), cut them roughly (or use the ones already cut in pieces), toss with the herbs, salt, olive oil and minced garlic.
- Bake for about two hours or until it begins to dry (I prefer it well done).
- Cook the pearled barley in salted water following the package instructions.
- When done, strain if you used much water and let it cool a while and separate the grains with a fork.
- Add the tomato and mix well.
- Serve warm or at room temperature topped with grated Parmesan cheese.