This might be the most beautiful dish that I’ve ever made – look at those colors!
The recipe is easy as pie and is filling enough to serve as a small meal. I used canned beets this time (I’ve had them in my pantry for about a year now, and was DYING to get rid of them) but I would recommend using fresh beets and cooking them yourself.
1 c. barley, rinsed
2 c. water
1 small onion, chopped
1 tbsp. extra virgin olive oil
4 c. spinach
small bunch of beets, cooked & chopped in quarters
Salt & pepper to taste
1. Cook barley in water (I use a rice cooker, but you could do it on the stove top) 2. After barley has cooked, or it’s nearly done, sauté onions and olive oil in a large skillet until they turn translucent.
3. Add spinach and a little bit of salt and cook until spinach is has wilted – about 3 or 4 minutes.
4. When barley is done cooking, add to the spinach and stir together.
5. Fold the chopped beets into the barley/spinach mixture.
Wasn’t that easy? To think, this recipe was developed all because of an old can of beets (yuck)! Necessity is the mother of invention!
What’s your best random recipe idea?