I've been leaning on barley a lot lately, mostly because I got bored of defaulting to pasta and rice every single week. I cook a big batch at the weekend, then turn it into things like this: barley stuffed peppers, packed with mushrooms, chickpeas, and feta, baked with more cheese that goes golden on top.
I've made it a few times now, and Dave and Iggi both clear their plates happily, which is its own kind of endorsement in this house.
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Nine plants land on your plate plus protein and fiber holding this together, and it still tastes like proper comfort food, with the flavors settling and deepening if you've got leftovers the next day.
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