This makes a nice side dish alongside grilled pork chops, steak, roast chicken, or the like. Feel free to mix this up with other whole grains such as quinoa or millet - use all one or a combination. You can use hull barley instead of pearl if you like, but it will take about twice as long to cook and will remain chewy in texture.
1 cup pearl barley (or other grains)
3 cups stock (chicken or vegetable)
2 Tbsp olive oil
5-6 stalks green garlic, finely chopped (as far up as seems tender)
1-2 Tbsp minced fresh sage leaves
Salt and pepper to taste
1-2 cups julienned sorrel or arugula leaves (optional)
Combine the barley and stock in a saucepan. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the barley is tender and all the water is absorbed.
While you cook the barley, heat the olive oil in a skillet and saute the garlic for 2-3 minutes. Add the sage and continue to saute briefly. Remove from heat and set aside.
When the barley is done, stir in the garlic mixture. Taste and add salt and pepper if desired. If using, stir ig the sorrel or arugula. Serve hot.