Kate Bush, Brussel Sprouts and Barley
This video perfectly depicts what I’d like to see when we all open our food boxes.
Yields 2 servings alone or 4 side dishes
1 pint of brussel sprouts
1 large onion
½ c barley (click here to see why I’m taking a break from brown rice)
1 tsp Coconut oil
1/2 tsp lemon juice
1 + 1/2 tsp butter
- Pre-heat the oven to 350°.
- Slice the onion into thin half moons. Spread them out over an oiled baking sheet and sprinkle them with a little salt. Put in the oven till caramelized. When they’re about halfway cooked (losing water but still not brown- about 20min), add a teaspoon of butter and stir them around. Return to cooking.
- Cook the barley as you would rice (2 parts water to 1 part grain, bring to a boil then simmer till fluffy).
- In the meantime, remove the stems of the brussel sprouts and peel off the outer skins till they look clean. Cut them in half starting from the base, and toss with some melted coconut oil and a dash of sea salt. Put them in a cast iron pan or glass baking dish with the flat sides facing down. Bake until browned on the flat sides and the texture is soft and caramelized (about 20min).
When the barley is cooked season it with tamari, lemon juice and butter. Mix with the cooked brussel sprouts and caramelized onions.
Serve as is or as a side dish.