Barley Casserole with Tahini Dressing

Day 4 of being cooped up indoors (mostly) with sick boys. I think I can be forgiven this foray into the wilds of veganism. At the very least, the leftovers of dish will be great as a grain-y breakfast this week!

Again, this recipe is from Alicia Silverstone's "The Kind Diet"

Ingredients:

2 cups hulled barley (I used pearl; Alicia said that was okay.)

2 tbsp olive oil

1 large onion, minced

3 garlic cloves, minced

2 carrots, grated

2 celery stalks, finely diced

5 tbsp shoyu (I only used 3 tbsp because I ran out; seemed tasty enough.)

1/4 tsp fine sea salt (I used regular iodized salt; Alicia says this is a no no.)

1/4 tsp dried basil

1/4 tsp dried oregano

1/4 tsp garlic powder

3/4 cup tahini dressing (see recipe below)

Method:

1. Bring 3 cups of water to a boil; add barley and simmer for approximately 50 minutes, or until water is absorbed and barley is tender.

2. Heat oil in a skillet. Chop onions and garlic in food processor and add to skillet; saute until onion is translucent.

3. Add carrots, celery, shoyu, salt and spices. Cook for about 5 minutes, or until vegetables are tender.

4. Add barley and mix well over medium-high heat for approximately 3 minutes.

5. Transfer half of the barley mixture to a baking dish (I used one that was 9" x 9"); drizzle half of tahini dressing on top. Add a second layer of barley mixture and top with remainder of dressing.

6. Bake at 350*, uncovered, until heated through -- about 35 minutes.

Serves 6 - 8.

Tahini dressing:

1/4 small onion, diced (I skipped this)

1/2 cup of tahini

1 tbsp shoyu

Pinch garlic powder

Pinch paprika

Pinch dried oregano

1/8 tsp dried basil