Serves: 4-6 Cooking time: 30min
*Barley contains gluten. Try replacing with other gluten-free grains such as short brown rice or buckwheat kasha (adjust time for cooking grain accordingly – 45min for rice and 10min for kasha) to make this recipe gluten-free, hypoallergenic and anti-inflammatory.
Method: Preheat oven to 375°F (190°C).
Peel the sweet potatoes. Rinse and cut into half-inch thick slices. Place sweet potato slices in clean plastic bag. Add in enough olive oil to just coat (~2 tbsp) and salt & pepper to taste. Shake bag to mix. Then put coated sweet potato in baking pan. Bake until soft.
Wash pearl barley well. Strain.
Heat 1 tbsp red wine in a pot. Add in 1 tbsp olive oil. Sauté barley for one minute. Add salt and pepper to taste. Mix, and add enough boiling water to cover barley. Simmer covered over low heat for 20 minutes or until barley is soft. Do not overcook. Strain and return to pot. (Leave the burner off.) Cover, and let sit.
Meanwhile, clean and peel the shallots (or chop onions). Heat 1 tbsp red wine in a wide skillet. Add in 1 tbsp olive oil. Sauté onions for 2-3 minutes, or until browned on all sides. Lower flame. Add salt and pepper to taste, and mix through. Remove from burner.
Mix the cooked pearl barley with the baked sweet potatoes and onions. Add toasted pecans and season to taste. Drizzle maple syrup on top. Mix and serve hot.
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