Barley porridge

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  1 clove or 3g

• Onions

  Raw

  ⁵⁄₁₆ medium or 33g

• Tomatoes

  Red, ripe, raw, year round average

  ⁵⁄₁₆ medium whole or 37g

• Barley

  Pearled, cooked

  2 tbsp or 20g

Directions

1. Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes.
2. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute.
3. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes.
4. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.
5. Recipe inspired by: https://www.bonappetit.com/recipe/barley-stew-with-leeks-mushrooms-and-greens