We all need some "stick to your ribs" food on these chilly winter mornings. May I present this Barley Breakfast Bowl to heal your morning cravings? It is warming, nutritious and endlessly adaptable. I've made this bowl with cooked barley because that's what I had on hand. But you could use any grain: noodles, oats, farro, or the traditional rice (in which case it is called Fried Rice). For best results, cook the grain the day before and store in the fridge, so it will dry out somewhat.
Barley Breakfast Bowl (serves two)
2 cups cooked barley
2 T. high-temperature olive oil
1 clove garlic, minced or pressed (optional)
1 medium tomato, sliced, each slice cut into bite-sized quarters
1 medium avocado, diced
2 eggs, whisked together
2 scallions (green onions), sliced
chopped parsley, salt and pepper to taste
Japanese seasoning (optional)
Heat a medium skillet or small wok on medium flame and add the oil, swirling in the pan. Add the garlic and swirl for a minute. Add the barley, sir and cook until warm. Add the chopped tomato. Move the barley mixture to one side of the pan and add the eggs, cooking just until set but not dry. Fold the eggs into the barley mixture and add the avocado. Turn off the heat and divide the mixture into two bowls, snipping the parsley and scattering the green onions over the top. Serve with additional salt and pepper on the side or Japanese seaweed and sesame seed seasoning.
If you have other vegetables you want to add, put them in before the barley and cook until warm but not mushy.
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