| Servings | Prep Time |
| 1bowl | 5minutes |
| Cook Time |
| 25-30minutes |
|
|
- 2 eggsscrambled
-
3T
barley( I usually use pearl barley)
- ~1/4cup broccolichopped
- ~1/4cup eggplantdiced
- ~1/4cup bell pepperdiced
-
1/2T
tahini( I make my own, but here is a link if you want to buy some)
- 1cup water/liquid of choice*
- Prep all of your vegetables if you do not already have some precut
- Add your vegetables, barley and liquid to a pot and bring to a boil.
- Lower heat to a simmer, cover and let it cook for 25-30 minutes, or until barley is soft
- Once done, turn off the heat, uncover (if you have the time, let it sit for a bit to allow the barley to continue to thicken)
- Either towards the end of cooking, or while you are letting the barley mixture cool, scramble your eggs in a separate pan
- Once done, drain barley mixture of extra liquid and stir in eggs and tahini. Eat and enjoy!
-I used a 1 quart pot for this single serving. If you want more servings, use the servings box to input the number of servings you want for it to automatically change the ingredient amounts and use a larger pot for any more than just 1 serving.
-You don’t need this much liquid, but it is easy enough to drain and I like to let the barley get super thick, so I add extra liquid. It is more of a 1:3 barley to liquid ratio if you want to do it without draining.
-I used water, but you can use stock or whatever sort of liquid you prefer
-This could all or partially be made the night previous if you want it for a weekday breakfast. If so, I would let the barley mixture sit as long as possible for it to really soak up the extra liquid to its full potential. If you are curious about this option, and have questions, let me know and I’ll let you know how I would do it.