Barley "Risotto" with Kale & Tomatoes

Ok, since I have the time, why not have two posts in one day??  And since this recipe is almost a week old by now....I thought I better post it already!

Tanya's Barley "Risotto" with Kale & Tomatoes:


1 cup hulled barley (rinsed)
3 cups broth (or water w/bouillion)
1 large tomato, chopped
1 cup packed kale
3 slices Teese mozzarella
garlic powder, black pepper


Put barley and liquid in a pot and bring to boil.  Turn to low, cover, and simmer about 1-1 1/4 hours.  Hulled barley takes longer to cook than pearl barley....keep this in mind if you're going to use pearl instead.  When the water is absorbed, mix in tomatoes, kale, and spices.  Let heat through for a few minutes, then mix in the Teese well until it's melted. Serve! 

Easy, no?

I recently read that hulled barley is better for you than pearl barley.....as in, it still has it's outer layer, or bran? I guess pearl barley is more like white rice and hulled is like brown? Is that right?  Anyway, it still tastes good, but it does take a lot longer to cook. But so does brown rice, etc....

Other things I've been eating:

Broccoli & Carrot salad with balsamic vinegar, garlic powder, & salt:

Pizza Potatoes (baked potatoes with Teese mozz & my red sauce: strained tomatoes, oregano, tomato paste, & salt):

Roasted asparagus with salt & pepper (roasted 15 min and added lemon juice when done):

That's it for today......

Eat smart,
T.