Zesty Lemon & White Miso Barley with Roasted Veggies (V)

Zesty Lemon & White Miso Barley with Roasted Veggies (V)

Barley:

3 cups water (if not vegan, feel free to add bone broth for added protein and flavor)

1 cup pearl barley

2 tsp white miso

Zest of 1 lemon

Pinch of pink sea salt

Roasted Veg:

3-4 cups broccoli (~2 heads)

1-2 cups chopped purple cabbage

1/2 cup sliced cherry tomatoes

1 tbsp olive oil

Juice of the lemon zested for the barley

Heavy pinch of sea salt

Instructions:

1. Optional but recommended first step: soak your barley for at least an hour up to overnight. Rinse before adding to the pot to cook. This helps our bodies better absorb the grain by releasing phytic acid and enzymes that often cause digestive discomfort. If not soaking, definitely be sure to rinse your grain well!

2. To a medium sized pot, add the barley ingredients and stir until combined. Allow to come to a boil before reducing heat, covering, and simmering for 35-40 minutes. Be sure not to lift the lid as the steam is what cooks the grain

3. While the barley cooks, let’s get groovy with our veg! Heat the oven to 350F. Rinse and chop the broccoli to bite-sized pieces. Toss the broccoli, cabbage and tomatoes in the olive oil, lemon juice and salt and evenly spread oven a greased or lined baking sheet. Once the oven is up to temp, roast the veg for 20-25 minutes, tossing halfway through.

4. Feel free to toss the barley in a bit of olive oil to really bring the flavors out or keep as is. Serve with the roasted vegetables on a bed of seasonal greens or toss in a salad if you like to keep things funky!