Barley and Marinated Tomatoes

A super simple, fresh, healthy, and summery side dish!
Barley and Marinated Tomatoes
Source: Adapted form Kate Sherwood's recipe in the Nutrition Action Healthletter (July/Aug '13)
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Total Time: 30 minutes
Makes: 6 servings
Calories: 170 calories per 1 cup serving

Ingredients:
1 cup peral barley
1 lb tomatoes, chopped
1 tsp dried basil
2 tbs extra-virgin olive oil
2 tbs rice vinegar
1 tsp lemon juice
1 tsp lemon pepper
1 small clove garlic, finely minced
1/2 tsp kosher salt

Instructions:
1. In a large pot of water, boil barley until tender, about 20 minutes. Drain and rinse under cold water.
2. While the barley is cooking, toss the tomatoes with the remaining ingredients and set aside.
3. When the barley is done, mix with the marinated tomatoes.

Barley and Marinated Tomatoes

Barley Risotto with Beans and Greens

Barley Risotto with Beans and Greens
Source: Adapted from Food and Wine
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Total Time: 45 minutes
Makes: 4 servings

Ingredients:
5 cups low-sodium vegetable or chicken stock
2 tbs extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1/4 tsp thyme
1/2 cup white wine (optional)
1 cup pearled barley (7 ounces)
1 cup white beans, canned or precooked
2 cups frozen spinach
1/2 cup freshly grated parmigiano-reggiano cheese, plus more for serving
2 tablespoons unsalted butter, softened
salt and freshly ground pepper

Instructions:
1. In a medium saucepan, bring the chicken stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
2. In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes.
3. Add the barley and cook, stirring, for 2 minutes. Add the wine if using and cook, stirring until absorbed, about one minute. Add the 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time in six additions, stirring until it is nearly absorbed between additions. You'll have a cup of stock left in the pot
4. Stir it the last 1/2 cup of stock until the risotto is on the loose side, then add the beans and let them cook for a minute.
5. Add the spinach and cook for an additional minute. Stir in the 1/2 cup of parmigiano-reggiano and the butter and season with salt and pepper.
6. Garnish with extra cheese and serve at once.