Breakfast Barley with Red Chard

I have been looking for a savoury, grain-based warm breakfast dish for a while. I always have my criminis and kale on toast, or tofu scramble as back-ups. But I was looking for something that I could make ahead in a bigger batch to warm for breakfast over a few days with just a quick pass through a hot skillet. I tried making an oat-based dish to start, since I love oats, and I especially love savoury oats with tamari and hot sauce (!). But that wasn’t going to work- oats don’t reheat well. On the other hand, barley is sturdy enough to survive multiple reheats and still keep its shape and texture. Lovely stuff. It has good stick-to-your-ribs qualities, and is traditionally used in savoury dishes, so coming up with this wasn’t much of a stretch. If you don’t have a seasoning salt that you like, such as Spike or Old Bay, go ahead and use regular salt, but consider adding some onion or garlic powder in addition.

breakfast barley and red chard

Breakfast Barley with Red Chard
Makes 2 servings, multiply as desired

1 tbsp olive oil
2 shallots
1/2 cup pot barley
3-4 leaves of red chard, stems diced and leaves torn into bites
4 cloves of garlic, minced
1 tbsp nutritional yeast
pinch of saffron, soaked
1/2 tsp seasoning salt
1/4 tsp pepper
sprig of thyme
sprinkle of lemon

Cook the shallots and chard stems in the oil until fragrant and starting to turn golden. Add the barley and garlic, stirring regularly for about 1 minute. Add 1 1/2 cups of water, bring to a boil then simmer on low, stirring occasionally. When thick (about 15-20 minutes), add another 1/2 cup of water and stir in the spices. Place the chard leaves on top of the barley and cover the pot (do not stir). In about 3 minutes, the chard leaves should be bright green and wilted, stir into the barley and serve. I recommend enjoying this with some pita, to soak up all the tasty sauce. Refrigerate unused portion, and reheat on a hot skillet with a splash of water for the next day’s breakfast. Or elevenses. Depending on how you roll.