As it’s Oscar Sunday, I feel we should make a little healthy party food! Soft pearl barley, sweet buttery caramelized onions and vibrant sautéed kale. Ready in minutes, this is a small casserole that is a good dish on its own merit. But, if you’re super hungry, try it with a little Cajun Roast Chicken and Italian Roasted Potatoes for a well rounded dinner.
Prepping for the Oscars, on the other hand, takes a little bit longer. Every year, I aim to watch all of the films nominated for best picture in education of the evening’s festivities, but this year I’m a little behind having seen only 3 of the 9 front runners. So far, my favorite is Hidden Figures but The Arrival and Hacksaw Ridge were both excellent as well.
Even though, I will have to catch up on the remaining movies at a later date, I am pleased that my table is officially gussied up for award time! Tchuss!
- ¼ cup pearl barley, cooked per instructions
- ¼ yellow onion, thinly sliced
- 1 tablespoon butter
- ½ tablespoon packed light brown sugar
- 1-2 leaves kale, ribs removed, julienned
- Sea salt and fresh cracked pepper
- Prep the barley per the package's instructions. Meanwhile, melt the butter in a small skillet. Add the brown sugar and thinly sliced onion. Do not season as the salt will cause the onions to sweat instead of caramelize! Fry the onions over medium heat until softened and a caramelized light brown color.
- Wash, dry and remove the ribs from the kale while the onions are cooking. Stack the leaves and roll lengthwise into a log. Make evenly spaced cuts widthwise to create julienned ribbons. Once the onions are caramelized, add the kale, stirring to coat, and remove the pan from the heat. Sauté the kale for about 1 minute or until a vibrant green in color. Stir in the barley and season to taste. Grab a spoon and serve warm!