I always feel better after a simple meal of grain + veg + sauce. Especially in the winter season, with the plethora of root vegetables available, simple meals like this are only a roasting pan and steamer away. We had carrots and rutabaga left over from last week’s winter CSA share, which I roasted with with beets. All were tossed in olive oil, salt, pepper with a sprig of rosemary (I love the way the house smells in the winter with rosemary roasting in the oven).

The roast vegetables were served with steamed broccoli and that toothsome wonder, barley. When eating like this frequently, some people worry about getting bored with the same old thing every night. And the answer is SAUCES! I have a few standard sauces in my repetoire that can be mixed together on a whim, and used to top not only roast vegetables, but fish, tofu or tempeh.

Miso Sesame Sauce:

  • 3 part sesame oil
  • 2 part miso paste
  • 2 part rice wine vinegar
  • 1 part honey (or 1/2 part sriracha)
Place all ingredients in a clean jar. Shake. Thin with water to desired consistency. (Sometimes I add grated ginger, sometimes I make it spicier…Play around!)

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9 thoughts on “Barley Bowl

  • January 19, 2010 at 9:14 am

    This sounds like my kind of meal. I love the array of colorful veggies in your bowl – yum!

  • January 20, 2010 at 1:11 am

    YES! thank you for the sauce recipe! i’m clueless about sauces. overwhelmed by ratios. and flavor balancing. i vote for more sauce info. its so helpful. that bowl looks inspiring and easy.
    i need to eat more veggies!

  • January 22, 2010 at 12:58 pm

    OK, I just have to tell you that this is my first time visiting your blog and the food looks so incredibly delicious…my stomach started growling! Seriously!

    Great photos and your recipes sound divine. I can’t wait to try some.

  • January 22, 2010 at 6:23 pm

    Theresa: Thanks! I’ve been enjoying your site, too!

    Dara: I’m glad you liked the sauce recipe. I’ve been wanting to put more simple sauces on here, and now with your suggestion, I definitely will! Thanks!

  • January 23, 2010 at 9:06 pm

    Just ate this meal(with cabbage instead of rutabaga because that’s what we had in fridge). SO GOOD. Yes, please keep the simple sauce recipes coming, THANK YOU. We feel nourished.

  • January 24, 2010 at 7:42 pm

    Fabulous! I love barley, but don’t really know how to eat it except in soups and grain salads. I always make it in the pressure cooker to save time and energy. I am totally trying this next week.

  • January 26, 2010 at 11:57 pm

    Jennifer: Glad you made this–Sounds delicious with cabbage as well. And, yes, I will be doing more sauces here, so stayed tuned!

    Dorris: Thanks! If you make it, let us know how it turns out!

  • March 11, 2010 at 9:16 am

    I made this last night and Oded said the sauce was “phenomenal” – I agreed. Keep em coming!

  • December 24, 2010 at 8:49 pm

    Stole the sauce for a tofu stir-fry tonight. My wife can be a picky eater – and prefers to keep with the tried and true – but I think I won her over with this variation on the normal weekday stirfry!

    Thanks for the sauce tips – and hey, couldn’t find any recipe quite like it on the blog – but have any tips for someone trying to recreate a great baked tofu and vegetable dish he had once?

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