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Barley is a cereal grain, with a wonderfully chewy, pasta-like consistency.  It is also a great source of fiber and numerous minerals. This dish will really make the stomach happy. It is simple, satisfying and slightly spicy. What more could you ask for?

Serves 4-6 (depending on hunger levels)

Ingredients:

• 1 T olive oil
• 1 1/2 tsp whole cumin seeds
• 1 1/3 cup hulled barley, rinsed
• 4 1/4 cup water
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 small yellow onion, chopped
• yellow squash, chopped, about 1/3
• chopped eggplant, about 1/3 cup
• mushrooms, sliced, about 1/2 cup
• 3 tsp dried oregano
• 3 tsp fresh oregano
• 2 medium tomatoes, diced
• 1/2 tsp dried red pepper flakes, or more to taste.
• 1/2 tsp salt

Directions:

1. Heat olive oil in a large saucepan over medium-high heat. Add cumin seeds and cook for about 30 seconds to one minute.
2. Add onion, eggplant, bell peppers, squash, onion, oregano, and red pepper flakes and sauté for about 4 minutes, stirring frequently.
3. Add water, barley, tomatoes, mushrooms, and salt and bring to a boil, then reduce heat, half cover, and simmer for about 40 minutes, or until all the water is absorbed.