Serious Eats: Recipes
Cook the Book: Barley-Chorizo Skillet Pie
Think "barley," and the first thing that comes to my mind is usually feed for livestock—I don't even consider it under the header of "whole grains," which I equate with oats or whole wheat, and I'm sure I can't be the only one. Luckily, Lorna Sass is out to change the perception that whole grains just means substituting brown rice for sushi or making steel-cut Irish oatmeal with Whole Grains: Every Day, Every Way. The cookbook introduces a range of recipes that incorporates a variety of whole grains, like buckwheat and polenta, to lesser known fare such as amaranth and Job's tears.
This recipe is a healthier spin on the traditional Spanish omelet with the barley substituting for the potatoes, making the dish a little less dense and with a chewier kick to it. Perfect for brunch without inducing you into a belly-hugging food coma, as usually seems to be the case with brunch. If you want to give it an Italian flair, Sass suggests substituting flat-leaf parsley for the cilantro, salami for the chorizo, farro for the barley, and 1/3 cup grated Roman cheese instead of the manchego.