This dish was born on a morning when I was tired of cooking oatmeal or eggs. We wanted something else, and we add some barley on hand. So I cooked this super quick veggie breakfast.
We ended up loving it so much – kids included!- that it has become a “family breakfast recipe”.
Provided you already have some cooked barley, it takes 5 minutes to make and it’s super healthy.
I used enoki mushrooms dor this particular dish, but if you don’t have access to enoki mushrooms, just use shitake or button mushrooms, sliced.
Serves 4 – Total time 5 min
2 cups cooked barley
2 tbsp raw almonds
1 cup fresh spinach
1/2 cup enoki mushrooms
1/2 cup zucchini, diced
2 tsp sesame seeds
1 tbsp olive oil
Simply heat the oil and add all the ingredients. Stir-fry for 2 minutes.
That’s it! Serve right away.