Barley stew with buckwheat garlic bread
Summer in Sydney is over. Well, we thought so on the weekend. Out came the jumpers. Out came the umbrellas. It was cold, and windy, and miserable.
To keep the cockles warm I whipped up a vegetable stew with barley. Barley is a grain I don’t often see around the traps – it is being overshadowed by spelt and quinoa. But barley is abundant in fibre and great for the digestive system as it promotes good bacteria. For someone who has experienced stomach issues in the past, this has to be good.
To accompany the barley stew I made buckwheat garlic bread. Every Friday morning I visit my local market to purchase the most divine gluten free buckwheat bread which is packed with seeds (sunflower, poppy, pumpkin) and taste. For the garlic bread, I simply combined olive oil and freshly chopped garlic and placed under the grill until golden.
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