Barley has a loooooot of fiber.

We all know how much I adore fiber. I also really love carbs. Barley = carbs + fiber. I like math too. The February 2010 issue of Real Simple features the recipe for "Creamy Barley with Tomatoes and Greens." It sounded good, so I picked up the few ingredients I didn't have at home. 

The original recipe can be found here. Here is my adapted version:


Ingredients

• 1 tbsps olive oil
• 1/4 tsp pepper
• 1 medium onion, finely chopped.
• 2 cups quick-cooking barley
• 1 cup dry white wine
• 2 1/2 cups water
• 1 28-ounce can diced tomatoes, drained
• 8 cups spinach
• 2 ounces pecorino Romano, cut into small pieces

Instructions

1. Heat the oil in a large saucepan over medium heat. Chop the onion finely, and cry. Cry a whooole lot. Let it all out. Add onion (without tears) to saucepan and cook until translucent. Add pepper.

2. Add the barley, tomatoes, wine, and water and bring to a boil. Reduce heat and cook until barley is tender, stirring occasionally. 

3. Add spinach and cheese and stir. Cook for a few more minutes until the leaves have wilted. Top with additional grated cheese if you'd like. Who wouldn't?

In the middle of cooking, I realized I didn't buy quick-cooking barley. Crap! Notice the frustration in my grip:

After adding the spinach and cheese:

In the bowl with extra cheese:

WARNING WARNING!

Bob's Red Mill barley has 8g of fiber per each 1/4 cup serving. Although Real Simple magazine says this recipe makes 4 servings, they are huge and extremely filling. I calculated each serving to be 17.5g of fiber. Let's just say it was already working as I was eating. Cheers to happy colons!