Meat Free Monday: Barley Casserole with Tahine sauce

This weekend I braved the kitchen to try out this recipe from The Kind Diet book. It took a total of over two hours, but it actually wasn't much work, and the result was simply delicious!

Barley Casserole with Tahine sauce

Ingredients:

-1 cup of barley, previously soaked for an hour

-2 carrots, chopped

-2 onions, chopped

-soy sauce

-1/2 cup of tahine

-oregano, basil, paprica, garlic and salt to season

Directions:

-cook the barley with 3 cups of water until soft- about an hour

-drain the remaning water and set aside

-on a skillet, sautee one onion and garlic. Add carrots and soy sauce, and let it cook for about five minutes.

-add the barley to the mix, and cook for another five minutes.

-on a small skillet, sautee the other onion. When soft, dump it in a blender.

-Add the tahine, some soy sauce, and the spices for seasoning. Blend until smooth.

-Pour half of the barley onto a casserole, and drizzle half of the sauce. Repeat. Bake in oven around 350 degrees for 35 minutes.