Barley Stew With Brussels Sprouts by Aroa Fernandez

Barley Stew With Brussels Sprouts

Aroa Fern√°ndez
Organic nutrition
Barley is a highly recommended cereal, it has excellent nutritional properties, as well as being very beneficial on a therapeutic level. Contains in good proportions: potassium, magnesium and phosphorus, iron, sulfur, copper, zinc, manganese, chromium, selenium, iodine and molybdenum. This makes it an ideal food for deficiency states and for the growing season in children. It is an ideal food to take when you have cholesterol and for people with diabetes.
Prep Time 10 mins
Cook Time 50 mins
Course Main Course, Side Dish
Cuisine Vegetarian
Servings 4 servings


  • 300 kg barley grains
  • 1 cauliflower small
  • 9 brussel sprouts
  • 1 onion
  • 1 leeks bunch
  • salt
  • extra virgin olive oil
  • thyme


  • In a large skillet, add 2 tbsp of extra virgin olive oil and heat to simmer.
  • Poach leeks and onions about 3 minutes.
  • Add cauliflower and brussel sprouts.
  • Continue cooking for about 10 minutes.
  • Add barley and continue stirring until lightly toasted.
  • Add enough water, making sure ingredients are covered plus 1". If using the finger-measure method, add water until it reaches the first joint of your middle finger.
  • Continue cooking on low heat for 40 minutes.
  • Add thyme and continue cooking for another 10 minutes.

Serving Suggestion

  • Serve immediately with a crisp, green salad and pan cakes.

Preparing the brussel sprouts

  • Trim the stem. Using a paring knife, trim off the bottom stem of the sprouts, especially if they are dry or yellowed. Remove and discard any yellowed or blemished outer leaves.
  • Wash thoroughly and dry on paper towels.
  • Cut the sprouts in half, lengthwise through the stem. Set aside.

Preparing the leeks

  • Slice off the root.
  • Cut the leeks about 2-4 inches above the white part, trimming off most of the green part leaving 1-2 inches. Remove tough outer leaves.
  • Slice in half, lengthwise. Wash thoroughly and dry on paper towels.
  • Place both halves cut side down, then use a circular motion to cut the leek into thin half moons.
  • Wash and cut the cauliflower into small pieces.
  • Peel and cut the onions and leeks into small pieces.


Emotional nutrition
In macrobiotic cuisine, barley is recommended in spring and summer since, as indicated, it nourishes, relaxes and refreshes the liver and gallbladder. Liver saturation can lead to states of anger or rage (irritation, anger, impatience, intolerance) and an altered nervous system (stress, anxiety, depression ...), which is why it is so important to take care of our liver, especially in hyperactive society in the one we live in.
After telling you all the benefits of this cereal, you won't hesitate to make this barley stew!

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