Barley Chorizo Skillet Pie

Deciding to incorporate more whole grains into our diet has been one decision I’ve had absolutely no regrets about.  It’s opened up so many doors to exploring new foods and it’s made such a difference in feeling healthy and satisfied after each meal.  Barley was one of those grains that I had found intimidating because there are so many varying types of barley- pearled, hulled, hull-less- and I wasn’t exactly sure what made each type distinct.  After doing some research, I learned that hulled barley has an inedible hull that is removed during minimal processing, but most of the nutrients are retained.  Hull-less barley is a type of barley in which the hull easily falls off during harvesting, leaving the bran intact and retaining all nutrients.   Pearl barley has been processed to move the hull and outer bran layer, thus also stripping it of many of its nutrients.  Pearl barley requires the shortest amount of cooking time, while the hulled and hull-less variety require slightly more time.  I used hull-less barley for this Barley Chorizo Skillet Pie, but other types of barley can be substituted as long as cooking times are adjusted.  Barley is a versatile grain with a pleasant chewy texture.  It adds such great dimension to this egg-based skillet pie.

I tend to cook a lot of meals that are mostly grains and vegetables, but also involve a little bit of meat for substance and flavor.  This Barley Chorizo Skillet Pie is one example where a little bit of chorizo adds a big punch of flavor to the entire dish.  We enjoy this served warm or at room temperature and it makes a great breakfast, lunch, or dinner.

Barley Chorizo Skillet Pie

Ingredients

• 2/3 cup uncooked hull-less barley
• 7 large eggs
• 1/4 cup milk
• 1/4 cup chopped cilantro
• 3/4 teaspoon sea salt
• 1 tablespoon olive oil
• 1 large onion, finely diced
• 4 ounces Spanish cured chorizo, diced
• 2 cloves garlic, minced
• 2 cups lightly packed baby spinach
• 3/4 cup grated Colby Jack Cheese

Instructions

1. In a medium saucepan, bring 3 cups of water to a boil. Add the barley and return to a boil over medium heat. Lower the heat and simmer until barley is tender, but still chewy, about 40-50 minutes. Drain and set aside.
2. Preheat the oven to 350.
3. In a medium mixing bowl, whisk together the eggs, milk, cilantro, and salt.
4. In a 10- or 12- inch cast iron skillet, heat the olive oil over medium heat. Add the onion and chorizo and sauté until onion starts to become translucent, about 5 minutes. Add the garlic and cook for another minute. Add the spinach and stir until spinach is just wilted. Stir in the barley last.
5. Pour the egg mixture over the vegetable-barley mixture and stir until combined.
6. Bake for 25 minutes, until eggs are set and edges are starting to brown. Sprinkle cheese over top and bake for another 5 minutes. Let rest for 5 minutes before slicing into wedges.

Notes

adapted from Whole Grains Every Day Every Way