Barley Chorizo Skillet Pie
 
 
Ingredients
  • ⅔ cup uncooked hull-less barley
  • 7 large eggs
  • ¼ cup milk
  • ¼ cup chopped cilantro
  • ¾ 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
  • ¾ 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
Recipe by at https://dev.gatheranddine.com/barley-chorizo-skillet-pie/