I reached for the recipe for “Scallops, Bok Choy and Mushrooms over Barley,” from Worth the Whisk, for its appealing simplicity and choice ingredients. And barley! Barley is always wonderful. I doubled the amounts in this recipe, in order to make 4 servings. We ate it all, without a problem. The tastiness was tied in by the generous inclusion of lemon juice (I added 6 Tbsp.). Satisfying and comforting.

My barley cooked in 50 minutes; my onion was translucent in 3 minutes. My bok choy, mushrooms, cilantro, and chives were limp after 5 minutes. I did use small, frozen scallops, which mingled well among the rest of the stir fry. I added 1 1/2 tsp. kosher salt and 1/2 tsp. black pepper to the final mix. Simple ingredients and simple spices were rewarded by the presence of the barley. We liked this.

Onion (1) = .86¢
Scallops (8 oz.) = $5.35
Bok Choy (1 lb.) = $1.46
Button Mushrooms (1 lb.) = $3.52

RECIPE: enjoy the significance of barley in your meal, and the ease of ingredients here
barley needs 50 minutes to cook, but the rest comes together in 15 minutes
TASTE: sesame oil, cumin, and lemon juice effectively enhance the scallops and bok choy

Next time, I want to work with fresh pizza dough again, to cook “Charlotte’s Sausage Bread,” from The Perfect Pantry. I’ll also make a side of “Kashmiri Collard Greens,” from the November 2010 issue of Saveur. Sound interesting? Come back to my site on Sunday, December 12, to see my results.