Tuna and Barley with Braised Pechay

The good news? Pearl barley is so versatile—­it can be used for breads,  beverages, soups, and stews. In this recipe, it’s the star of a delicious side dish. Even better news? One cup of barley gives you over 50 percent of the recommended daily allowance for fiber. Dig in!

Serves 4 to 5  Prep Time 30 to 40 minutes  Cooking Time 30 minutes

1 cup pearl barley
1 white onion, chopped finely
1 bay leaf
3 1/2 cups chicken stock
salt and ground pepper
1 tablespoon minced garlic
2 tablespoons canola oil
2 (180-gram) cans tuna in brine, drained
2 pieces Tagalog pechay, washed and sliced

1  Place barley in a strainer and wash under cold running water until water runs clear; drain. In a saucepan, combine barley, onion, bay leaf, chicken stock, and salt and pepper. Bring to a boil and reduce heat; cover and simmer for 30 minutes. 

2  In a pan, sauté garlic in canola oil. Add tuna. Next, add pechay and cook until wilted. 

3  Mix pechay mixture with the barley mixture.

4  Season with salt and pepper and serve while warm.

Photography by At Maculangan │ Food Preparation by Jun Jun de Guzman │ Styling by Jun Jun de Guzman, assisted by Liezl Yap

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