Creamy, rich, al dente barley adds substance to this fragrant anytime dish. Serve warm.
2 cups cooked barley
1/2 cup shredded cheese (I used a mozzarella-cheddar mix)
1 tsp fresh rosemary, minced
1/4 cup minced chives
5-10 fried sage leaves
freshly ground black pepper to taste
salt to taste
Preheat your oven to 375F. Whisk the eggs and the milk in a large bowl, and then whisk in the barley, cheese, rosemary, chives, salt and pepper. Scrape mixture into an oiled pie plate or similar size baking dish, and bake for 25 minutes or until the eggs are set. Top with fried sage leaves, slice, and serve.
Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes