This is how we roll

I tried this mellow barley dish from "Super Natural Cooking" tonight. The book is a great inspiration for healthy/natural cooking, although stocking up on things like agave nectar, amaranth flour, brown rice syrup, and the like require high commitment. Not sure how natural I can get (I DID have my lunch of juicy dripping italian sausage on multigrain bread- healthy, right?), but this recipe calls for commonly found ingredients. Similar to arborio rice, the barley came out creamy, with a nice chew. The flavors of orange, watercress, parmesan cheese came together nicely in this subtle dish. Here is a link to another blog that has the recipe: http://otherpeoplesfood.blogspot.com/2007/06/risotto-style-barley-with-winter-citrus.html