A simple pan of roasted vegetables with precooked barley, finished with browned butter and a crack of pepper. The shelf does the work here while you tend to the crisping. Serve on its own or under a fried egg.

Serves 2. 20 minutes, 5 at the stove.

About 250 calories a serving, 5 g protein, 20 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon butter in a large skillet over medium-high heat. When foaming, pour in the entire package of barley and vegetable blend without stirring the first minute; let it sit to develop color underneath.
2. Stir and cook for four more minutes until the vegetables begin to crisp at the edges and the barley takes on light brown spots; the vegetables will release some liquid as they cook, which will reduce.4 min
3. Add the remaining 2 tablespoons butter to the pan and tilt to coat everything; season with salt and pepper to taste. Cook for one more minute until the butter froths and the pan smells nutty, then serve at once.1 min

Note Swap the fried egg suggested in the headnote for a dollop of sour cream or yogurt if you have it. Leftovers keep for three days in the fridge and are good cold or reheated in a skillet. Serve with crusty bread or alongside a simple green salad.