Barley casserole

From the kind diet cookbook page 150

Serves 6 to 8
2 cups hulled barley
2 tablespoons olive oil
1 large onion, sliced
3 garlic cloves, finely chopped
2 carrots, grated
2 celery stalks, diced
5 tablespoons shoyu
1/4 teaspoon fine sea salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
3/4 cup Tahini Dressing

Preheat the oven to 350F. Bring 3 cups of water to a boil in a large saucepan; add the barley, and cook for approximately 55 to 60 minutes ot until tender. Drain off any remaining water, and set cooked barley aside.

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic, and sauté until the onion id tender, about 5 minutes. If the onion starts to stick or get too brown, add a bit of water to the pan, Add the carrots, celvery , shoyu, salt, basil, oregano, and garlic powder and cook for 5 minutes, stirring often, until the vegetables are tender. Add the barley, and stir over medium-high heat for 3 minutes. Taste the seasoning and adjust if necessary.

Transfer half of the barley mixture to an 8" X 12" baking dish; drizzle half of the Tahini Dressing on top. Add a second layer of barley mixture and the remainder of the dressing. Bake, uncovered, until heated through, about 35 minutes.

Tahini Dressing
1/4 small onion
1/2 cup tahini
1 tablespoon shoyu
Pinch of garlic powder
Pinch of paprika
1/8 teaspoon crumbled dried basil or 1/2 teaspoon chopped fresh basi
Pinch of dried oregano

Combine the onion with 2 tablespoons water in a small skillet, and sauté over medium-high heat until softened, about 4 minutes. Add more eater as needed if the onion begins to stick or brown.

Scrape the onion into a blender and add 1/2 cup water and the remaining ingredients. Blend for 1 minute or until creamy.