To make your meal a little more robust, try adding barley.
Its toothsome texture and nutty flavor make it a great choice for pilaf, barley "risotto," or for adding to soups and casseroles.
Look for barley in these forms:
Pearl barley has the outer hull removed and has been polished or "pearled." It is sold in regular or quick-cooking forms.
Scotch or pot barley is less processed than pearl barley. It requires a long soaking period before cooking. Look for it in health food stores.
Barley Flakes are similar to rolled oats, but thicker and chewier. Use in homemade granola and in baked goods. To heighten barley's nutty flavor, take an extra, easy step -- toast it before cooking. In a heavy, dry pan over low heat, cook barley about 10 mintues, stirring often, until golden brown.