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In a medium pot, combine the barley and 1 1/2 cups water. Bring to a boil, then turn down to a simmer, and cook for 25 minutes (if you're using pearled barley) to 40 minutes (if you're using hulled barley). The barley should be tender but chewy, and the water should be absorbed. Stir in the dried cherries and let cool slightly.
In a large skillet over medium heat, heat some oil. Add the onion and saute until translucent. Add the garlic and saute until fragrant. Add the kale and saute until wilted.
Whisk the oils, soy sauce and vinegar in a large bowl until combined. Mix in everything else and serve warm.
Adapted from Heidi Swanson’s Super Natural Every Day.
You can use any grain you want here, but I'd recommend something on the larger size. Quinoa and anything small gets lost amongst all the greens.