Pearl barley, high in soluble fiber and vitamins, is one grain we should eat more often. Submitted by Priscilla.
3/4 cup minced onions, 1 medium
1 teaspoon minced garlic, 2 cloves
1 tablespoon olive oil
4 cups vegetable stock or water
1 1/2 cups pearl barley
1/4 cup dry white wine
1 cup diced fresh tomato
1 cup frozen or fresh peas
salt and pepper to taste
1/2 cup grated Parmeggiano cheese
1. Heat the olive oil in a saucepan. Add the garlic and onions and cook them for 2 minutes over medium high heat.
2. Add the pearl barley and cook it for 5 minutes to slightly toast the grains. Add the white wine and cook for a minute then add 3 cups of the stock or water, the tomato and some salt. Bring the barley to a boil then cover and reduce the heat to medium. Cook the barley 25 minutes.
3. Add the peas and the remaining stock or water. Cook for 10 minutes. Stir in the cheese and correct the seasonings.
Also try Good Housekeeping's Slow Cooker Butternut Squash Barley Risotto
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