Tuesday, March 2, 2010
Born-Again Virgin! Umm, Sorta.
I'm a barley virgin. I know! To be over 40 and still a virgin at anything is an incredible feat! I've never cooked barley...thus, my virgin status.
Now I've eaten barley in vegetable soup, but that's been my only experience with it. And barley in canned soup is a mushy, tasteless mess. No wonder I didn't have any compulsion to expand my barley horizons.
But we're trying to eat more whole grains at Chez T., and barley is a terrific choice. It's full of fiber, has twice the protein of rice and, when made correctly, is nutty and slightly chewy and delicious.
My husband loved this side dish. Loved it. I think he even uttered a "wow" when he took his first bite. It takes a little longer to cook than rice, but it's worth it. The caramelized onions give it a rich, sweet depth and the mushrooms add satisfying heft. The peas and fresh herbs brighten the whole thing, and hey, who doesn't love a good scattering of nutty, salty cheese? The crunchy nuts on the top? Icing. We were smitten.
I served this to my husband as a side dish next to some grilled steak, but I went Veg-Head and just plopped my portion into a big bowl. Comfort food!
Baked Barley with Mushrooms and Herbs
adapted from Cooking Light Magazine
serves 6
1 tablespoon butter
2 cups chopped onion
1 teaspoon sugar
2 cups mixed dried mushrooms, put in boiling water to re-hydrate
2 cups sliced shiitake mushrooms
1 1/2 cups pearl barley
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
4 cups vegetable broth, heated to a boil
1 cup frozen peas, thawed
1/2 cup toasted chopped pistachios or hazelnuts
1/3 cup freshly grated Parmesan cheese
Preheat the oven to 350.
Melt the butter in a Dutch oven over medium heat. Add the onion and sugar; stir well to coat onions in butter. Cover the Dutch oven, reduce heat to low, and cook 25 minutes or until caramelized, stirring often.
Meanwhile, pour boiling water over dried mushrooms. Soak, drain and slice.
Add fresh and re-hydrated mushrooms to Dutch oven. Increase heat to medium and cook until mushrooms begin to soften and brown slightly, about 10 minutes, stirring occasionally. Add barley, soy sauce, salt, pepper, thyme, rosemary and boiling vegetable stock. Stir well to combine.
Cover the Dutch oven and bake for 1 hour or until barley is tender but still pleasantly chewy. Let stand 10 minutes. Add peas and stir to heat through.
Sprinkle toasted nuts over the dish, toss to combine. Add salt and pepper to taste. Top each serving with a generous sprinkling of Parmesan.
Subscribe to:
Post Comments (Atom)
Yum! Being total VegHeads over here, we use barley in our chili instead of ground beef. Scandalous, I know, but delicious. And the texture mimics the beef nicely, I think.
ReplyDeleteWe are big barley fans. You're right - the kind in soup is gross. We get the quick-cooking kind and often eat it just cooked in broth with a little sea salt, pepper, and grated parmesan. The kids lap it up. I'm going to try your version next time!
ReplyDeleteI have to admit that I am still a barley virgin too. A friend of mine makes a barley jambalaya that is so good but I haven't cooked with it, except for soup. This looks wonderful TKW I will try this one soon.
ReplyDeleteI've never cooked barley either.
ReplyDeleteI don't like mushrooms.
Why is it I feel every time you fix something I'm like, ewwww. :) It makes me feel like a little kid. LOL
Since I'm going vegetarian for the month of March this is perfect timing! Thanks so much for passing the recipe along. You've saved me from one more PB&J!
ReplyDeleteI've cooked barley a few time in other cooking light recipes, but never as much on it's own as this. It sounds almost risotto-ish. But, without the constant stirring. We'll give it a go! Keep the healthy ones coming!
ReplyDeleteHmmmm, twice the protein of rice, you say? Might have to give it a try. We do bulgur a lot but haven't yet leaped to barley. (Plus, anything with nuts and cheese is a winner at our house.)
ReplyDeleteSince I grew up on a farm, I could correctly identify the barley plant! But I've never eaten it. Add this to my list of upcoming food adventures.
ReplyDeleteI've emailed myself the recipe and will have to try it soon..Thanks!
ReplyDeleteBefore you even said you went all vegetarian on it - I thought to myself, "Ooooo! A meatless meal to add to my repetoire!" I'm so gonna try this one. Looks and sounds positively yummy!
ReplyDeleteCaramelized onions, mushrooms, cheese, oh boy you have made me want to go straight downstairs and binge. Late night binges are good for you, right?
ReplyDeleteI love barley in soups! So delicious! But I can't get the little boy to eat it. It must be an acquired taste. Maybe when he's older and it's mixed with hops.... ;)
ReplyDeleteWow, you sure know how to tempt another barley virgin here. I think they have a name for that? ha! It does look good, and you are so good getting whole grains into your meals that everyone will love! You get an 'atta girl! for that! And I'll throw in a wahoo!!!
ReplyDeleteYUM! I love barley, but I rarely cook it. I'll be trying this next week.
ReplyDeleteI learn stuff here.
ReplyDelete(That was a compliment)
:)
I have no idea what barley is. Does that make me a virgin too? I should call my Mom, she'd be proud.
ReplyDeleteI would have never thought to have barley as a side. I will have to try this.
ReplyDeleteBeing all ethnic, I was raised on barley soup with "flanken" (flank steak). The problem when I make it? I only know how to make enough for an army probably because every recipe I have comes from the Old Country! But I am a big barley fan. Sounds delicious.
ReplyDeleteUmmm... YUM! Your barley looks so much better than I've seen it in vegetable soup.
ReplyDeleteLinda, you cracked me up with the starting phrase, "Being all ethnic.."--I love your acerbic humor.
ReplyDeleteWackyMummy: I can assure you that, mixed with hops, he will deem barley FINE. Worked for me.
Lindy, your mom and my mom both will be stunned at our virginity. Give her a call and the shock of her life.
Y'all make me smile, awesome readers. You give good comment.
I can see why your husband uttered 'wow" this is a great recipe. What a flavorful way to enjoy whole grains.
ReplyDeleteI love barley. This earthy herb dish must be absolutely delicious.
ReplyDeleteI'm a barley virgin too. But this sounds delicious!
ReplyDeleteWe love us some barley, Kitch. But now I'm thinking of recipes with barley and cherry. ;-)
ReplyDeleteHere's a recipe to give you some more barley love:
ReplyDeletehttp://pmf1852.wordpress.com/2008/09/04/alt-risotto/
You need to make it, I swears.
The virgin/box sign is AWESOME!!!!
ReplyDeleteI'm still a barley virgin, though this recipe is seriously tempting me to lose that title...
ReplyDeleteOnce I get barley, I will have everything I need to make this dish! Sounds good.
ReplyDeleteoh me to I need to try using it as well
ReplyDeleteThe texture of barley has always been a deal breaker for me, but this recipe makes me feel like giving it a try again. I'm delighted to find your charming, funny blog, BTW. The masthead is perfect!
ReplyDeleteSo barley in my homemade chicken soup doesn't count? Damn. OK. Not damn. Then I'm a virgin, too. And, um, (cough, choke) at age 45. (Keep that damn lie detector away from me!)
ReplyDeleteSounds like a great recipe. I wonder if Latvians might like it?
Hahahahahahahaa!!! I thought the first line of this post read "I'm BARELY a virgin." I was like...WTF, TKW????
ReplyDeleteHow about quinoa? I tried making it last night and it wasn't a big hit. Do you have any advice for that?
Gibby,
ReplyDeleteQuinoa can be really bitter. You have to rinse it really well prior to cooking it. Also, it's pretty bland, so I'd pair it with some fresh herbs and assertive spices/veggies/cheeses.
Big fan of barley. "Wheatberries" are similar, and this is a great recipe: http://www.foodnetwork.com/recipes/ina-garten/wheatberry-salad-recipe/index.html
ReplyDeletebut you could do it with straight barley, which I've done.
This looks like exactly what I need RIGHT NOW. Comfort food it is.
ReplyDeleteThe title is such an unfair tease... Just sayin. ;-) By the way, do you know about the red beans that Chinese use to make sweet (dessert) soup? We often add barley to the soup. Ahhhh....
ReplyDeleteThat sign is too funny! :D I've never had barley this way either. It looks awesome! Love the mushrooms and rosemary!
ReplyDeleteI read the first sentence as "I am a barely virgin." Needless to say, I was curious to read the balance of your post (which I loved even though it was decidedly more PG than I anticipated).
ReplyDeleteI love barley!
You have me intrigued now...one to try I'm sure! xxx
ReplyDeleteYum! This sounds terrific. I have a big bag of barley that has been begging to be used in my pantry. The mushroom lovers that we are- this is on the must make list!
ReplyDeleteI had to bookmark this. It looks so good.
ReplyDeleteI'm a barley virgin, too. In fact, I don't even know how one acquires barley. Do you have to hunt it? Set a trap? How does it work? :D
ReplyDeleteAs Friar Tuck in one of those 80s films said while holding a fist of Barley, "God made this for a higher purpose".
ReplyDeleteI love barley. But I only know to put it into potato soup. So I can't wait to try this receipe. But without mushrooms
ReplyDelete