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Homecooked Barley With Spring Greens

JaclynMcKewan's picture
Ingredients
  Olive oil 1 Teaspoon
  Onion 1⁄4 Cup (4 tbs), chopped
  Minced garlic/1/2 teaspoon garlic powder 1 Clove (5 gm)
  Hulled barley 1⁄2 Cup (8 tbs) (Or Hullless)
  Dried thyme 1⁄2 Teaspoon
  Dried marjoram 1 Teaspoon
  Low sodium chicken broth 1 1⁄2 Cup (24 tbs)
  Spinach/Arugula / mixed greens 2 Cup (32 tbs), torn into pieces
  Grated parmesan cheese 1 Tablespoon
  Fresh basil/1 teaspoon dried basil 2 Teaspoon, finely chopped
Directions

Pour olive oil into a heavy stock pot and place over medium-high heat. Add onions and sauté until tender, 5 to 10 minutes. Add garlic; sauté lightly 1 to 2 minutes. Stir in barley, thyme, marjoram, and chicken broth. Bring to a boil, immediately reduce heat to low and simmer until liquid is almost absorbed and barley is tender, stirring occasionally, 90 minutes (or 50 minutes if using pearl barley). When barley is finished cooking, add spinach, Parmesan cheese, and basil. Stir to blend and season with salt and pepper as desired. Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Simmering
Interest: 
Spring
Ingredient: 
Barley
Servings: 
2
Are you looking for a recipe that scores high both on taste and health? Watch this video to learn a great Homecooked Barley with Spring Greens recipe. The dish is simple and can be prepared with easily available ingredients.

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