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About the Dish

  • Pearl Barley

    Pearl Barley

  • Thyme


  • Beautiful Briny Sea French Picnic Salt

    Beautiful Briny Sea French Picnic Salt

  • Butter


  • Green Beans

    Green Beans

  • Mixed Mushrooms

    Mixed Mushrooms

  • Shallot


  • Sweet Peppers

    Sweet Peppers

  • Sherry Vinegar

    Sherry Vinegar

  • Parsley



Prepare your mise en place: Pick and chop thyme leaves. Remove and discard snap bean tips, and cut beans into 2-inch pieces. Remove and discard mushroom stems, and thinly slice caps. Peel and dice shallot. Remove stem and seeds from pepper. Cut flesh into thin strips, and cut strips into 1-inch pieces. Pick and chop parsley leaves.
In a small saucepan with a lid, combine 1 3/4 cups water, barley, thyme and and 1/4 teaspoon French Picnic salt. Place over high heat. When liquid comes to a boil, reduce heat to a simmer and cover saucepan. Cook until barley is tender but not mushy, 12-15 minutes. Drain any excess liquid, stir in 1 pat butter, and set aside off heat, covered to keep warm. While barley cooks, fill mixing bowl with about 2 cups ice and 1 cup water; set near stove. In a saucepan combine about 3 cups water and 1/4 teaspoon French Picnic salt; place over high heat. When water comes to a boil, add snap beans and field peas. When water returns to a boil, cook until beans and peas are done but still a bit crunchy, about 2 minutes. Drain in a fine mesh sieve then immediately add to the bowl of ice water. Let beans and peas remain in ice water, and set aside.
Place a large sauté pan over high heat. Add 1/2 teaspoon olive oil. When shimmering, add mushrooms. Cook without disturbing to brown on first side, 3-4 minutes. Season with 1/4 teaspoon French Picnic salt. Stir and cook until tender, about 2 minutes more.
Add shallot and pepper to mushroom pan. Cook, stirring occasionally, until shallot is translucent, 1-2 minutes.
Drain snap beans and field peas from ice water, then add to mushroom pan. Stir in sherry vinegar, remaining 1 pat butter and parsley. Taste and adjust seasoning as desired with remaining French Picnic salt.
Divide barley between 2 plates. Top with mushroom-bean mixture, and enjoy!