About the Dish

1 each Bay Leaf
2 sprigs Thyme
1 cube Edward & Sons Not Chick'n Bouillon Cube
1 each Onion
3 ounces Carrot
2 ounces Greens
1/4 teaspoon PeachDish Salt
3/4 cup Pearl Barley
1/4 cup White Cooking Wine
1/2 cup Red Beans
1 ounce Grated Parmesan
1 pat Butter
Per Serving
Calories 408
Total Fat 12 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 3 g
Cholesterol 22 mg
Sodium 837 mg
Total Carbohydrates 61 g
Dietary Fiber 14 g
Sugar 6 g
Protein 16 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


Rinse and dry fresh herbs and vegetables. Place a small sauce pan over high heat, Combine 4 1/2 cups water, bouillon, bay leaf and thyme. Bring to a boil, then remove from heat. Stir to dissolve cube.
Prepare your mise en place: Peel and dice onion. Dice carrot. Remove greens stems and finely chop, then tear or cut greens into bites size pieces; keep greens and stems separate. Drain and rinse beans.
Heat a saucepot or deep skillet over medium heat, add barley and cook while stirring until it is lightly toasted, 2-3 minutes.
Add 1 teaspoon cooking oil, when oil is hot add onions; cook until onions begin to become translucent, about 2 minutes.
Add carrot and greens stems along with 1/4 teaspoon PeachDish salt, cook until they begin to become tender, 4-5 minutes more.
Add cooking wine, and cook until the wine has mostly evaporated, 3-4 minutes.
Remove thyme & bay leaf from bouillon. Add 1/3 of broth to barley, cook while stirring until mostly evaporated 4-5 minutes.
Add greens leaves, then add another third of broth. Cook while stirring until liquid is evaporated, and greens have wilted.
Add drained beans along with remaining broth. Once mostly evaporated, taste to check doneness of barley. Add a little more water if needed.
Once barley is tender, stir in butter and half the parmesan. Taste and adjust seasoning with PeachDish Salt.
Serve & Enjoy!