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About the Dish

1 each Bay Leaf
2 sprigs Thyme
1 cube Edward & Sons Not Chick'n Bouillon Cube
1 each Yellow Onion
3 ounces Carrot
2 ounces Greens
1/4 teaspoon PeachDish Salt
3/4 cup Pearl Barley
1/4 cup White Wine
1/2 cup Red Beans
1 ounce Ground 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

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

METHOD

1
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.
2
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.
3
Heat a saucepot or deep skillet over medium heat, add barley and cook while stirring until it is lightly toasted, 2-3 minutes.
4
Add 1 teaspoon cooking oil, when oil is hot add onions; cook until onions begin to become translucent, about 2 minutes.
5
Add carrot and greens stems along with 1/4 teaspoon PeachDish salt, cook until they begin to become tender, 4-5 minutes more.
6
Add cooking wine, and cook until the wine has mostly evaporated, 3-4 minutes.
7
Remove thyme & bay leaf from bouillon. Add 1/3 of broth to barley, cook while stirring until mostly evaporated 4-5 minutes.
8
Add greens leaves, then add another third of broth. Cook while stirring until liquid is evaporated, and greens have wilted.
9
Add drained beans along with remaining broth. Once mostly evaporated, taste to check doneness of barley. Add a little more water if needed.
10
Once barley is tender, stir in butter and half the parmesan. Taste and adjust seasoning with PeachDish Salt.
11
Serve & Enjoy!