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About the Dish

1 each Edward & Sons Not Chick'n Bouillon Cube
1 each Bay Leaf
2 sprigs Thyme
3/4 cups Pearl Barley
1 each Yellow Onion
3 ounces Carrot
2 ounces Dandelion Greens
1/4 teaspoon PeachDish Salt
1/4 cup White Wine
1/2 cup Red Beans
Per Serving
Calories 485
Total Fat 15 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 8 g
Cholesterol 0 mg
Sodium 705 mg
Total Carbohydrates 81 g
Dietary Fiber 17 g
Sugar 9 g
Protein 12 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.


Place a small saucepan over high heat, and add 4 1/2 cups water, bouillon cube, bay leaf and thyme. Bring to a boil, and remove from heat. Stir to dissolve bouillon cube.
Prepare your mise en place: Peel and dice onion. Dice carrot. Remove greens stems and finely chop; tear or cut greens into bite-size pieces, keeping separate from stems. Rinse and drain beans.
Heat a saucepot or deep skillet over medium heat. Add barley, and cook, stirring, until it is lightly toasted, 1-2 minutes.
Add 1 teaspoon cooking oil. When oil is hot add onion. Cook until onion begins to turn translucent, about 2 minutes.
Add carrot, greens stems and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until they begin to become tender, 4-5 minutes.
Remove pan from heat. Add cooking wine, and return pan to heat. Cook, stirring once or twice, until the wine has mostly evaporated, 3-4 minutes.
Remove thyme and bay leaf from bouillon. Add about a third of broth to barley. Cook, stirring, until most liquid has been absorbed, 4-5 minutes.
Add greens and about half of remaining broth. Cook, stirring, until most liquid has been absorbed and greens have wilted.
Add beans and remaining broth. Cook, stirring, until most liquid has been absorbed. Taste to check tenderness of barley. If needed, add a little more water, and cook until it is absorbed.
When barley is tender, stir in 1 tablespoon olive oil. Taste and adjust seasoning as desired with PeachDish Salt. Divide between 2 bowls, and drizzle with remaining 1 tablespoon olive oil. Enjoy!