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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 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 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.

METHOD

1
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.
2
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.
3
Heat a saucepot or deep skillet over medium heat. Add barley, and cook, stirring, until it is lightly toasted, 1-2 minutes.
4
Add 1 teaspoon cooking oil. When oil is hot add onion. Cook until onion begins to turn translucent, about 2 minutes.
5
Add carrot, greens stems and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until they begin to become tender, 4-5 minutes.
6
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.
7
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.
8
Add greens and about half of remaining broth. Cook, stirring, until most liquid has been absorbed and greens have wilted.
9
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.
10
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!