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About the Dish

3/4 cup Pearl Barley
4 ounces Butter Beans
1 tablespoon Apple Cider Vinegar
1 packet Turbinado Sugar
1 packet Grey Poupon Dijon Mustard
1 packet Bragg Liquid Aminos
3 ounces Tomato
1 1/2 ounces Green Onion
3 sprigs Cilantro
1 ounce Pea Shoots
1 ounce Pepitas
Per Serving
Calories 570
Total Fat 22 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 730 mg
Total Carbohydrates 82 g
Dietary Fiber 15 g
Sugar 8 g
Protein 16 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

METHOD

1
In a medium saucepan with a lid combine barley, butter beans, 2 cups water and 1/4 teaspoon kosher salt. Place over high heat. When liquid comes to a boil, stir well, reduce heat to medium-low, and cover saucepan. Cook until barley is tender but not mushy, 25-30 minutes. Stir well, remove from heat and set aside, covered.
2
Prepare your mise en place: Quarter tomatoes. Trim away ends from green onions and discard; finely chop green onions. Finely chop cilantro leaves and stems. Cut pea greens in half.
3
Make vinaigrette: To the container of cider vinegar, add sugar, mustard, Bragg Liquid Aminos, 2 tablespoons olive oil and 1/4 teaspoon kosher salt. Place cap on snugly, and shake well to combine.
4
In a mixing bowl combine tomatoes, green onions and cilantro. Pour vinaigrette over them, and stir to combine.
5
Add barley mixture to tomato mixture. Toss to mix well.
6
Divide barley salad between 2 bowls. Top with pea greens and pepitas, and enjoy!