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About the Dish

  • Pearl Barley

    Pearl Barley

  • Sweet Potatoes

    Sweet Potatoes

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Garlic


  • Green Onion

    Green Onion

  • Mixed Mushrooms

    Mixed Mushrooms

  • Smoked Paprika

    Smoked Paprika

  • Anson Mills Benne Seed

    Anson Mills Benne Seed

  • Parsley


  • Microgreens



MISE EN PLACE • Peel sweet potato; cut into 1/2-inch dice. • Discard mushroom stems; thinly slice caps. • Peel and chop garlic. • Finely chop green onion, keeping white and green parts separate. • Pick and finely chop parsley.
• Place a saucepan over medium heat. Add barley, sweet potato, bouillon cube and 3 cups water. • When water boils, reduce heat to medium-high. Cook at an active boil until most of the water has been absorbed and barley and sweet potato are tender, about 20 minutes. • Remove from heat. Keep warm until ready to serve.
• Place a skillet over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add garlic and green onion whites. Cook, stirring, until fragrant, about 1 minute. • Add mushrooms in a single layer. Cook undisturbed until lightly browned, 1-2 minutes. • Cook, tossing often, until tender and shiny, 1 minute.
• Stir in 2 tablespoons water, smoked paprika and 1/4 teaspoon kosher salt. • Cook, stirring, until mushrooms are coated in seasoning, about 1 minute. • Sprinkle with benne seeds. Remove from heat.
• Uncover barley. Stir in 1 teaspoon cooking oil. • Mix in onion greens and parsley. Taste and adjust seasoning as desired.
• Divide barley between 2 bowls. • Top with mushrooms and microgreens, and enjoy!