About the Dish

Per Serving
Calories 560
Total Fat 21 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 570 mg
Total Carbohydrates 90 g
Dietary Fiber 18 g
Sugar 14 g
Protein 14 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 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

Gose

The SuperFood series always poses a bit of a problem. The meals themselves are designed to be heaping doses of nutrients—how do you support that and still provide a tasty beverage? For a superfood featuring barley, we are safe with beer. We suggest a gose brewed with lime and agave nectar to add tartness and some gut bacteria.

Sierra Nevada Otra Vez, Asheville, North Carolina

Teroldego - Alto Adige, Italy

When comes to pairing wine with grains, I always think of an earthy, medium-bodied red wine. Teroldego is such a red, with a rusticity that makes it pair so well with grains. It gets along well with tomatoes and works well with the sweetness of the corn and snap beans as well.

Foradori Teroldego, Dolomiti IGT, Italy

METHOD

1
• Heat oven to 400° F. • Place a saucepan over high heat. Add barley, bouillon, 3 1/2 cups water and liquid aminos. • When mixture boils, reduce heat to maintain a boil. Cook, stirring occasionally, 10 minutes.
2
MISE EN PLACE • Trim beans • Quarter squash lengthwise; cut crosswise into small pieces. • Shuck corn. Cut kernels from corn; scrape milky liquid from cob. Add cobs to barley pan. • Cut green onion, keeping white and green parts separate. • Pick and chop parsley leaves.
3
• On a baking sheet, toss beans in 2 teaspoons olive oil. • Spread in a single layer. Roast in oven 10 minutes.
4
While beans roast, stir squash, corn and onion whites into barley. Cook, stirring often, until barley is tender and liquid is absorbed, 10-15 minutes.
5
While barley cooks: • Stir beans. • Add tomatoes, pecans and 1/4 teaspoon kosher salt. • Roast in oven until tomatoes are tender and pecans brown, about 5 minutes.
6
• Stir onion greens, parsley and 1/2 teaspoon pepper into barley. Taste and adjust seasoning as desired with kosher salt. • Divide between 2 plates.
7
• Divide beans and tomatoes between plates. • Garnish with vegan-pecan ‘cheese,’ and enjoy!

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