|2 servings||calories per servings 408||protein serving 16 g||carbs per serving 61 g||total fat per serving 12 g|
Hearty pearled barley and beans, cooked to a creamy consistency in a vegetable broth seasoned with bay leaf and thyme, makes the perfect comforting meal on a cold day. Butter and Parmesan cheese add depth, which is balanced by vitamin-packed greens and carrots.
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||0 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||61 g|
|Dietary Fiber||14 g|
Rinse and dry fresh herbs and vegetables. Place a small sauce pan over high heat, Combine 4 1/2 cups water, bouillon, bay leaf and thyme. Bring to a boil, then remove from heat. Stir to dissolve cube.
Prepare your mise en place: Peel and dice onion. Dice carrot. Remove greens stems and finely chop, then tear or cut greens into bites size pieces; keep greens and stems separate. Drain and rinse beans.
Heat a saucepot or deep skillet over medium heat, add barley and cook while stirring until it is lightly toasted, 2-3 minutes.
Add 1 teaspoon cooking oil, when oil is hot add onions; cook until onions begin to become translucent, about 2 minutes.
Add carrot and greens stems along with 1/4 teaspoon PeachDish salt, cook until they begin to become tender, 4-5 minutes more.
Add cooking wine, and cook until the wine has mostly evaporated, 3-4 minutes.
Remove thyme & bay leaf from bouillon. Add 1/3 of broth to barley, cook while stirring until mostly evaporated 4-5 minutes.
Add greens leaves, then add another third of broth. Cook while stirring until liquid is evaporated, and greens have wilted.
Add drained beans along with remaining broth. Once mostly evaporated, taste to check doneness of barley. Add a little more water if needed.
Once barley is tender, stir in butter and half the parmesan. Taste and adjust seasoning with PeachDish Salt.
Serve & Enjoy!
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.Learn More...