|2 servings||calories per servings 500||protein serving 11 g||carbs per serving 84 g||total fat per serving 15 g|
Hearty pearl 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. Dark greens and carrots provide beneficial phytonutrients, carotenoids and essential minerals to an already fiber and protein-packed meal. Think comfort food can’t also be super food? Think again!
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||84 g|
|Dietary Fiber||15 g|
• Place a small saucepan over high heat. Add 4 1/2 cups water, bouillon cube, bay leaf and thyme sprigs.
• When liquid boils, remove pan from heat. Stir to dissolve bouillon cube.
MISE EN PLACE
• Peel and dice onion.
• Dice carrot.
• Remove greens stems and finely chop. Cut greens leaves into bite-size pieces.
• Rinse and drain beans.
Place a sauce pot or deep skillet over medium heat. Add barley. Cook, stirring, until barley is lightly toasted, 1-2 minutes.
Add 1 teaspoon cooking oil to barley. When oil is hot, add onion. Cook, stirring, until onion begins to turn translucent, about 2 minutes.
Add carrot, greens stems and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until carrot begins to become tender, 4-5 minutes.
Add wine. Cook, stirring, until wine has mostly evaporated, 3-4 minutes.
• Remove thyme sprigs and bay leaf from broth.
• Add about 1/3 of broth to barley. Simmer, stirring, until most liquid has been absorbed, 4-5 minutes.
Add greens leaves and about half of remaining broth. Cook, stirring, until most liquid has been absorbed and greens have wilted.
• Add beans and remaining broth. Cook, stirring, until most liquid has been absorbed.
• Taste to check tenderness of barley. If needed, add a little warm water. Cook, stirring, until water is absorbed.
• Stir in 1 tablespoon olive oil. Taste and adjust seasoning as desired with PeachDish Salt.
• Divide risotto between 2 bowls. Drizzle each with 1/2 teaspoon olive oil. 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...