|2 servings||calories per servings 550||protein serving 15 g||carbs per serving 79 g||total fat per serving 22 g|
Anyone else a fan of alliteration? In addition to fun, stylistic literary play, butter beans and barley team up to make a protein-packed grain bowl that’s ready to enjoy in less than half an hour. It’s jazzed up with summer tomatoes and crunchy pumpkin seeds, as well as pea greens, cilantro and green onion for an extra fun kick, making this dish as tasty as it is filling.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||79 g|
|Dietary Fiber||14 g|
• Place a saucepan over high heat. Add barley, butter beans, 2 cups water and 1/4 teaspoon kosher salt.
• When water boils, stir well. Cover pan, and reduce heat to medium-low.
• Simmer until barley is tender but not mushy, 25-30 minutes.
• Stir well. Remove from heat.
MISE EN PLACE
• Quarter tomatoes.
• Finely chop green onion.
• Finely chop cilantro.
• Halve pea greens.
In a large bowl, whisk together mustard, vinegar, liquid aminos, sugar, 2 tablespoons olive oil and 1/4 teaspoon kosher salt.
Fold in tomatoes, green onions and cilantro.
Toss in butter bean and barley mixture. Taste and adjust seasoning as desired with kosher salt.
• Divide barley salad between 2 bowls.
• Top with pea greens and pepitas, and enjoy!
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.Learn More...