barley with sage & cheddar
Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. This dish is reminiscent of a risotto but made with using barley instead of traditional short-grain rice.
Barley with Sage & Cheddar
2 garlic cloves
2 large shallots
1 chili pepper (pepper in the mid heat range)
1 Tablespoon of vegetable oil
1 cup pearl barley
2 1/2 cups of vegetable broth
1 teaspoon of salt
1 cup of cream
2 Tablespoons of lemon juice, and zest
2 Tablespoons of fresh sage
2 cups of cheddar cheese
Saute garlic, shallots, and chili in vegetable oil for about 2-3 minutes on low heat. Add barley, vegetable broth, and salt. Simmer over low heat for about 20 minutes and then add the cream and lemon juice. Continue to simmer until for about 15 minutes or until the cream has become absorbed and you have a creamy constancy.
Add lemon zest, sage, and cheese just before serving.
What is your favorite use of barley?