Creamy Barley With Tomatoes and Greens |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A vegetarian main dish (all in one meal) that is fast and fabulous. . .reminds me of risotto. . .definitely a comfort food! The original recipe called for 2 ounces taleggio cheese (stirred in at the end) but it is totally not necessary! So good! Recipe from Real Simple Magazine, Feb 2010. Ingredients:
2 tablespoons olive oil |
1 large onion, finely chopped |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 cups quick-cooking barley |
1 (28 ounce) can diced tomatoes, drained |
1 cup dry white wine |
2 1/2 cups water |
8 cups torn mustard, green leaves (may sub spinach) |
1/4 cup grated parmesan cheese (1 ounces) |
Directions:
1. Heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
2. Add the barley, tomatoes, wine, and water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
3. Add the mustard greens until the greens are tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining 1/4 cup of Parmesan.
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