Wednesday, March 4, 2009

Barley with Arugula and Red Beans

I scored three different kinds of local greens at Green Fields Market this past weekend--winter must be coming to an end, despite the fresh snowfall this week. Here's what I did with the arugula.

4 1/2 cups water
1 1/2 cups pearl barley
1 head garlic (12 or so cloves), minced
3-4 cups cooked red beans (2 15-oz cans)
1/2 lb arugula
1 - 1 1/2 cups grated Parmesan
Salt and pepper to taste

Bring the water to a boil in a medium saucepan. Add the barley and lower the heat to a simmer. Cook until the barley is tender and all the water is absorbed, about 20-30 minutes.

While the barley cooks, heat some olive oil in a large skillet. Add the garlic and saute for 3-4 minutes. Add the beans, then remove from heat.

When the barley is just about ready, reheat the beans and garlic and add the arugula. Cook just until wilted.

Combine the barley and the bean mixture in a serving bowl. Serve hot.

Serves 4-6.

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