Monday, June 17, 2013

Barley with Scapes and Fresh Herbs

Barley has a slightly nutty flavor and pleasantly toothsome texture, and it makes a nice side dish with the addition of summer herbs.

Barley in the front, Grilled Summer Squash and Onions and Orzo with Scapes and Sage in the back

1 cup pearl barley
3 cups chicken or vegetable stock
Olive oil
1 cup chopped scapes
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
Salt and pepper to taste

Combine the barley and stock in a medium saucepan.  Bring to a boil, then reduce heat and simmer until the barley is tender and all the stock is absorbed (about 25-30 minutes).

While the barley cooks, heat a little olive oil in a small skillet and add the scapes.  Saute over medium heat for 2-3 minutes.

When the barley is done, add the scapes and herbs and mix well.  Add salt and pepper to taste.  Serve hot.

Serves 4-6.

No comments: