Creamy Gorgonzola Barley with Spinach

Spinach is pretty plentiful now that spring is here. This creamy side dish, which has a texture somewhat like risotto, is strongly flavored by the Gorgonzola. It would go well alongside a grilled steak. Alternatively, add some cooked beans and call it a main dish. A food processor makes quick work of finely chopped the spinach.

1 cup pearl barley
3 cups water
10 ounces spinach (or so), stemmed and chopped very fine
2-3 ounces crumbled Gorgonzola or similar blue cheese
Salt and pepper to taste

Place the barley and water in a medium saucepan. Bring to a boil, then reduce heat and simmer, mostly covered, until the barley is tender and all the liquid is absorbed, about 20-30 minutes. Stir in the Gorgonzola until it melts and is evenly distributed, then stir in the spinach. Finely chopped, it should wilt quickly in the heat of the barley. Add salt and pepper to taste.

Serves 4-6.

Cock-a-Leekie Soup

I bought a bit bunch of leeks at the last farmers market. They make a delicious flavor base for this soup. Cock-a-leekie is a traditional Scottish soup, with many variations on the recipe; this is my take on it. You can cook this with bone-in chicken if you like, you just need to take the meat off the bones and discard them before serving. Despite the apparent simplicity of the recipe, this soup is rich in flavor and very warming.

2 Tbsp butter
5-6 fat leeks, thinly sliced
2 lbs boneless chicken thighs or leftover cooked chicken meat
1/2 cup pearl barley
10 prunes, chopped
Chicken stock
Salt and pepper to taste
2 Tbsp white wine vinegar (optional, but I like it)

Melt the butter in a soup pot. Add the sliced leeks and saute, stirring frequently, over medium heat until very tender, about 5-7 minutes. Add the chicken, barley, prunes, and enough stock to cover generously. Bring to a boil, then simmer until the chicken is cooked through and the barley is tender, about 20-30 minutes.

Scoop the chicken pieces out of the pot and break them up or shred them with a fork, then return to the pot. Add salt and pepper to taste, along with the white wine vinegar if using.

Serves 4-6.

Barley with Shallots and Summer Squash

This is a simple side dish using some of the season's last summer squash. Although the ingredients are few, the whole is greater than the sum of the parts, as the flavors and texture of the shallots, barley, and squash play off each other.

1 cup pearl barley
2 1/2 cups water
2 Tbsp butter
1 small shallot, minced
1 medium summer squash, in very small dice
Salt and pepper to taste

Combine the barley and water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer until the barley is tender and the water is all absorbed, about 20-30 minutes.

While the barley cooks, melt the butter in a large skillet. Add the shallot and saute for 1-2 minutes, until aromatic. Add the squash and continue to saute until tender. Remove from heat.

Combine the barley and the squash mixture, stirring to thoroughly mix. Add salt and pepper to taste.

Serves 4-6.

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.

Chili-Lime Beef and Sweet Potato Stew

We picked up our cow from the slaughterhouse today and split it up among our selves and five other households as usual.  It was a big animal this year, with a share amounting to about 80 pounds, our largest ever.  I had only a handful of cuts left from last year's share in the freezer and am in the process of using them up.  This was our last package of 2011 stew beef.

The flavors of chili and lime give this a flavor of points south, but they are not overwhelming.  Feel free to add more if you like.

1 lb stew beef, cubed
1 Tbsp all purpose flour
2 tsp chili powder
Salt and pepper
Olive oil
2 medium onions, diced
6-8 cloves garlic, minced
Beef stock
2 medium sweet potatoes (about 1 lb), peeled and diced
1/2 cup pearl barley
2-3 tsp lime juice

Place the cubed beef in a bowl with the flour, chili powder, and a generous sprinkle of salt and pepper.  Toss to coat thoroughly.

Heat a little olive oil in a soup pot.  Add the beef and brown over medium-high heat, stirring occasionally, until well browned, about 5 minutes.  Add the onions and garlic and saute for 2 minutes or so.  Add enough beef stock to cover a bit generously.  Bring to a boil, then reduce heat to low and simmer for about 30 minutes.

Add the sweet potatoes and barley, bring back to a boil, then again reduce heat and simmer for another 20-30 minutes, until the barley is tender.  Turn off heat and add lime juice.  Taste and adjust seasonings if needed.

Serves 4-5.

Lamb Stew with Barley, Spinach, and Beans

Early spring is a good time to eat your greens. Local farmers are still producing them in greenhouses, and probably ramping up production as the weather warms up a bit. But if you still have a stash of root vegetables left, you could use some of them here, too. Balsamic vinegar and a handful of raisins add an unexpected sweet and tangy note to the stew, which plays nicely off the lamb and nutty barley.

Olive oil
1 lb stew lamb, cubed
6 cloves garlic, minced
1 medium onion, finely chopped
2 Tbsp balsamic vinegar, more to taste
Chicken stock
Salt and pepper to taste
1 1/2-2 cups cooked kidney beans
1/2 cup barley
1/4 cup raisins
1/4 lb spinach, stemmed and coarsely chopped

Heat a little olive oil in a soup pot or Dutch oven. Add the lamb and brown well over high heat. If there's a lot of excess fat, pour it off. Add the garlic and onion and saute for 2-3 minutes. Add the 2 Tbsp balsamic vinegar and enough chicken stock to generously cover what's in the pot. Deglaze the bottom of the pot with the liquid, scraping up all the stuck-on browned bits. Add salt and pepper, kidney beans, and barley, and lower the heat to a simmer. Simmer the stew for 45-60 minutes, until the lamb is tender.

When the lamb is tender, add the raisins and spinach and simmer another 5 minutes or so. Taste and add another splash of balsamic vinegar if desired. Serve hot.

Serves 4-5.

Lentil Barley Soup with Spinach and Shiitakes

Lentils and barley make a great, nutritious base for a soup to which you can add whatever types of vegetables are in season. In the winter I use root vegetables; in the spring, greens and mushrooms.

1 Tbsp olive oil
8-10 garlic scapes, sliced in rounds (or 5-6 cloves garlic, minced)
1/4 shiitake mushrooms, stemmed and sliced
3/4 cup pearl barley
1/2 cup brown lentils
Water and/or stock (vegetable or beef)
6-8 oz. spinach, stemmed and chopped
2 Tbsp soy sauce
2 Tbsp dry sherry
Salt and pepper to taste

Heat the olive oil in a large pot. Add the scapes and mushrooms and saute until tender, 3-5 minutes. Add the barley and lentils and enough water or stock to cover by about an inch. Bring to a boil, then reduce heat and simmer until lentils and barley are tender, about 25-30 minutes.

When the barley and lentils are tender, add the spinach and cook until wilted. Add the soy sauce and sherry, then salt and pepper to taste.

Serves about 6.

Green Garlic and Barley Pilaf

This makes a nice side dish alongside grilled pork chops, steak, roast chicken, or the like. Feel free to mix this up with other whole grains such as quinoa or millet - use all one or a combination. You can use hull barley instead of pearl if you like, but it will take about twice as long to cook and will remain chewy in texture.

1 cup pearl barley (or other grains)
3 cups stock (chicken or vegetable)
2 Tbsp olive oil
5-6 stalks green garlic, finely chopped (as far up as seems tender)
1-2 Tbsp minced fresh sage leaves
Salt and pepper to taste
1-2 cups julienned sorrel or arugula leaves (optional)

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

While you cook the barley, heat the olive oil in a skillet and saute the garlic for 2-3 minutes. Add the sage and continue to saute briefly. Remove from heat and set aside.

When the barley is done, stir in the garlic mixture. Taste and add salt and pepper if desired. If using, stir ig the sorrel or arugula. Serve hot.

Serves 4-6.

Barley with Ramps, Arugula, and Goat Cheese

Hulled barley is available from Four Star Farms; you can usually get it at Green Fields Market. You can also opt to use pearl barley for this dish; it will cook faster and is not quite as chewy in texture.

Serve this as a side dish or, if you like, add cooked beans and some toasted nuts for a heartier main dish.

1 1/2 cups hulled barley
4 1/2 cups water or stock (chicken or vegetable)
About 10 ramps (1 bunch)
2 Tbsp olive oil
1/3 lb arugula, washed and chopped
1 Tbsp minced fresh sage
Salt and pepper to taste
2 oz. goat cheese, crumbled
Toasted pine nuts for topping (optional)

Place the barley and water in a medium saucepan. Bring to a boil, then reduce heat and simmer until tender, about an hour (for pearl barley, more like 25-30 minutes).

While the barley cooks, slice the root ends off the ramps and wash them well. Thinly slice the whites and stems, then cut the leaves cross-wise into ribbons.

Heat the olive oil in a very large skillet or Dutch oven. Add the ramps and saute for about 1 minute. Add the arugula and saute until wilted. Stir in the sage and add salt and pepper to taste. Remove from heat and set aside.

When the barley is done, mix it together with the vegetables and the goat cheese. With the other ingredients hot, the goat cheese should melt and spread so that it coats everything. Taste and adjust seasonings.

Serve hot, cold, or room temperature, topped with toasted pine nuts if desired.

Serves about 4 as a main dish, 6-8 as a side dish.

Hearty Mushroom Vegetable Stew

To my happy surprise, Paul Lagreze was at the farmers market again this past weekend with an array of mushrooms. In addition to his usual shiitakes, he had a good supply of oyster mushrooms and red caps, a huge and very tender mushroom with a flavor like that of porcini. Red caps and shiitakes form the flavor base of this stew, which is filled out with other fall vegetables, lentils, and local barley (available from Four Star Farms, and carried at Green Fields Market). Feel free to use whatever type of mushrooms you can get your hands on.

olive oil
2 medium onions, finely chopped
1/2 lb flavorful mushrooms, chopped
Several cups stock and/or water (I used beef stock, but veggie would work too)
3/4 brown lentils
3/4 cup barley
1 medium head celery, chopped
6 medium carrots, in rounds
Salt and pepper to taste

Heat a bit of olive oil in a large soup pot. Add the onions and saute for 2-3 minutes over medium-high heat. Add the mushrooms and saute for another 2-3 minutes. Add some stock and/or water, then the lentils and barley. Bring to a boil, then cover and simmer until the lentils and barley are tender (30 minutes or so). Add the celery and carrots and continue to cook until tender. Add salt and pepper to taste. Serve hot.

Serves at least 6.

Lentil-Barley Salad with Snap Peas and Fennel

Hearty cold salads are great for hot night dinners. This one requires cooking the lentils and barley, but you can do that in the morning before it gets too hot and let them chill in the fridge until dinner time.

I used up the last of our snap peas on this, along with some of the fennel that is reaching a nice harvestable size right now. The recipe as given is pretty simple, but feel free to jazz it up with chopped fresh herbs (mint, parsley or basil would be good) and/or other vegetables, perhaps halved cherry tomatoes or shredded carrots.

1 cup uncooked brown lentils
1 cup uncooked pearl barley
5 cups water
2 cups snap peas, stringed and broken into 2 or 3 pieces
2 cups chopped fennel bulb
1/4 cup olive oil, or more to taste
1/4 cup red wine vinegar, or more to taste
Salt and pepper to taste

Combine the lentils, barley, and water in a medium saucepan. Bring to a boil, then reduce heat and simmer until tender but not too soft, about 25 minutes. Drain off any excess water and refrigerate.

When the lentils and barley have cooled, add the remaining ingredients and toss well. Serve cold or at room temperature.

Serves about 6.

Barley with Fresh Fava Beans, Chickpeas, and Feta

I am back at last after a week and a half in California. The garden is suddenly brimming, and I swear all the plants grew a foot our two (or in some cases, like the potatoes, maybe more!) while we were gone.

Among the things ready on our return were fava beans, a crop we planted for the first time this year. My first exposure to them was in our CSA box when we lived in California several years ago. Fresh favas are a treat, plump, tender, and flavorful. But if you don't find any, feel free to substitute fresh peas. If you have more mature (larger) beans, taste one to see if the skin is bitter. If it is, dunk them in boiling water for a minute, then split the skin with your thumbnail and pop the beans out.

Here in Franklin County, everything in the recipe except the lemon juice, olive oil, and salt and pepper can be obtained from local growers/producers!

1 cup uncooked barley
2 1/2 cups water
2-3 Tbsp olive oil
1/2 - 1 cup finely chopped garlic scapes
1 1/2 cups fresh shelled fava beans
3 cups cooked chickpeas
1 cup crumbled feta
1 Tbsp lemon juice
1 1/2 cups chopped fresh mint
Salt and pepper to taste

Combine the barley and water in a medium saucepan. Bring to a boil, then reduce heat and simmer until tender (about 20 minutes for pearl barley, longer for hull barley).

While the barley cooks, heat a small amount of olive oil in a medium skillet (reserve the rest). Add the scapes and saute over medium heat for 2 minutes or so, then add the fava beans and saute for an additional 1-2 minutes, just until tender.

When the barley is done, combine it in a large bowl with the scapes and fava beans, then mix in the chickpeas, feta, lemon juice, remaining olive oil, mint, and salt and pepper.

This dish can be served hot, room temperature, or chilled as a salad.

Serves about four as a main dish, more as a side dish.

Pesto Barley with Parsnips

This is a fairly quick recipe that doesn't require tons of time over the stove, which made it good for today's unseasonably hot weather. You can use hull barley instead of pearl, but it will take longer to cook.

1 1/2 cups pearl barley
4 cups water
olive oil
2 medium parsnips, peeled and shredded or diced (woody cores removed as needed)
1 1/2 cups cooked shredded chicken (optional)
1 1/2 - 2 cups cooked kidney beans
1 cup pesto
Salt and pepper to taste

Place the barley and water in a medium saucepan. Bring to a boil, then lower heat and simmer until the barley is tender and has absorbed all the water.

While the barley cooks, heat a little olive oil in a medium skillet and saute the parsnips over low-medium heat until tender, about 8 minutes.

Combine the barley, parsnips, chicken (if using), and beans in a large bowl. Stir in the pesto until everything is coated. Add salt and pepper to taste.

Serve hot, warm, or at room temperature.

Serves 4-6.

Butternut Barley Pilaf

I found this a little addictive. The flavors and textures are beautifully complementary. A food processor with a grating attachment makes quick work of the squash. While it is not strictly essential to use butternut, I find it is best for peeling and has a good texture.

1 cup dry pearl barley
3 cups water or stock (chicken or veggie)
olive oil
4-6 cloves garlic, minced
1 large shallot, finely chopped
1 small butternut squash, peeled, seeded, and shredded
1/2 cup frozen parsley (or fresh)
1 Tbsp lemon juice
Salt and pepper to taste

Combine the barley and water or stock in a medium saucepan. Bring to a boil, then lower the heat and simmer until the barley is tender and all the liquid is absorbed, about 20-30 minutes. While the barley cooks, prepare the rest of the dish.

Heat some olive oil in a very large skillet. Add the garlic and shallots and saute over medium-high heat for 2-3 minutes. Add the shredded squash and continue to saute, stirring frequently, until it is all tender, about 8-10 minutes. Stir in the parsley, lemon juice, salt and pepper and remove from heat.

When the barley is done, combine it with the squash mixture in a large bowl and mix well. Serve hot.

Serves about 6.

Barley and Root Vegetable Soup

I love barley's nutty chewiness in soup. And barley vegetable soup is a classic. Simple and warming for a cold winter night.

1 Tbsp butter
6-8 cloves garlic, minced
1 large onion, finely chopped
2 medium potatoes, peeled and cut into 1/2-inch cubes
1 small celeriac root, peeled and cut into 1/2-inch cubes (about 3 cups)
2-3 cups chopped carrots
1/2 cup uncooked pearl barley
3/4 cup dry lentils
Water or stock (veg, chicken, or beef)
1/4 cup soy sauce
2 Tbsp sherry
Plenty of freshly ground black pepper
Salt to taste

Melt the butter in a soup pot. Add the garlic and onion and saute for 2-3 minutes. Add the potatoes, celeriac, carrots, barley, and lentils, then enough water or stock to cover with an inch or so additional on top. Bring to a boil, then simmer until the lentils, barley, and veggies are all tender (20-30 minutes).

When everything is tender, add the soy sauce, sherry, and pepper. Taste and add salt if desired. Serve hot.

Serves about 6.

Balsamic Turnips and Greens with Barley

At the farmers market on Saturday, I noticed several vendors with small Japanese turnips. We used to get these in our CSA box in California, where they were labeled Tokyo turnips. These tender little vegetables are quite different from the purple top turnips you see in fall and winter. They are mild enough to eat raw, a little like the enormous Gilfeather turnips, but with a smoother texture. Try them with their very nutritious greens in this dish.

1 cup pearl barley
3 cups water
3 medium turnips and greens
2 Tbsp olive oil
1 large onion, chopped
5-6 cloves garlic, minced
2-3 Tbsp balsamic vinegar
¾ cup raisins
¾ tsp salt
Freshly ground black pepper to taste
1 cup walnut pieces, toasted
1 cup crumbled feta cheese

Place the barley and water in a medium saucepan. Bring to a boil, then lower the heat to a simmer and cook until the water is absorbed and the barley is tender, about 30 minutes.

While the barley is cooking, peel the turnips and cut into matchsticks. Wash, stem, and coarsely chop the turnip greens.

Heat the olive oil in a large skillet. Add the garlic and onion and sauté for 3-4 minutes. Add the turnips (not the greens) and sauté until just tender, about 2-4 minutes.

Add the balsamic vinegar and the raisins and stir for a minute or so. Add the greens (you may have to do this in batches) and cook until they are wilted and most of the vinegar has evaporated. Stir in the salt, pepper, and toasted walnuts.

Combine the turnips mixture with the barley and feta. Serve hot.

Serves about 4.

Balsamic Greens with Barley, Raisins, Feta, and Walnuts

You can use pretty much any kind of greens you can find for this dish--spinach, arugula, whatever. Put them together with your local onions, garlic, and feta and serve this as either a main dish or a side dish.

1 cup pearl barley
3 cups water
6 cups coarsely chopped greens
2 Tbsp olive oil
1 large onion, chopped
5-6 cloves garlic, minced
2-3 Tbsp balsamic vinegar
¾ cup raisins
¾ tsp salt
Freshly ground black pepper to taste
1 cup walnut pieces, toasted
3/4 cup crumbled feta cheese

Place the barley and water in a medium saucepan. Bring to a boil, then lower the heat to a simmer and cook until the water is absorbed and the barley is tender, about 30 minutes.

Heat the olive oil in a large skillet. Add the garlic and onion and sauté for 3-4 minutes. Add the balsamic vinegar and the raisins and stir for a minute or so. Add the greens (you may have to do this in batches) and cook until they are wilted and most of the vinegar has evaporated. Stir in the salt, pepper, and toasted walnuts.

Combine the greens mixture with the barley and feta. Serve hot.

Serves 3-4 as a main dish.

Ginger-Sage Lentils and Barley with Greens

Pantry items plus early season greens is where we seem to be at the moment... This is adapted from a recipe in Didi Emmons's Vegetarian Planet. The flavor combination may sound odd, but it's delicious. If you're feeling lazy or rushed, just mince the garlic and ginger. Don't substitute olive oil for the canola, as the flavor is too strong (other neutral oils are fine).

1 cup pearl barley
1 Tbsp butter
1-2 Tbsp canola oil
8-10 cloves garlic, julienned
1 1-inch chunk ginger, peeled and julienned
1 medium onion, sliced lengthwise
1 cup red lentils
1 tsp salt
Pepper to taste
2-3 tsp dried sage
1/2 lb spinach or other greens, stemmed

Heat 3 cups of water in a medium saucepan. When it comes to a boil, add the barley and reduce the heat to a simmer with the pan partially covered. Cook until the water is absorbed and the barley is tender, about 25 minutes.

While the barley cooks, heat the butter and canola oil in a large skillet. Add the garlic, ginger, and onion, and cook 5-6 minutes. Add the lentils, salt, pepper, and sage and cook, stirring, for a minute or so. Add 1 cup water and bring to a boil, then lower to a simmer. Cover and cook until the lentils are tender, about 6-8 minutes (check and stir occasionally to be sure they don't burn and stick). When the lentils are done, increase the heat to medium-high and add the spinach or other greens (you may have to do this in batches), cooking until just wilted. Remove from heat.

When the barley is done, combine all ingredients in a large serving bowl. Serve hot.

Serves about 4.

Update, 3/16/09: Thanks to the person who noticed I didn't include the amount of water to add to the lentils--it's in there now.

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.

Tomato, Kale, and Lentil Stew

A good use for late season tomatoes and the kale that continues to flourish in my garden. This recipe makes a big batch, and it freezes beautifully. It's a good hearty dish for colder weather.

1/2 cup dried pearl barley
1/2 cup dried quinoa
3/4 cup dried brown lentils
6-8 cups water
2 veggie bouillon cubes
6-8 cloves garlic, minced
6 cups chopped seeded tomatoes
1 medium onion, coarsely chopped
6 cups coarsely chopped kale
2 Tbsp dry sherry
¼ cup soy sauce
1 Tbsp ground coriander
1 Tbsp dried oregano
Freshly ground black pepper to taste
Salt to taste

Combine the barley, quinoa, and lentils in a large soup pot with about 6 cups of water and the bouillon cube. Cover and bring to a boil. Lower the heat and simmer until the grains and lentils are tender, about 25 minutes. It may be necessary to add more water during the cooking process.

While the lentils and grains cook, you can chop the remaining ingredients. Add the garlic, onions, and tomatoes as soon as they are ready. When the grains and lentils are just tender, add the kale cook until it begins to wilt, about 2-3 minutes.

Add the sherry, soy sauce, coriander, oregano, and black pepper. Cook until the kale is tender, another 5 minutes or so. Taste and add salt if desired. Adjust seasonings if needed.

Serves at least 6.

Note: The grains will continue to absorb water when the stew is done cooking. Leftovers may require the addition of more liquid.