This is an alternative to the everyday basic grain sides and an easy way to get some protein and whole grains into your kid’s diet.
½ onion, diced
3 carrots, diced
4 ribs celery, diced
3 cloves garlic, chopped
1 ½ C pearly barley, NOT quick cooking
1/2 C. white wine, optional
3 Tbl fresh parsley, chopped
1 Tbl fresh oregano, chopped
½ tsp kosher salt
¼ tsp fresh ground black pepper
¼ C fresh grated Parmesan cheese
2 Qt chicken stock, maybe a little more
In a heavy pot, sweat the onions, carrots, and celery. Add the garlic and barley and stir constantly with a wooden spoon until the garlic has softened.
If using wine, add it now, and stir constantly until it has been absorbed.
Start adding chicken stock, just enough to cover, and stir constantly, or very, very frequently. When the stock has been absorbed, add more, just to cover, and repeat the stirring process. Check for doneness of the barley after each absorption.
It is ready when the barley is tender and there isn’t much liquid remaining. The finished product should be nice and creamy. Add the herbs, cheese, and seasonings. If the cheese thickens it too much just add a little more stock.
Options:
½ onion, diced
3 carrots, diced
4 ribs celery, diced
3 cloves garlic, chopped
1 ½ C pearly barley, NOT quick cooking
1/2 C. white wine, optional
3 Tbl fresh parsley, chopped
1 Tbl fresh oregano, chopped
½ tsp kosher salt
¼ tsp fresh ground black pepper
¼ C fresh grated Parmesan cheese
2 Qt chicken stock, maybe a little more
In a heavy pot, sweat the onions, carrots, and celery. Add the garlic and barley and stir constantly with a wooden spoon until the garlic has softened.
If using wine, add it now, and stir constantly until it has been absorbed.
Start adding chicken stock, just enough to cover, and stir constantly, or very, very frequently. When the stock has been absorbed, add more, just to cover, and repeat the stirring process. Check for doneness of the barley after each absorption.
It is ready when the barley is tender and there isn’t much liquid remaining. The finished product should be nice and creamy. Add the herbs, cheese, and seasonings. If the cheese thickens it too much just add a little more stock.
Options:
- Add blackened, and then diced, andouille sausage with the garlic and barley
- Add crawfish tails at the same time as the herbs. Frozen crawfish tails are fully cooked and only need to be heated
- Top with braise beef (oxtails or cheeks)
- Serve alongside braised lamb shanks or rack of lamb.
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