Italian Barley
Submitted by dimplex
Italian-seasoned barley cooked with onions, green pepper, garlic, tomatoes, and herbs. A low-fat vegetarian grain side dish that reheats well in the microwave.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsIf you’ve been sleeping on barley as a side dish, this recipe is your wake-up call.
Onions, green pepper, and garlic cook until lightly browned with no oil needed. Small splashes of water prevent sticking while the vegetables caramelize. Tomatoes and Italian spices go in with water, and the barley simmers for 50 minutes until tender and plump.
Barley absorbs liquid differently than rice. It stays chewy in the center even when fully cooked, giving the finished dish a satisfying bite that holds up well as a side for almost any main course.
The recipe notes that this reheats nicely in the microwave, which makes it a smart meal-prep grain to cook in bulk.
Kitchen Tips
- Stir occasionally while cooking and add more water if the pot starts to dry out. Barley is thirsty and can scorch on the bottom.
- Cook until the water is absorbed and the barley is tender but chewy. Mushy barley means you’ve gone too far.
- Use pearl barley for this recipe. Hulled barley takes significantly longer to cook.
Variations
- Stir in fresh spinach or kale during the last 5 minutes for a green boost.
- Add a splash of balsamic vinegar right before serving for a tangy finish.
- Top with crumbled feta or shaved Parmesan for a salty, cheesy contrast.
Ingredients
Directions
A tasty side dish for almost any entree, this filling grain also reheats nicely in the microwave.
In a medium saucepan over medium heat cook onions, green pepper, and garlic until lightly browned.
Add small amounts of water if necessary to prevent drying.
Add tomatoes spices and water.
Bring to a boil. Stir in barley, reduce heat to low, cover and simmer 50 minutes until barley is tender and water is absorbed.
Stir occasionally while cooking and add more water if necessary.
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