Sunday, January 24, 2010

Recipe #3: Creamy Barley with Tomatoes and Greens

This Real Simple recipe is the first of two this week, and I was interested to see if they really are as quick and tasty as advertised. This one was not bad, it's comforting and homey - and makes enough to easily feed a small army. Yay for easy leftovers!

MODIFICATIONS: None, really, though it's likely we exceeded the 2-oz recommendation for the Brie. (CHEESE!!) Also added a bit more barley than asked for to finish out the bag - probably made the cooking more difficult.

MAKE AGAIN? As we feel with all foods, this one could be easily improved with a strong dose of garlic added up front. But I think this could be a nice pasta substitution to feed a large group or provide several meals for a couple. Click below for the recipe. ~A
Creamy Barley With Tomatoes and Greens

2 tablespoons olive oil
1 large onion, finely chopped
kosher salt and black pepper
2 cups quick-cooking barley
28-ounce can diced tomatoes, drained
1 cup dry white wine
8 cups torn mustard green leaves (from 1 small bunch) or spinach
2 ounces Taleggio or Brie (rind removed), cut into small pieces
1/2 cup grated Parmesan (2 ounces)

1. Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.

2. Add the barley, tomatoes, wine, and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.

3. Add the mustard greens, Taleggio, and ¼ cup of the Parmesan and cook, stirring occasionally, until the mustard greens are tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.

Tip ADD Garlic!!

Nutritional Information: Calories 605; Calories From Fat 144; Protein 23g; Carbohydrate 91g; Sugar 7g; Fiber 21g; Fat 17g; Sat Fat 6g; Calcium 379mg; Iron 5mg; Sodium 917mg; Cholesterol 24mg

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