Creamy Barley With Tomatoes And Greens Food

CREAMY BARLEY WITH PEAS AND CHIVES

Steps:

• Heat the oil in a non-stick skillet, then add the onion and cook gently for 3-4 minutes.
• Stir in the pearl barley and continue to cook, stirring, for a few minutes.
• Pour in the wine and simmer until it is absorbed.
• Pour in the stock a quarter at a time and simmer until the stock is absorbed before adding more. It should take 45 minutes or so for all the stock to be absorbed.
• 10 minutes before finishing cooking, stir in the peas. Continue to simmer until nearly all the liquid is absorbed.
• Turn off the heat, stir in the cream cheese and most of the chives.
• Season with salt and pepper to your taste and serve with the remaining chives scattered over the top.

TOMATO AND BARLEY SOUP

Steps:

• Heat the olive oil in a large pot.
• Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
• While they are cooking pour the barley into a dish with water to cover.
• Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
• Drain the barley and add to the pot.
• Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
• Add more water or broth if it thickens too much.

CREAMY BARLEY WITH TOMATOES AND GREENS

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
• Add the barley, tomatoes, wine, and water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
• Add the mustard greens until the greens are tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.