Stir Fried Barley with Vegetables
May was a very busy month, and I did practically no "new" cooking. Just stuck with old family favorites, and it was a nice change of pace. But now I return to my new cookbooks and file folder filled with recipes I want to try out!
This recipe I cut off the back of the Bob's Red Mill Pearl Barley package!
I really like this brand, and I've mentioned it a few times before on this blog. I've used all of their soup mixes I think. Plus, I can buy this brand locally in a few stores - I usually purchase it at Kroger.
The original recipe did not include vegetables, except for a little onion. I decided to add chopped carrots to the dish, and it was great. Next time I will probably add broccoli or some other vegetable as well. I modified the recipe from the original in a couple of other ways too.
It was a hit in our house (woo hoo!) and something I'm sure I'll return to again and again!
I started by heating olive oil in a skillet and cooking the onion, carrots, and crushed red pepper flakes for a couple of minutes. David and I are not onion fans (surprisingly the boys are), but I know they are healthy and add great flavor. A lot of times I just omit the onion in recipes, but I'm trying to control that impulse these days!
Once the vegetables were slightly cooked, I added in the butter and barley.
I had already soaked and cooked Pearl Barley, so I just pulled it from the fridge.
(If you are not familiar with soaking grains, I'm happy to share my experiences with you. Just email or give me a call.)
I heated the barley through and incorporated it with the vegetables.
Then I added in the chopped basil, tomato paste, and chicken bouillon powder.
The original recipe suggested beef bouillon but I didn't have any.
I think the basil, tomato, and bouillon add great flavor - you could use any variety that you have on hand.
Then I seasoned with a tiny bit of black pepper and Kosher salt, and served the dish warm.
And some leftover for me for lunch as well!
Double click to print as a 5x7 recipe card.