I’ve been super busy lately, but thought I’d share this little pearl (pun intended) that I cooked yesterday. Pearl Barley is by far my favourite grain to cook with, I love the chewy texture and versatility, I add it to pretty much every soup I make.
On my last flight to New York, I ordered the vegetarian option for my meal and they served the most amazing cheesy pearl barley and I was obsessed! And its only taken me 5 and a half months to recreate it. We’re currently on a mission of clearing all the food out of our cupboards, and this recipe got rid of three jars (yay!). All the veggies I used in this recipe were already in the fridge, and you can substitute the ones you have in too!
I seriously love making grain based dishes (like quinoa, amaranth or freekeh) because it gives me the best kind of full feeling; healthy, satisfied and curbs every post-meal snack craving I get. This one is a lot richer than what I’d normally make, and a little serving goes a long way!
Serves 3-4 (or one female, and her forever hungry 6″4 boyfriend)
3 Large Carrots
1 Large Onion
1 Litre Chicken Stock (I used Chicken Bovril)
200g Pearl Barley
Lump of Cream Cheese
Half Tsp Tabasco
Handful of Runner Beans
200g Mature Cheddar, grated
1 Tsp Chives
1 Tsp Whole Grain Mustard
Salt and Pepper
Suggested garnish – asparagus and long stem broccoli
- Dice carrots and onion and saute.
- Add pearl barley to the pan, followed by the chicken stock.
- Let pan simmer for about 50 minutes, until all the stock has been cooked into the barley. Here I tasted the barley, and mine still had a little crunch so I added an extra 100ml and cooked that out. You want the barley nice and chewy!
- Add cream cheese, Tabasco, mustard and chives
- Add runner beans and cook for a further 3 minutes in the pan.
- Stir in grated cheddar cheese.
- Season to your taste with salt and pepper
- Serve, with charred asparagus and long stem broccoli