Green Barley

Page 15

Cuisine: Italian | Course Type: Sides

(1 review)

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Recipe Review

The chewy barley simmered in chicken broth with sautéed onions, garlic and arugula (I used all arugula instead of half Swiss chard) and just a touch of prosciutto. This is supposed to purify sluggish winter blood or rejuvenate after a night on the town and was perfect the day after a full day of eating at the Disney Food and Wine Festival. I love barley, and this was a new way to cook it for me. This was completely amazing; it was as pretty as it was tasty. I will cook it again soon.

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Comments

Queezle_Sister - 14th November 2011
Is it green because of the arugula?

Peckish Sister - 15th November 2011
Yes the recipe calls for 1 cup of Swiss chard and 1 cup of arugula, mine might have been greener with all arugula. I tthought the whole dish would be green, but just the pieces of arugula are green. This cookbook explains the origin of the dishes and orginally any early "greens" would be used.

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