Green Barley
From
The Grains Cookbook
Cookbook
Page 15
Cuisine: Italian
Course: Sides
Reviews
1 reviews,
average rating 5.0 / 5
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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.
2 comment(s)
Queezle_Sister
· 14 years ago
Is it green because of the arugula?
Peckish Sister
· 14 years ago
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.