Creamy Barley With Peas And Chives Recipes

CREAMY PEA & CHIVE PEARL BARLEY RISOTTO (REDUCED FAT)

Steps:

• Heat the oil in a large, deep pan, then gently fry the onion for 3-4 minutes
• Stir in the pearl barley, sizzle for a few mins, then pour in about a third of the stock.
• Simmer fiercely for 20 mins, stirring occasionally, adding more stock gradually as it is absorbed.
• With 5 mins to go, stir in the peas. After 20 mins there should be some liquid left and the barley should be cooked through.
• Turn the heat off under the risotto and let it sit for a min, then stir in the cream cheese and most of the chives.
• Season well and serve scattered with the rest of the chives.

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.

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.