It’s been a while since I’ve posted here but a new follower prompted me to report on a recipe. Like the books I review so that I won’t forget I read them, the recipes here are reminders of good things I’ve made and like to eat – and easy access to the ingredients when I’m roaming the grocery store aisles without the list I left behind on a counter.
Barley is a favorite food of mine; hulled barley can take longer to cook but I like the idea of the whole grain (instead of the pearled variety). But, I have used pearled barley – even farro – a grain is a grain. Since I had a bag of hulled barley and a freezer with bags of whole edamame and peas, I was ready to improvise the rest. The result was a yummy one pot dish that I ate both hot immediately and cold later that night.
- 1 cup barley
- 1 cup frozen peas
- 1 cup edamame beans
- 1 cup fresh baby spinach leaves
- 1 1/2 tablespoons extra virgin olive oil
- 1/1/2 tablespoons apple cider vinegar
- fresh basil (if you have it)
- a little sea salt to taste
Rinse the barley in a strainer; then pour into a medium pot with 4 cups of water. Bring to a boil; then reduce to simmer for about 25 – 30 minutes, covered, until barley has absorbed most of the water.
Shell the edamame beans ( place in deep dish of water to soften, or let them sit out for a bit). Add the beans and peas to the barley for the last 10 minutes and continue cooking until most of the water is absorbed. Drain, if necessary.
Roll up washed spinach leaves and cut into strips. Add to the pot and stir. Transfer to a casserole dish.
Mix olive oil and vinegar together with basil and salt. Pour over the barley mixture. Season to taste. Enjoy warm immediately. Refrigerate the rest for your cold midnight snack.