Creamy Barley With Peas And Chives Recipes

THREE PEAS WITH BARLEY, CHILE & GREEN GARLIC

Steps:

• Bring a large saucepan half full of salted water to a boil over high heat. Add the snap peas and peas and cook until tender-crisp, about 1 minute. Using a slotted spoon, transfer the vegetables to a colander and rinse under cold water. Set aside. Return the saucepan to a boil, add the barley and cook until tender, about 45 minutes. Drain and set aside.
• In a small bowl, whisk together the rice vinegar, soy sauce, 2 tbsp water, brown sugar, and sambal oelek until blended. In a large, heavy frying pan over high heat, warm the sesame oil. Add the green garlic, green onions, and lime leaves and stir-fry until the green onions are tender, about 30 seconds. Add the reserved snap peas, peas, and barley along with the pea shoots, and stir to coat. Pour in the soy sauce mixture and stir and toss until the peas and pea shoots are tender and the liquid is absorbed, about 4 minutes. Transfer to a warmed serving dish and serve.

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.

BARLEY WITH BACON, PEAS AND DILL

Steps:

• Bring the barley, 3 1/2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan over high heat. Reduce heat to low, cover and simmer until the barley is chewy but tender, about 50 minutes.
• Meanwhile, add the bacon in a single layer to a large nonstick skillet over medium heat and cook, stirring occasionally, until golden brown and crisp, about 6 minutes. Remove the skillet from the heat and transfer the bacon with a slotted spoon to paper towels to drain; reserve the bacon drippings in the skillet.
• Return the skillet to medium heat and melt the butter in the bacon drippings. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until deep golden brown, about 25 minutes. Add the peas and stir until heated through, about 1 minute.
• Drain any excess liquid from the barley. Stir the barley into the onion-pea mixture. Stir in the dill, lemon juice and 1/2 teaspoon each salt and pepper. Transfer to a serving bowl and sprinkle with the bacon.

BUTTERY BARLEY RISOTTO WITH PARMESAN CHEESE

Steps:

• Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.
• Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.

CREAMY PEA & CHIVE RISOTTO

Steps:

• Heat the oil in a large, deep pan, then gently fry the onion for 3-4 mins. 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.