by WCmom
Photo by WCmom
WCmom's Notes:
1 shallot Ask a question about this ingredient
11/2 cups Pearl barley, or any grain you enjoy Ask a question about this ingredient
1 quart chicken stock, may change depending on grain Ask a question about this ingredient
1 teaspoon dry sage Ask a question about this ingredient
1 tablespoon good olive oil Ask a question about this ingredient
1 red pepper chopped Ask a question about this ingredient
1 large yellow onion chopped Ask a question about this ingredient
2 large carrots chopped Ask a question about this ingredient
2 tablespoons good olive oil, salt, pepper Ask a question about this ingredient
2 tablespoons freshly grated parmesan cheese Ask a question about this ingredient
1 handful toasted chopped walnuts Ask a question about this ingredient
saute shallot in olive oil until soft. Add in barley and saute barley with shallot for a couple minutes until you can smell a nuttiness. Lastly add in sage and saute another minute. Add in chicken stock, and cook by directions on grain packaging.
Ask a question about this stepRoast veggies chopped up in similar sizes sizes tossed with olive oil and salt and pepper in 425* oven until soft and golden. To assemble, put Barley mixture in a bowl, top with roasted veggies. Finished with freshly grated parmesan cheese and lots of toasted walnuts. Yum!
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
