Serves a Crowd

barley with sage and cheddar

by:
February  7, 2011
4
1 Ratings
barley with sage and cheddar
  • Serves 6-8
Author Notes

This dish is reminiscent of a risotto but made with using barley. It's delicious! —Foodie-isms

What You'll Need
Ingredients
  • 2 garlic cloves
  • 2 large shallots
  • 1 chili pepper (medium heat range)
  • 1 cup pearl barley
  • 2 1/2 cups vegetable broth
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 2 tablespoons lemon juice
  • 1 the zest from one lemon
  • 2 tablespoons sage
  • 2 cups cheddar cheese
Directions
  1. Saute garlic, shallots, and chili in vegetable oil for about 2-3 minutes on low heat.
  2. Add barley, vegetable broth, and salt. Simmer over low heat for about 20 minutes and then add the cream and lemon juice.
  3. Continue to simmer until for about 15 minutes or until the cream has become absorbed and you have a creamy constancy.
  4. Add lemon zest, sage, and cheese just before serving.
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See what other Food52ers are saying.

  • Lauren Chitwood Schauf
    Lauren Chitwood Schauf
  • Foodie-isms
    Foodie-isms
  • FrancesRen
    FrancesRen
  • hardlikearmour
    hardlikearmour

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7 Reviews

Lauren C.
Lauren C. January 22, 2019
This was very good and very rich! I might even reduce the cheese a bit if I make it again - it had a gooey mac-and-cheese comfort to it and was perfect for a chilly night!
 
Lisa
Lisa May 18, 2015
Note to self: when using Bob's Red Mill Barley - increase broth by 1/2 cup increase 1st cooking time by 15 min. Omit lemon.
 
Foodie-isms
Foodie-isms February 23, 2011
Thank you for taking the time to share your tasting notes on my recipe Frances. I too enjoy the mouth feel that the barley brings to this recipe. I'll check out your link.
 
Foodie-isms
Foodie-isms February 8, 2011
enjoy! it's has great flavor with a hint of heat. I used half of long green chili when I created this recipe.
 
FrancesRen
FrancesRen February 8, 2011
This looks really good. I'm going to try this.
 
FrancesRen
FrancesRen February 23, 2011
I saw this recipe just now at nytimes (http://www.nytimes.com/2011/02/23/health/nutrition/23recipehealth.html?partner=rss&emc=rss) and reminded me of yours. I tried it a few weeks back and love it so much. I love how each pieces of grain is flavorful with a slight tender chewiness. Yummy. A keeper!
 
hardlikearmour
hardlikearmour February 7, 2011
This sounds really yummy.