Courtesy of Delilah’s Farm Report
2 cups chicken broth (or vegetable broth or water)
1 cup barley
1 cup trimmed and chopped yellow Romano beans
1 cup corn, cut from the cob
1/2 medium red onion, diced
2 cloves garlic, peeled and chopped
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup cherry tomatoes, cut in half
- Bring broth (or water) to boil. Add 1 teaspoon salt and 1 cup barley. Bring back to a boil then reduce heat to a mild simmer and cover. Cook for about 30 minutes until tender but not mushy. Remove from heat and let sit covered for 10 minutes more.
- Bring 2 cups of water to boil in a medium sauce pan. Add Romano beans and simmer for about 3 minutes. They should be just barely tender. Strain and put in ice water to stop cooking process, then drain.
- Heat olive oil in a large frying pan over medium heat. Sauté onion for about 2 minutes, until soft. Add garlic and cook for one more minute. Add yellow beans and corn and sauté for about 4 minutes. Add barley and heat through. Toss with the cherry tomatoes. Serves 4.
Alternate: This is really good as-is, but you can add chopped fresh herbs such as basil, mint, thyme, parsley, or oregano to change it up. Oregano and mint go well with a bit of crumbled feta added. Basil and parsley make it a great side dish for Italian-style chicken or fish. You can also add cilantro and diced avocado for a Mexican flavor.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com