Asian style barley
This post is going to be very short because of a softball injury I am having a hard time typing anything involving the right side of the keyboard. However, I feel that with all this bread posting lately I have strayed off course. I do not want this blog to turn into a self depreciating tale of woe over bread making. I do have a couple grill posts that I have been meaning to type up but when it comes down to writing or goofing around in the garden or turning compost the inner boy in me kicks in and heads directly for dirt.
I promise that garden porn weekends will start here soon especially since I am staring at a container tomato plant that has a few green tomatoes on it and peas that are starting to flower. Could not come at a better time because I was really starting to get envious of everyone else enjoying wonderful farm fresh produce and the best we can get this time of year is radishes and lettuce.
I also would like to make a point to mention this is the first ever barley post out of me. I have been experimenting with it over the last couple of weeks and think I may love pearl barley about as much as I love quinoa. If anyone has any suggestions for other uses please feel free to share.
For this recipe you will need:
- 1 cup uncooked pearl barley
- 2 cups of stock (I used chicken stock)
- 1 tablespoon chili paste
- 1/4 cup cilantro
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 roasted red pepper diced
- 1 shallot diced
- 2 cloves of garlic diced
- 8 ounces of shelled edamame
- Juice of 1 lime
- Kosher salt and black pepper
Steps to success:
- Cook the pearl barley in the stock.
- While the barley is cooking roast the red pepper.
- Combine everything once the barley is done.
- Serve and enjoy!
looks good but where are we going with this? I jest-
Definitely going to try to spruce up more pearl barley dishes. We’ve made it several times, but never as flavorful as yours.
The sesame oil and edamame are particularly enticing.
I love barley. I’m always throwing it in my soups. I’ll have to give this a try. Looks great.
Hope you get well soon and start baking again. Great dish you made
I hope you will recover from your injury soon Jeff, so we can enjoy your creation again.
Great and healthy barley, this will surely speed up your recovery, I hope.
i’m looking forward to the garden porn since i have none of my own. great dish, by the way–i don’t use barley nearly as often as i should.
meanwhile, what’s your injury? broken finger? or did you plow over the catcher trying to steal home and screw up your shoulder? yes, i think softball should be a contact sport.
Barley is very delightful. I have couple recipes posted on my blog for it; a barley risotto and a tangy mushroom barley soup. I love it chewiness! In fact, I would say I like it better than quinoa….but it will never top rice. Happy cooking!
I’m sorry about your injury! This REALLY looks good!
I just found a bag of barley in my pantry and was wondering what to make with it. Great recipe and I love the picture!
Really great sounding side dish
Sorry to hear about your injury. I never really cook with barely but I think I’m going to have to start. Thanks for the motivation.
Hope your arm gets better soon! I like the Asianess to this dish. It looks good.
I’m glad you’re experimenting with barley! I’m in love with ancient grains, spelt being my favourite, but barley comes close second! this salad would be perfect to bring to a BBQ!
Look forward to garden posts!
Sorry about your injury. That is why I don’t play sports. I don’t like pain. Or sweating.
The barley looks wonderful! I would have never thought to mix Asian flavors with barley. I did a barley risotto (it’s on my blog) that I really enjoyed.
make this for me, will you!!!
I look forward to your garden conquests Jeff. I think the seasons are late all across the country:D
A great idea! That looks scrumptious!
Cheers,
Rosa
I’m excited for the garden porn. It will allow me to live vicariously through you. The barley looks gorgeous. It is a grain that I haven’t tried yet. Plus I love anything with an Asian twist. Good luck with the softball injury and have fun rolling around in the compost!
Sorry about your soft ball injury!!! I played softball from the time I was in 2nd grade -8th grade on teams, then in high school and college (and a few years beyond) on fun leagues!
This dish looks so great. I love edamame, that’s become my new favorite veggie!
I can’t wait until my tomatoes come in too!
Have a great day!
This looks beautiful! I love the look of the Endamame beans in your dish. And this would definitely qualify as healthy!!
BTW, I hope you don’t catch that rabbit!! Although relocation is a great idea. (What am I saying — I’m the one who cooked one!)
Ill be honest Ive not had barley except in soup!! this sounds great!!!
Very interesting. I never thought of doing barley this way. I have been in a mushroom barley rut for years. Now I have been inspired.
Bookmarking this one! Looks fantastic! Love all of the flavors and it is pretty:)
I love all the flavors here. I sure hope you are feeling better!
Hope that your injur will recover soon!
Yumm, barley! Here in Indonesia, we usually make barley porridge with sugar
Not a big barley fan, but yours certainly looks good. Now tips on composting on the other hand… I’m all ears.
Ack! I hope you get better soon!
But this bowl is amazing. I love barley and the chewiness to it. The flavors in here is amazing as are the textures!