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!