This makes a very large batch of barley. This will easily serve 6 people as a main dish with even some for leftovers.
I paired this with a rosemary focaccia bread that tasted great dipped in this barley (and was the real star for the kids).
Ingredients:
1 tbsp butter
1 small onion, chopped
1 pkg (227g) sliced cremini mushrooms, roughly chopped
3 cloves garlic, minced
1 large carrot, thinly sliced
2 celery sticks, thinly sliced
1 cup pot barley, rinsed
5-6 cups liquid (water and/or broth)
1 bouillon cube (optional)
1 tbsp soy sauce
1 pkg chopped spinach, thawed
1 can chickpeas, drained and rinsed
2 tsp dried dill weed
1/4 cup Parmesan cheese
salt and pepper to taste
Directions:
1. In a medium pot, melt the butter over medium heat. Saute the onion for about 5 minutes, until tender but not browned. Add the mushrooms, stirring occasionally until they release their juices, about 5 minutes. Stir in the garlic and cook for another minute or so.
2. Add the barley and stir to coat. Add your liquid (start with 5 cups) and soy sauce and bring to a boil; add the bouillon cube if using. Reduce the heat to low, simmering gently. Cover and cook for 30 minutes, stirring once or twice.
3. Add the carrots, celery and dill. Cover and cook for 10 minutes. Add the spinach and chickpeas, cooking for another 5-10 minutes, until barley and vegetables are tender. Add more liquid if necessary to ensure the barley doesn't stick. There should be a small amount of liquid left and the barley should have a bit of a "bite" to it. (If you'd like this "risotto" to have more of a soup-like consistency, add even more liquid [ideally stock for more flavour].)
4. Remove from heat and stir in Parmesan. Season with salt and pepper.
Rosemary Focaccia
This is really quick to prepare if you have dough ready to go (homemade or store bought). The dough recipe below will make two round pizzas or one large rectangular one. If you are dividing it in half, you can easily refrigerate it overnight or freeze for up to 2 months. If you are freezing it for later use, wrap the dough in plastic wrap first and then place in a freezer bag. To thaw, unwrap the dough and place it on a plate for about 3 hours to let it reach room temperature. Before using the dough make sure it is at room temperature.
Ingredients:
2-1/4 tsp yeast
1 tbsp sugar
1-1/4 cups warm water
1 tbsp salt
2 tbsp olive oil
3-1/2 cups flour
Focaccia topping
1 tbsp cornmeal
2 tbsp olive oil
2 tsp fresh rosemary
coarse sea salt
black pepper
Directions:
1. In a bowl put the water, sugar and yeast and let it stand until foamy (about 10 minutes).
2. Add the salt, olive oil and flour and mix using the dough hook until it comes together. I find it best to knead the dough with my hands for a bit to form it into a smooth ball.
3. Place the dough in an oiled bowl, turning to coat. Cover with plastic wrap. Let the dough rise until it is doubled in size, about 1-1/2 to 2 hours.
4. Turn the dough out onto a lightly floured surface and punch down. Knead into a smooth cylinder and divide it in half. Knead each half to form 2 smooth balls, dusting with flour if sticking. Cover with a kitchen towel and let rest for 10 minutes.
5. To make one round rosemary focaccia, you will use one ball. Lightly grease a round pizza tray and sprinkle with corn meal. Place the dough on the prepared sheet and stretch the dough from the center outward to the edges of the pan. (If the dough is too tight, let it rest for another 10 minutes before trying again.) Cover the flattened dough with a damp kitchen towel and let rise for 15 minutes.
6. Preheat the oven to 450F. Make dimples in the dough with your fingertips. Drizzle with olive oil and spread around. Sprinkle with rosemary, salt and pepper.
7. Bake until golden brown, about 15 minutes. Cut the focaccia into pieces and serve warm or at room temperature.
