Peas and Barley
I do not understand why barley has gone
out of style as a grain to be served with meals. Here the combination
of peas and mushrooms enhances the nutty flavor of the barley. I don’t
know anything better to serve with a grilled veal chop. Pass freshly
grated Parmesan cheese in a small dish if you like.
Makes 6 to 8 servings
Butter
1 pound fresh young peas in the pod, shelled, simmered in water to
cover until tender, 8 to 10 minutes, and drained; or 1 cup thawed small
frozen peas, prepared in the same manner
1/4 pound fresh shiitake (stems
discarded), or portabella mushrooms, stem trimmed, sliced, and browned
in 1 tablespoon butter
1 bunch (6 to 8) green onions (scallions), white part only, thinly
sliced
2 cups cooked pearled barley (see below)
Salt and freshly ground black pepper to taste
1/2 cup sour cream, regular or light
3 tablespoons chopped fresh oregano, plus additional for garnishing
Preheat the oven to 375F. Generously butter a 1 quart ovenproof
casserole.
Combine the peas, mushrooms, green onions and barley in the prepared
casserole. Season well with salt and pepper. Stir in the sour cream and
3 tablespoons of oregano. Bake until just heated through, about 15
minutes. Serve this simple peas and barley cooking recipes very hot,
garnished with the additional oregano.
Note: simmer 1/2 cup pearled barley, covered, in 2 cup s salted water
until tender and most of the water is absorbed, 45 to 50 minutes. Stir
with a fork before adding the barley to peas and mushrooms. The barley
can be cooked in advance and refrigerated until ready to use. |