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Simple Peas and Barley Cooking Recipes

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 donít 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

  1. Preheat the oven to 375F. Generously butter a 1 quart ovenproof casserole.

  2. 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.

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