keviniscooking.com

Barley is a wonderful nutty-like flavored grain. It has a chewy, pasta-like consistency that quickly absorbs flavors. With Dave not being able to eat white rice due to diabetic sugar level issues, we opt now for more brown rice and wheat pastas as well as barley as a side dish substitute.

In this recipe I add basil and Parmesan cheese in a rustic pesto-type style. Barley triples in size when cooked so cook accordingly!

• 1/2 cup dry pearl barley
• 1 1/2 cups water
• salt
• 1/2 cup chopped basil
• 1/4 cup butter
• 1/4 cup olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup chopped walnuts
• freshly ground black pepper
• 1/4 cup non-fat milk

In a saucepan add the barley and water, bring to a boil. Cover and cook on low for 40 minutes.

While this is cooking take the basil leaves and stack them. Roll them all cigar-like into one piece and cut thin slices across the length.

When the barley has finished cooking, drain excess water and return to the pan. Add the oil, butter, milk, garlic and freshly grated Parmesan cheese.  Mix well and add the basil, walnuts and the freshly ground black pepper, toss lightly to mix and serve.

Tags: barley, basil
Posted in Side Dish | No Comments »

Every once in a while I like to swap out barley for rice. It is super nutritious, full of fiber and chewy. Mixed here with these amazing middle eastern spices and chicken you have a wonderful meal.

• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp dried mint flakes
• 1/4 tsp garlic powder
• 1/4 tsp cayenne powder
• 6 skinless chicken thighs
• 1/2 tsp vegetable oil
• 1 1/2 cups chopped onion
• 1 cup chopped red bell pepper
• 1 tbsp soy sauce
• 3 1/2 cups chicken broth
• 1 1/4 cups uncooked pearl barley
• 1 14oz can diced tomatoes, drained
• 6 tbsp chopped green onions

Combine the first seven ingredients in a small bowl and rub the chicken thighs with half of the spice mixture. Heat the oil in a large skillet over medium heat and cook the chicken until browned on each side. Remove from pan and set aside.

Spray pan with Pam and add the onion, bell pepper and soy sauce. Cook over medium heat for several minutes until slightly brown. Add the broth, barley tomatoes and remaining spice mixture. Place the 6 chicken thighs in between the vegetable mixture evenly. Bring this to a boil, reduce heat to simmer, cover and cook for 55-60 minutes. Let stand 15 minutes to completely absorb all liquids. Sprinkle with the green onions and serve.

Tags: barley, chicken, spicy
Posted in Dinner | No Comments »