May
24
2010
Barley with Basil and Parmesan
Author: kevin
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.
