Weekly Menu Planner; Barley with Green Garlic

Did someone mention Green Garlic????

Barley 'Risotto' Style, with Green Garlic

1 tbs butter
2 – 3 green garlic
1/2 cup barley
1/4 (60ml) cup white wine
3/4 (200ml) cup chicken stock
1/4 (1oz, 30gr) cup fresh Parmesan cheese, grated

Melt butter over medium-high heat in small saucepan. Add garlic and sauté for 2 minutes.  Add barley, wine, stock and bring to a simmer on medium heat. Turn heat to low and simmer until done, stirring occasionally. All stock will be absorbed. Stir in cheese. Remove from heat and serve. It should be loose and creamy, if not add a bit more stock.

For the week of April 4, we're having Glazed Salmon with Tarragon Mustard, Barley with Green Garlic, some lovely, roasted New Potatoes, Tuna and Asparagus Risotto, Cashew Chicken and Vegetables and Spaghetti with Pesto Meatballs…and more Green Garlic!

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Bon Weekend!

9 thoughts on “Weekly Menu Planner; Barley with Green Garlic”

  1. I LOVE barley cooked like risotto. But yours looks creamier and less, well, tan than mine always does. Guess I ought to add some green garlic!
    Thanks for your hugs on swirling notions, by the way. It’s been a tough week adjusting to life-without-Tally. Everyone’s support has helped a lot.

  2. Now there’s an underused grain…barley. This was the rage when risottos started appearing on menus…healthy for ya – not just for horses!

  3. Man! I saw barley today and I didn’t buy it! That makes me mad. I did buy quinoa and millet though.
    This looks great.

  4. SwiringNotions, tough adjustment… more hugs 😉
    Peter, I only ever ate it in soup until recently… It is quite popular here as a side dish. I’m learning!
    OMG, Susan! Does that ever sound wonderful!
    Emiline, I don’t believe I have ever had millet…or even know what it is (other than grain/food) Quinoa I love, millet I’ll investigate!

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