Barley has long been a staple food for many people groups and here in the USA, people from all around the world have introduced Barley as a great side dish!
- 4 cups water
- 1 cup pearled barley
- 1/2 tablespoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 tablespoon roasted garlic
- Place 4 cups of water, barley, and salt in a medium saucepan, partially cover, and cook over medium-low heat for 30 minutes or until barley is tender.
- Stir occasionally. When barley is cooked, drain off excess water, add olive oil, and toss lightly with a fork. Add in grated cheese, rosemary, and roasted garlic.
- Cooked vegetables such as zucchini, asparagus, endive, mushrooms, shallots, or fennel may also be added if desired.
- Mix well.
- Serve immediately.
Yield: 8 servings
Serving size: 1/2 cup