Pearled barley is one of my favorite whole grains that I keep stored in the pantry for quick-and-easy side dishes like this one. Not only great as a hearty side dish, pearled barley is also lovely when added into a pot of homemade soup, or used as a swap-in for your favorite warm breakfast cereal. Grains like this one are a great base for any vegetables, nuts and cheese you have on hand; for this specific side dish I added in some sliced radishes, peppery watercress, crumbled blue cheese and crunchy pine nuts. But get creative! Add whatever colorful additions you desire.
(To view this recipe, click on the blue title of the blog post above*)
Pearled Barley Pilaf with Radishes, Pine Nuts & Gorgonzola
Ingredients:
- 3/4 cup pearled barley
- 2 cups water
- 1 cup sliced radishes
- 2 cups watercress
- 2 oz. crumbled blue cheese
- 1/4 cup pine nuts
- Olive oil
- salt and pepper
- Juice of 1 lemon
Directions:
- Bring the water to a boil in a medium saucepan. Add in the barley, stir, cover, and cook over low heat for 25-30 minutes. The water should be absorbed and the grains tender at this point. Uncover the cooked barley and toss with a fork; allow the barley to cool to room temperature.
- Stir in the radishes, watercress, cheese and pine nuts. Whisk together the juice of the lemon, 2 Tablespoons of oil, ½ teaspoon of salt and big grinding of black pepper. Drizzle over the grains and serve at room temp.
Tagged: barley, barley pilaf, blue cheese, Gorgonzola cheese, grains, lemon juice, olive oil, pearled barley, pearled barley pilaf, pine nuts, radishes, side dish, vegetarian, watercress
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