Barley is one of those staple grains that sit in my pantry for the longest time and then, without rhyme or reason, I go on a barley binge! I usually throw barley in soups or stews but recent years have seen me use it as a substitute for rice, mixed in with roasted vegetables and tossed in warm or cold salads. Rich in many nutrients, barley is a staple everyone should have in their cupboard.
When planning a meal, I try to use what’s in my refrigerator. When you’re a family of two, sometimes that can be an issue. Most food packaging cater to families of 4 or more which leaves me finding creative ways to make sure little is wasted and that we don’t eat the same thing for the next few days. The other day I bought the smallest container of mascarpone for a dish I was making and only needed 1/4 cup. How and what to do with the remaining? Half a red bell pepper in the fridge needed attention as did an opened jar of marinated artichoke hearts; suffice to say a new, easy-to-make, dish was born.
Serves 2 to 4
1 cup pearl barley, rinsed and drained (will yield 3 cups when cooked)
1/2 red bell pepper, chopped
1 clove of garlic, minced
handful fresh parsley, chopped
1/2 cup marinated artichoke hearts, drained and chopped
6 to 8 asparagus spears, cooked and chopped
1/2 cup mascarpone
Cook barley according to packet instructions. Fluff with a fork and transfer to a large bowl. Stir in mascarpone then combine with remaining ingredients. Season according to taste and add more mascarpone if needed. The idea is to coat the barley and to keep it moist.
The Culinary Chase’s Note: If the desired chewiness for barley is reached before cooking time is up and there’s still liquid in the pot, drain. Otherwise, if there’s a little in the pot, remove from heat, cover, and let sit for 10 minutes until liquid is absorbed. Enjoy!
- 1 cup pearl barley, rinsed and drained (will yield 3 cups when cooked)
- ½ red bell pepper, chopped
- 1 clove of garlic, minced
- handful fresh parsley, chopped
- ½ cup marinated artichoke hearts, drained and chopped
- 6 to 8 asparagus spears, cooked and chopped
- ½ cup mascarpone
- Cook barley according to packet instructions.
- Fluff with a fork and transfer to a large bowl. Stir in mascarpone then combine with remaining ingredients. Season according to taste and add more mascarpone if needed. The idea is to coat the barley and to keep it moist.
