Mild and nutty pearled barley adds a great chewiness and texture to one of our classic charred pepper and sausage dishes. Use any variety and color of peppers that you can get your hands on. Normally our garden has a range of sweet bell peppers growing, but recently we’ve been enjoying the smaller ones. The char on the peppers adds a terrific savory, smoky flavor to the whole dish, so don’t be afraid to give the peppers a slight blackening.
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