A Week’s Worth of Barley Without Any Boredom

Name: A Week’s Worth of Barley Without Any Boredom
Ingredients: 2 bunches (about 1 lb [450 g]) chard, cut into ribbons; 2 cups [400 g] cooked barley; 3 qt [3 L] chicken stock or water (or a mix); 3 qt [3 L] chicken stock or water (or a mix); 3 lb [1.35 kg] parsnips, peeled (if the skin is thick) and cut into chunks; 1 cup [250 ml] white wine or hard cider; 1 cup [250 ml] white wine or hard cider; 6 garlic cloves, minced; 2 onions (about 1 lb [450 g]), thinly sliced; ½ cup [125 ml] Goat Cheese Vinaigrette; 1 head radicchio (about 5 oz [150 g]), cut into wide ribbons; 2 bunches (2 lb [900 g]) broccolini, washed and stems trimmed; 1 cup [200 g] boiled barley; 1 cup [130 g] nuts (pecans, walnuts, almonds); ½ cup [125 ml] olive oil; 1 cup [130 g] nuts (pecans, walnuts, almonds); 1 cup [130 g] nuts (pecans, walnuts, almonds); ½ cup [80 g] dried cherries; 1 cup [130 g] nuts (pecans, walnuts, almonds); 1 cup [150 g] Ras el Hanout Apricot Almond Rig; 2 cups [500 ml] Spiced Milk; Freshly ground black pepper; 4 oz [120 g] spinach; 1 lb [450 g] carrots, roasted; 2 or 3 lamb chops (about 5 oz [150 g] per person); Salt; Olive oil; Salt and freshly ground black pepper; 2 eggs; ½ cup [125 ml] Lemon Parsley Mojo

Preparation info

Difficulty
Complex

Appears in

Grist

By Abra Berens

Published 2021

About

When boiled, barley sort of unfurls (or uncurls?) to become one of those pleasing-to-the-eye, pleasing-to-the-tongue shapes, with a little dent or notch in each pearl. Like short, round pasta shapes, the form of cooked barley is practically perfect for holding a piquant dressing. But it also lends itself to a variety of other methods...

Ingredients

Barley Salad w/Cauliflower, Smoked Whitefish, Marinated Mushrooms + Arugula

1 cup [200 g] cooked barley
7 oz

Breakfast

Method

Day One—Boil 2 Cups [260 g] Dry Barley for 6 Cups [1.2 kg] of Cooked

Bring a medium pot of salted water to a boil and then pour in the barley, stirring to keep it from clumping at the bottom of the pot. Boil the barley until tender (35 minutes for pearled, 45 for hulled) and drain.

Day Two

In a medium bo