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Mar 16

Barley and Peas

  • * 1-½ cups cooked barley
  • * 2 cloves garlic, minced
  • * olive oil
  • * 1 box (about 10 ounces) frozen peas
  • * 2 large sprigs of fresh tarragon or thyme (optional)
  • * tomato paste
  • * salt and pepper

Add 1 Tablespoon of olive oil to heavy pot.  Add garlic and sauté (add a little salt to prevent garlic from browning).  When garlic is soft, add the frozen peas and immediately add a heaping tablespoon of tomato paste, tarragon or thyme, salt and pepper, and cook for 1 to 2 minutes stirring continuously.  Add one ladle of hot water, and continue to cook on medium high.  Add more water (1/2 to 1 more ladle as desired).  When it comes up to a bubble, add barley.  Stir together. Add additional water if desired.  Barley will absorb some of the water.  This is moist but not soupy when done properly.  Add additional salt and pepper if desired. Serve with crushed red pepper if desired.

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