Green Barley

Page 15

Cuisine: Italian | Course Type: Sides

(1 review)

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Recipe Reviews

The chewy barley simmered in chicken broth with sautéed onions, garlic and arugula (I used all arugula instead of half Swiss chard) and just a touch of prosciutto. This is supposed to purify sluggish winter blood or rejuvenate after a night on the town and was perfect the day after a full day of eating at the Disney Food and Wine Festival. I love barley, and this was a new way to cook it for me. This was completely amazing; it was as pretty as it was tasty. I will cook it again soon.

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