Green Bean & Barley Bowl

Green Bean & Barley Bowl
Barley (1 of 1).jpg

Barley.  Those weird little grains most famously known for their presence in things like Beef Barley soup but then never seem to appear much in other recipes.  A few years ago I tried to cook a new 'unknown' grain every week and barley seemed to come up a lot in recipes.  Like a lot of grains barley is high fiber and high protein and packs in a lot of nutrients in it's small size.  Pearl barley is a commonly sold form and it actually cooks faster than most rice.

Cooked, Barley has a chewy and almost nutty

Cooked, Barley has a chewy and almost nutty flavor which works really well with the flavors in today's recipe.


1 Cup Pearl Barley

1 15 oz can black beans, rinsed and drained

Olive Oil

2 large shallots, finely chopped

2 cloves of minced garlic

1 TBS White Wine Vinegar

1/4 cup chopped parsley

2 TBS Lemon Zest

1/4 cup chopped almonds or walnuts

Preheat the oven to 425.   Bring 2 cups of water to a boil and add barley.  Let simmer on med-low heat for about 10 minutes or until barley is chewy yet soft.  Let Stand.

Toss cut green beans with chopped nuts and about 2 TBSP Olive Oil.  Season with salt and pepper and bake for about 10 minutes until green beans are crisp-tender.

Heat 1 TBSP Oil in skillet and saute onions and garlic until translucent.  Add White Wine Vinegar and black beans and saute for about 1-2 more minutes.  Add this to the cooked barley, and toss with lemon zest and parsley.  Top with nut/green bean mixture.

This is a nice dinner side or light summer meal.  Great as leftovers for tomorrow's lunch!

Green Bean and Barley (1 of 1).jpg