Creamy Barley With Tomatoes and Greens

Creamy Barley With Tomatoes and Greens
 Jonny Valiant
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preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

2
tablespoons
olive oil
1
large onion, finely chopped
kosher salt and black pepper
2
cups
quick-cooking barley
1
28-ounce can diced tomatoes, drained
1
cup
dry white wine
8
cups
torn mustard green leaves (from 1 small bunch) or spinach
2
ounces
Taleggio or Brie (rind removed), cut into small pieces
1/2
cup
grated Parmesan (2 ounces)

Directions

  1. Heat the oil in a saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
  2. Add the barley, tomatoes, wine, and 2 ½ cups water and bring to a boil.
  3. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
  4. Add the mustard greens, Taleggio, and ¼ cup of the Parmesan and cook, stirring occasionally, until the greens are tender, 3 to 4 minutes.
  5. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.
Kate Merker
February 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 144
  • Protein 23 g
  • Carbohydrate 91 g
  • Sugar 7 g
  • Fiber 21 g
  • Fat 17 g
  • Sat Fat 6 g
  • Calcium 379 mg
  • Iron 5 mg
  • Sodium 917 mg
  • Cholesterol 24 mg
What does this mean? See Nutrition 101.

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