Creamy Barley With Tomatoes and Greens

creamy-barley-tomatoes
Photo by  Jonny Valiant
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 605 calories
    • Calories 144 calories from fat
    • Fat 17 g
    • Sat Fat 6 g
    • Cholesterol 24 mg
    • Sodium 917 mg
    • Protein 23 g
    • Carbohydrate 91 g
    • Sugar 7 g
    • Fiber 21 g
    • Iron 5 mg
    • Calcium 379 mg
  • February 2010

Ingredients

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