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Creamy Barley With Tomatoes and Greens

Creamy Barley With Tomatoes and Greens
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Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2010

Nutritional Information

  • Per Serving
  • Calories 605Calories From Fat 144
  • Protein 23g
  • Carbohydrate 91g
  • Sugar 7g
  • Fiber 21g
  • Fat 17g
  • Sat Fat 6g
  • Calcium 379mg
  • Iron 5mg
  • Sodium 917mg
  • Cholesterol 24mg
What does this mean? See Nutrition 101 .

Quick Tip

Quick-cooking barley can be used in most recipes that call for pearled barley. It tastes similar but cooks faster because it has been steamed.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.