- Calories 605
- Calories from fat 144
- Protein 23g
- Carbohydrate 91g
- Sugar 7g
- Fiber 21g
- Fat 17g
- Sat fat 6g
- Calcium 379mg
- Iron 5mg
- Sodium 917mg
- Cholesterol 24mg
Creamy Barley With Tomatoes and Greens
Jonny Valiant
How to Make It
Step 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.
Step 2
Add the barley, tomatoes, wine, and 2 ½ cups water and bring to a boil.
Step 3
Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
Step 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.
Step 5
Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.
leanneberry117
2012-01-25T06:18:46-05:00
This sounded fantastic to me but turned out pretty average, if maybe a little weird. First, I couldn't find quick cooking barley so I used regular barley and just cooked it first, then added it with the other ingredients. I also forgot to buy diced tomatoes, so I just chopped up some grape tomatoes. Other than that, I followed the recipe and thought it was just OK. The mustard greens were a little weird for us (although we love mustard) and I didn't think the addition of the cheese did much to the dish overall. I probably won't make this again.
cbcbaby
2011-05-22T19:52:43-04:00
I had a hard time envisioning how this would turn out, considering the components, but it was a delicious leap of faith. I used about twice the amount of cheese, added some herbs (which were definitely missing from the recipe! Thyme and oregano, plus a little garlic worked for me), and served with a side of yellow squash & zucchini steamed with fresh thyme and olive oil. It was outstanding. The only thing I forgot was to have some delicious French bread with it!
dbarton2000
2011-01-24T08:44:29-05:00
I pulled this recipe out of the Real Simple last year and finally a year later, decided to make it. I omitted the wine and parm cheese. Wish it had been a little creamier but the calorie count on the brie was shocking. So I tried to limit the amount I used. . Overall, it was yummy but I'll be looking into some alternatives to make it creamy and try and reduce the calories.
scall23
2010-07-13T17:16:17-04:00
I made this dish tonight and it was okay. Little bland but I tried to cut fat/calories by not using wine. I used 3/4 cp veggie broth instead. I also skipped the parm. I used lots of spinach instead of the mustard greens. I think basil would taste good in it too, but I didn't have any. Definitely a good "comfort food" dish.
ejaner
2010-04-19T19:21:34-04:00
Very good! Better wit a little spice - try some pepper flakes. Make 5-6 servings.
Teresa53
2010-03-28T07:11:41-04:00
This sounds so good, but I'm appalled at the fat & sodium numbers..anyone have any suggestions on making it healthier ? I am not familiar with Taleggio ..could something else be substituted there ?
tobias
2010-02-04T07:47:57-05:00
i was planning on making this with regular barley too. did you use 2 cups of cooked or uncooked barley? after 40 minutes, did you add in the wine and tomatoes? or did you add them in at the beginning when you started to cook the barley in the water?
akdowning
2010-02-03T20:20:12-05:00
I made this with regular barley as well, and I have to say that the barley water infused the sauce a little too much on the bitter side. It was okay-but not a GREAT meal.
coolata679
2010-01-18T18:33:16-05:00
Can I substitute the Taleggio or Brie cheese for another cheese?
Firedancer
2010-01-17T07:07:39-05:00
Made it last night. Could not find quick cooking barley @ the store so used regular barley and just cooked it for about 40 minutes before adding it per the recipe's instructions and it worked out just fine.
VERY filing and VERY tasty!!!!!! Tons left over (only two of us ate). Would be a great side dish, or brown bag lunch too. Yum!!!!!
