Creamy Barley with Peas and Chives
Indulge in the comforting elegance of Creamy Barley with Peas and Chives, a hearty side dish or vegetarian main that combines wholesome ingredients with rich, velvety flavors. Tender pearled barley is simmered to perfection in vegetable broth, creating a risotto-like texture without the need for constant stirring. The addition of sweet peas, fresh chives, and a touch of heavy cream brings a burst of vibrant flavor and color, while Parmesan cheese adds a luscious, savory finish. This easy, one-pan recipe is perfect for weeknights or special occasions, ready in under an hour and ideal for serving alongside roasted vegetables, grilled meats, or as a cozy dish on its own. Whether you're looking for a new twist on grain-based dishes or a light yet filling vegetarian option, this creamy barley will become a go-to recipe in your repertoire!
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Recipe Information
Ingredients
- 1 cup Pearled barley
- 4 cups Vegetable broth
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium, finely chopped Yellow onion
- 2 minced Garlic cloves
- 0.5 cup Heavy cream
- 1 cup Frozen peas
- 0.25 cup, finely chopped Fresh chives
- 0.5 cup, grated Parmesan cheese
- to taste Salt
- to taste Black pepper
Instructions
Rinse the pearled barley under cold water and set aside.
In a medium saucepan, bring the vegetable broth to a gentle simmer. Keep it warm on low heat.
In a large deep skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the finely chopped onion and cook for 4-5 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rinsed barley to the skillet and stir to coat it with the butter and oil mixture. Cook for 2-3 minutes to lightly toast the barley.
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow the barley to absorb each addition of broth before adding the next. Continue this process for 30-35 minutes, or until the barley is tender and creamy.
Stir in the heavy cream, frozen peas, and the remaining tablespoon of butter. Cook for 3-4 minutes, stirring constantly, until heated through and the mixture is creamy.
Remove the skillet from heat and stir in the grated Parmesan cheese and chopped chives.
Season with salt and black pepper to taste.
Serve warm, garnished with additional chives or Parmesan cheese if desired.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 106 mg | 36% | |
| Sodium | 4971 mg | 216% | |
| Total Carbohydrate | 254.0 g | 92% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 29.3 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 785 mg | 60% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3015 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
