Barley with carrots, scallions, and maybe Parmesan from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 125) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Braised pork shoulder with tomatoes, cinnamon, and olives over polenta; Roasted chicken legs with smoked paprika, blood orange, and ginger; Quick-braised pork chops with spring greens and anchovies

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • westminstr on April 30, 2013

    I chose this recipe because I had carrots and scallions in the fridge that needed using. I used pearled barley and only needed to cook it for about 25-30 min. After tasting the dish with and without the parmesan, I elected to leave it out, though I did add extra olive oil to enrich it a bit. This was an easy, tasty dish. Not the star of the show by any means, and I wouldn't make it for a dinner party, but nevertheless it made for a very serviceable weeknight side dish that the whole family enjoyed.

  • Jane on April 11, 2012

    I liked this but not enough to rush to make it again, when there so many grains recipes in the world I want to try. I would say it definitely needs the Parmesan to give it a flavor boost.

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