in Recipes

Mediterranean-style barley pan with arugula, tomatoes, Gorgonzola and walnuts

updated

Spread the love

Ingredients for 1 servings:

  • 50 g pearl barley
  • 1 clove(s) garlic
  • 1 tsp olive oil
  • 250 ml vegetable stock
  • 1 tomato(s)
  • 25 g arugula
  • 50g Gorgonzola
  • 10 g walnuts
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

spicy, intense variation of a pearl barley stew

Chop the walnuts and roast briefly without fat. Chop the garlic and sauté in olive oil, then briefly sauté the pearl barley. Deglaze with vegetable stock, cover, and simmer over low heat until the pearl barley is tender (about 25 minutes). Just before the end, stir in the chopped tomatoes. Stir in the arugula and cheese until the cheese has melted slightly. Season to taste with salt and freshly ground pepper. Serve on a plate and sprinkle with the chopped walnuts.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Wild garlic pesto with cashew nuts

Bather's ketchup