Creamy Barley and Broccoli

Creamy Barley and Broccoli

Creamy Barley and Broccoli

Oh heaven on earth! What a lovely, filling, DECADENT recipe this is! It’s another recipe from Jake’s now infamous “30 Minute Meals Cookbook.” We hadn’t had barley in quite a while so I saw this recipe as a nice chance to mix things up and also to get rid of the last bit of barley in the house so we can refresh our supply. I love it when I finish a jar of grains or beans, etc. so I can refill it with fresh new goodness. If you have to eat this with some meat then try frying up a sausage or two, or maybe frying up some ground sausage and using the grease in place of the butter here. Chicken would probably also work really well in this. I could even see bacon….Aw hell, just make it once and see which kind of meat you like! Try them all! There’s a potpourri of options here. If you don’t have quick-cooking barley that’s fine. Just know that barley takes quite a while to cook so you’re going to have to start it way earlier than the rest of the stuff. That’s fine. It’ll give you plenty of time to chop the broccoli and assemble the ingredients to make your creamy, cheesy sauce before it’s time to put the rest of the pieces together.

Creamy Barley and Broccoli
1 1/2 cups vegetable broth
1 cup quick-cooking barley
2 cups broccoli florets
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon ground allspice
1 1/2 cups milk
3/4 cup shredded mozzarella cheese
3 tablespoons nutritional yeast
cracked peppercorns

1. In a medium saucepan, bring the vegetable broth to boiling. Stir in barley. Return to boiling; reduce heat. Cover and simmer for 10-12 minutes or till barley is tender and most of the liquid is absorbed, adding broccoli for the last 5 minutes of cooking.
2. Meanwhile, for the sauce, in a small saucepan melt butter over medium heat. Stir in flour, salt and allspice. Add milk all at once.
3. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Add 1/2 cup of the cheese, stirring till melted.
4. Gently stir the sauce into barley mixture. Divide the barley mixture among 4 shallow bowls, sprinkle with remaining cheese and peppercorns.


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