barley with sage and cheddar

By • February 7, 2011 • 5 Comments

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Author Notes: This dish is reminiscent of a risotto but made with using barley. It's delicious!Foodie-isms

Serves 6-8

  • 2 garlic cloves
  • 2 large shallots
  • 1 chili pepper (medium heat range)
  • 1 cup pearl barley
  • 2 1/2 cups vegetable broth
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 2 tablespoons lemon juice
  • 1 the zest from one lemon
  • 2 tablespoons sage
  • 2 cups cheddar cheese
  1. Saute garlic, shallots, and chili in vegetable oil for about 2-3 minutes on low heat.
  2. Add barley, vegetable broth, and salt. Simmer over low heat for about 20 minutes and then add the cream and lemon juice.
  3. Continue to simmer until for about 15 minutes or until the cream has become absorbed and you have a creamy constancy.
  4. Add lemon zest, sage, and cheese just before serving.

Tags: fall, savory, winter

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Comments (5) Questions (0)


about 4 years ago Foodie-isms

Thank you for taking the time to share your tasting notes on my recipe Frances. I too enjoy the mouth feel that the barley brings to this recipe. I'll check out your link.


about 4 years ago Foodie-isms

enjoy! it's has great flavor with a hint of heat. I used half of long green chili when I created this recipe.


about 4 years ago FrancesRenHuang

This looks really good. I'm going to try this.


about 4 years ago FrancesRenHuang

I saw this recipe just now at nytimes ( and reminded me of yours. I tried it a few weeks back and love it so much. I love how each pieces of grain is flavorful with a slight tender chewiness. Yummy. A keeper!


about 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This sounds really yummy.