Author Notes
I love this time of year when all the early spring fruits and veggies start to show up in the farmer's markets. This could easily be done as a risotto, but I tossed this together with a bunch of barley I'd cooked up earlier in the week. I frequently cook a bunch of whatever favorite grain of the week I'm working with and keep it in the fridge. Then I just add it to various things all through the week, making it oh-so-easy to bring whole grains into my diet. —TheWimpyVegetarian
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Ingredients
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3/4 cup
shelled fresh peas
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1
large artichoke
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6-7
medium - large asparagus spears
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2 cups
vegetable broth, preferably homemade
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1/2 cup
white wine
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2 tablespoons
freshly squeezed lemon juice
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1 cup barley grain
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1 teaspoon
olive oil
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salt and pepper
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pinch
dried thyme
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10
mint leaves
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10
sorrel leaves
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1/4
cup Italian parsley leaves
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lemon zest from 1/2 lemon
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2
cloves of garlic
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1 tablespoon
lemon juice
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6 tablespoons
olive oil, or enough to make a sauce-like consistency
Directions
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Trim the top and bottom off the artichoke. Slice into 8 pie-shaped pieces; hollow out the choke. Rub with lemon to keep it from turning brown.
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Bring the veggie broth, white wine and lemon juice to a boil. Add a sprig of thyme. Throw in the peas and artichoke slices. Simmer for 20 minutes or until the peas and artichokes are tender. Remove from the broth mixture and set aside.
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Put the barley grain into the broth mixture and add 1/2 cup of water. Simmer for about 30 minutes or until the barley is al dente (tender but a little chewy).
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Preheat the oven to 400F. Cut the asparagus spears into 3/4" slices on the diagonal and toss in a little olive oil, salt, pepper and a pinch of dried thyme. Roast in the oven for 15 minutes, or until tender. Set aside
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In a blender, combine the mint, sorrel, parsley, lemon zest and juice, and garlic cloves. Whirl like crazy while drizzling in the olive oil. Drizzle in enough to get a pour-able consistency.
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When the barley is done, toss it with the peas, artichokes, asparagus and mint-sorrel pesto. Serve warm.
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