Make Ahead
Creamy Spring Barley
Popular on Food52
6 Reviews
EB L.
May 29, 2015
Loved the recipe! Used only fresh peas as they are plentiful & so delicious now. Didn't have parsley on hand but did have fresh basil & with the peas it gave the dish a nice sweet flavor. Will definitely make again.
Ariel S.
March 17, 2013
I loved this! I subbed pearled farro for the barley and added a large shallot to the other vegetables. I also ran short on chicken stock and, not wanting to interrupt the cooking process...heated up some beer and added that! I zested two Meyer lemons into it and was really happy with the results. Thanks for a great recipe.
JaneEYB
August 26, 2012
Should this be made with pearled barley? I used whole barley and it never got at all creamy like a risotto and took considerably longer than the 30 minutes cooking time suggested. The result was still good so if I make it again I would like to be sure I'm using the right grain.
Ariel S.
March 17, 2013
I used farro instead of barley, but yes, I imagine it's meant for the pearled variety; I used fully pearled farro and it cooked in the specified timeframe. Farro and barley have similar cooking times.
Happyolks
May 14, 2011
This looks lovely! It's so nice to see other cooks using barley, it's an underestimated grain!
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