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Author Notes: I had a moment of brillance in the kitchen tonight. I saw the barley in the pantry and just decided to cook some off without an idea of what I was going to do with it. I then found some canned clams and got the idea to make a white wine clam sauce to put over the barley. I figured, why can't I substitute barley for pasta? The end result is absolutely delicious, and healthy! Hope you enjoy! —The DuelingDoctors
- 2 1/2 cups pearl barley
- 5 3/4 cups water
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 1/2 cups pear or cherry tomatoes, halved
- 3 cloves of garlic, minced
- 1 cup white wine
- 1/4 teaspoon red chile flakes
- 2 cans of chopped clams in clam juice
- 2 cups baby spinach
- freshly ground black pepper
- pinch of salt
- First rinse the barley, then in a medium sized pan add the barley and water. Simmer for about 45 minutes until the barley is soft.
- In a large skillet over medium heat, soften the onion in the olive oil. Season with salt and black pepper. After a few minutes add the tomatoes, and garlic. Saute for 3 minutes then add the chile flakes, and white wine. Reduce the wine for 5 minutes. After the sauce has reduced a bit add the two cans of clams and their juice. Simmer for another 5 minutes and add the baby spinach.
- Once the spinach is wilted add the barley to the pan with the sauce. Mix well and taste for seasoning. Add salt and pepper if needed. Serve with freshly grated parmesan cheese. Enjoy!