Serves a Crowd

barley with sage and cheddar

February  7, 2011
1 Ratings
  • Serves 6-8
Author Notes

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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Lauren Chitwood Schauf
    Lauren Chitwood Schauf
  • Foodie-isms
  • FrancesRen
  • hardlikearmour

7 Reviews

Lauren C. January 22, 2019
This was very good and very rich! I might even reduce the cheese a bit if I make it again - it had a gooey mac-and-cheese comfort to it and was perfect for a chilly night!
Lisa May 18, 2015
Note to self: when using Bob's Red Mill Barley - increase broth by 1/2 cup increase 1st cooking time by 15 min. Omit lemon.
Foodie-isms February 23, 2011
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.
Foodie-isms February 8, 2011
enjoy! it's has great flavor with a hint of heat. I used half of long green chili when I created this recipe.
FrancesRen February 8, 2011
This looks really good. I'm going to try this.
FrancesRen February 23, 2011
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!
hardlikearmour February 7, 2011
This sounds really yummy.