Hearty Escarole, Barley, and Parmesan Soup

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 40 minutes

• 1/4 cup extra-virgin olive oil, plus more for serving
• 1 medium onion, finely chopped (about 1 cup)
• 1 large carrot, finely diced (about 1 cup)
• 2 mediums talks celery, finely diced (about 1 cup)
• 2 tablespoons chopped fresh rosemary leaves
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 large head escarole, chopped into 1-inch pieces
• 2 tabelspoons tomato paste
• 1/2 cup parled barley
• 1 1/2 quarts low sodium store-bought or homemade vegetable or chicken stock
• 2 bay leaves
• 4-inch chunk Parmesan rind
• 2 teaspoons soy sauce
• 1 teaspoon fish sauce (optional)
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves
• Parmesan cheese, for serving

Procedures

1. Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery. Cook, stirring occasionally, until softened but not browned, about 4 minutes. Add rosemary and garlic and cook, stirring, until fragrant, about 1 minute. Add escarole and cook, stirring occasionally, until wilted, about 5 minutes. Add tomato paste and continue to cook, stirring frequently, until liquid has evaporated and mixture begins to sizzle, about 5 minutes longer. Add barley and cook, stirring, until coated with oil, about 1 minute.
   
2. Stir in broth. Add bay leaves, Parmesan rind, soy sauce, and fish sauce (if using), and bring to a boil. Reduce to a bare simmer and cook, stirring occasionally, until barley is softened and soup has absorbed flavor from parmesan and bay leaves, about 25 minutes. Season to taste with salt and pepper. Stir in parsley. Serve, drizzling with olive oil and sprinkling with Parmesan.

Portobello Mushrooms With Pearled Barley and Preserved Lemon

Ingredients

serves Serves 6, active time 20 minutes, total time 1 hour and 15 minutes

• Pearled barley
• 1 tablespoon sunflower oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 3 cups (750 ml) vegetable or chicken stock
• heaping 1/2 cup (110 g) pearled barley
• 1/4 preserved lemon, flesh removed and skin finely chopped
• 1 3/4 ounce (50 g) feta cheese, crumbled
• 1 tablespoon chopped flat-leaf parsley
• 2 teaspoons thyme leaves
• 2 tablespoons purple basil sprouts, radish sprouts, or purple basil leaves, shredded
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
•  
• 7 tablespoons (100 g) unsalted butter
• 15 sprigs thyme
• 6 large portobello mushrooms
• 3/4 cup (180 ml) dry white wine
• 1 cup (180 ml) vegetable stock
• 2 cloves garlic, finely sliced
• Coarse sea salt and freshly ground black pepper

Procedures

1. First cook the barley. Heat the sunflower oil in a heavy-based saucepan and sauté the onion and garlic until translucent. Add the stock and bring to a boil. Stir in the barley, lower the heat, then cover and simmer for 1 hour, until all the liquid has been absorbed and the barley is tender.
   
2. Meanwhile, preheat the oven to 350°F / 180°C. Take a large baking sheet and grease it heavily with two-thirds of the butter. Scatter the thyme sprigs over it. Stem the mushrooms and place the mushroom caps, stem side up, on top of the thyme. Pour over the wine and stock and scatter the sliced garlic over. Dot each mushroom with a couple of knobs of the remaining butter, then season with salt and pepper. Cover the pan with aluminum foil and place in the oven for 15 to 20 minutes, until the mushrooms are tender. Leave them in their cooking juices until you are ready to serve.
   
3. When the barley is done, remove the pan from the heat and stir in the preserved lemon, feta, parsley, and thyme. Taste and add salt and pepper. To serve, reheat the mushrooms in the oven for a few minutes, if necessary. Place each mushroom, stem side up, on a serving plate. Scoop the barley on top and spoon some of the mushroom cooking juices over. Garnish with the basil sprouts and drizzle over the olive oil.

Barley Porridge

Special equipment

medium saucepan

Ingredients

serves serves 2

• 2 cups cooked barley (see note)
• 1/2 cup milk
• 2 teaspoons brown sugar
• 1/4 teaspoon cinnamon
• 2 tablespoons chopped toasted walnuts
• Heavy cream
• Fresh fruit for serving

Procedures

1. Combine barley, milk, brown sugar, and cinnamon in a medium saucepan over medium heat. Cook, stirring occasionally, until milk has almost been all absorbed, about 15 minutes. Divide barley between two bowls. Top with chopped walnuts, a generous drizzle of heavy cream, and chopped fresh fruit if desired.