Barley with Cilantro and Garlic

A puree of scallions, cilantro, garlic and fresh ginger gives this creamy barley dish its exotic flavor. If you’d like to make this dish vegetarian, substitute carrot juice for the chicken broth. Serving suggestion: Serve this mildly spiced barley alongside a curried poultry or meat dish instead of rice.

4 scallions, sliced

1/2 cup cilantro sprigs

4 cloves garlic, peeled

1 Tbsp minced fresh ginger

1 1/4 cups water

1 Tbsp olive oil

1 green bell pepper, diced

3/4 cup pearl barley

1 3/4 cups chicken broth, homemade or canned

1/2 tsp salt

In a blender or food processor, combine the scallions, cilantro, garlic, ginger and 1/4 cup of the water. Process to a smooth puree.

In a large saucepan, heat the oil over medium heat. Add the bell pepper and cook for 2 minutes. Add the scallion puree and cook, stirring, until the liquid in the puree has evaporated, about 2 minutes.

Add the barley, stirring to coat. Add the remaining 1 cup water, the broth and salt and bring to a boil. Reduce to a simmer, cover and cook until the barley is tender, about 55 minutes.

Makes 4 servings.