barley – TasteFood

Hearty Chili with Bison, Black Beans, and Barley

January 10, 2016July 22, 2018by Lynda Balslev5 Comments

This is a chili template. You can follow it and substitute your favorite meat or even make a vegetarian version by skipping the meat step. In this chili I went all in, combining bison, black beans, and barley. If you haven’t tried bison I encourage you to try it. Bison is leaner, lower in cholesterol, and more rich in protein and Omega 3’s than beef. Other proteins such as beef chuck, pork, chicken or turkey can be substituted. If you prefer a vegetarian option, you can double up on the beans instead. Then there is the barley – I had a bag of gorgeous purple heritage barley from the farmers market I couldn’t resist adding to the stew. It adds heft and extra nutrients to this already hearty stew. You can omit the grains and add more beans. You get the idea!

Bison, Black Bean and Barley Chili
Serves 4 to 6

2 tablespoons olive oil
2 pounds bison meat, cut into 3/4-inch chunks
Salt and freshly ground black pepper
1 large yellow onion, chopped
1 large poblano pepper, diced
1 large red bell pepper, diced
3 garlic cloves, minced
2 to 3 chiles in adobo, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 (28-ounce) can Italian plum tomatoes with juice
8 ounces stout beer, such as Guinness
1/4 cup tomato paste
2 bay leaves
2 tablespoons brown sugar
1 cup pre-cooked black beans (or 1 [15-ounce] can black beans, drained and rinsed)
1 cup pre-cooked barley (I used purple heritage)

Garnishes:
Sliced jalapeño pepper, cilantro leaves, crumbled cotija cheese, chopped red onion

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Season the meat with salt and pepper. Add to the pot in batches and brown on all sides. Transfer to a plate.
2. Add 1 tablespoon oil to the same pot. Add the onion and saute over medium heat until softened without coloring, about 3 minutes. Add the peppers and saute until brightened in color, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the chiles in adobo, the chili powder, cumin, and paprika and cook, stirring, for 1 minute.
3. Return the beef to the pot and add the tomatoes, stout, tomato paste, bay leaves, brown sugar, and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes, stirring occasionally. Taste for seasoning and add more sugar or salt if desired. Stir in the black beans and barley and continue to simmer for 10 more minutes.
4. Ladle the chili into serving bowls. Serve with the garnishes for sprinkling.

Autumn, Fall, one-pot, Soups and Stews, Thanksgiving

Mushroom Barley Soup with Miso and Kale

November 25, 2011December 17, 2019by Lynda Balslev13 Comments

If you are anticipating a holiday food hangover this season, then take note of this recipe. Mushroom Barley Soup with Miso and Kale is the perfect antidote to excess. Not only does it put to use any left over turkey stock you may have, this healthy, economical soup is loaded with vegetables and high fiber barley. Handfuls of nutrient-rich kale are added to the soup in the end, so there is just enough time to wilt the leaves without overcooking. The extra ingredient to this wholesome soup is a spoonful of red miso paste, which adds depth and that elusive umami quality which keeps you coming back for more. Luckily, this is one meal you can indulge in seconds without feeling guilty.

Mushroom Barley Soup with Miso and Kale

Chicken stock may easily be substituted for turkey stock. Serves 4-6.

Olive oil
1 large yellow onion, chopped
Salt
8 ounces sliced assorted mushrooms, such shitake, cremini, cepes
2 large carrots, sliced 1/4 inch thick
1 cup barley
2 teaspoons fresh thyme or 1 teaspoon dried
8 cups chicken or turkey stock
1 bay leaf
1 teaspoon freshly ground black pepper
3 cups kale leaves, tough stems removed, leaves shredded
1 tablespoon red miso paste

Heat oil in a medium sized stock pot over medium heat. Add onion and 1 teaspoon salt; sauté 2 minutes. Add mushrooms and carrots; sauté 3 minutes. Add barley and thyme and stir to coat. Add stock, bay leaf and pepper. Bring to boil, then reduce heat and simmer, partially covered, until barley is tender, about 30 minutes. Stir in kale. Simmer until kale turns bright green and wilts, 2 minutes. Remove from heat and stir in the miso. Taste For seasoning. Serve garnished with fresh thyme.

Breads, Pasta, Rice, Grains, one-pot, Soups and Stews, Thanksgiving

Mushroom Barley Soup with Miso and Kale

December 4, 2010December 17, 2019by Lynda Balslev14 Comments

If you are anticipating a holiday food hangover this season, then take note of this recipe. Mushroom Barley Soup with Miso and Kale is the perfect antidote to excess. Not only does it put to use any left over turkey stock you may have, this healthy, economical soup is loaded with vegetables and high fiber barley. Handfuls of nutrient-rich kale are added to the soup in the end, so there is just enough time to wilt the leaves without overcooking. The extra ingredient to this wholesome soup is a spoonful of red miso paste, which adds depth and that elusive umami quality which keeps you coming back for more. Luckily, this is one meal you can indulge in seconds without feeling guilty.

Mushroom Barley Soup with Miso and Kale

Chicken stock may easily be substituted for turkey stock. Serves 4-6.

Heat oil in a medium sized stock pot over medium heat. Add onion and 1 teaspoon salt; sauté 2 minutes. Add mushrooms and carrots; sauté 3 minutes. Add barley and thyme and stir to coat. Add stock, bay leaf and pepper. Bring to boil, then reduce heat and simmer, partially covered, until barley is tender, about 30 minutes. Stir in kale. Simmer until kale turns bright green and wilts, 2 minutes. Remove from heat and stir in miso. Taste to check for seasoning. Serve garnished with fresh thyme.