and has an incredible history, having been one of the first domesticated grains.
So now I've forgotten all about farro and I'm throwing my allegiance back to barley. Yes, I'm fickle like that. I always have barley in my cupboard to make Black Bean, Corn and Barley Burritos anyway.
My final recipe is actually quite different from the original because I just can't stick to a recipe. (There are always more vegetables that can be added!) But in case you want to compare, here it is.
Barley, Green Bean, and Chicken with Goat Cheese
loosely adapted from Jeanne Thiel Kelley in Bon Appetit
1 cup barley (find it near the dried beans in the market)
1 chicken breast
1 small onion finely diced
2 cloves garlic
1 carrot, finely diced
1 cup of green beans, cut into 1-inch pieces
1/2 cup red bell pepper, finely diced
1 cup corn
1/4 cup of white wine
2 oz goat cheese
zest of half a lemon
salt and pepper to taste
pinch of chile flakes
handful of chopped parsley
Cook barley according to package directions.
Meanwhile, cut chicken into bite-sized pieces and sprinkle with salt and pepper. In a large skillet saute the chicken over high heat quickly with a little oil until cooked and remove from pan, set aside. Add a little more oil and then the garlic and onions over medium heat, saute one minute. Add the carrots and green beans, saute one minute. Add the bell pepper and corn, saute one minute. Add the chile flakes and wine and cook one or two minutes, or until reduced.
Now add the chicken back to the pan and follow with the cooked barley. Toss it all together and add the goat cheese, lemon zest and season with salt and pepper to taste. Top it off with the parsley to make it pretty. This should make 2 big servings, or leave out the chicken and it's a side dish for 4.