serves 2 to 4
Cooking shredded carrots along with soft, nubby barley grains is a great way to get your toddler to eat vegetables. Or at least it was a relatively reliable way to get my toddler to do so. Of course when it comes to feeding two-year-olds, it’s always a gamble. In any case, Daniel and I dependably like the gentle, moist barley seasoned with sharp spring scallions and plenty of good olive oil. So even if Dahlia turned up her nose, this dish found a welcoming plate.
It’s good with hearty braised meats such as pork chops or any kind of flesh you’ve got stewing. And I also like it very much with crisp-skinned broiled or roasted chicken. Sometimes I stir in a pasted garlic clove to give this more oomph. For the adults, it’s also good served with a squirt of Sriracha or other hot sauce, though what isn’t?
¼ teaspoon kosher salt, plus more for the cooking water
1 cup pearl barley
2 medium carrots, grated
⅓ cup finely grated Parmesan cheese (optional)
2 tablespoons extra-virgin olive oil
2 scallions, white and light green parts only, thinly sliced
¼ teaspoon freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add the barley; reduce the heat to low, cover, and simmer until almost tender, 50 to 60 minutes. (If the water level gets too low before the barley is done, you can add more hot water as needed.) Stir in the carrots and cook until the carrots are tender and the grains are completely cooked, 5 to 10 minutes more.
2. Drain well and transfer the mixture to a large bowl. Stir in the Parmesan (if using), oil, scallions, salt, and pepper; serve warm.