Sunday, March 17, 2019

Black Barley Bouillabaisse

Just when I thought I'd tried every whole grain I could find-another suggestion comes along.  This one is from a corporate chef in grades K-12 presenting at the Whole Grains Conference 2018.  While most of us know it as the chewy component in soup, barley is showing up in recipes everywhere-in both hot and cold dishes and in flour.  Black barley, originally from Ethiopia, is now grown in the United States and provides a brilliant glossy contrast to the vegetables and seafood found in this recipe.  I'm anxious to grind it for my Ezekiel Flour mix.  

Black Barley Bouillabaisse

(5 Servings)

Heat olive oil in pan on stove-top.  Add onion, garlic, peppers, saffron and sausage.  Break up sausage and stir periodically until sausage is brown.  Drain and press out visible fat.
2 teaspoon olive oil
1/4 cup onion, diced
1 garlic clove, minced
Pinch saffron
1/3 cup colorful sweet peppers, seeded and diced
6 ounce sausage

Return sausage mix to pan with hot chicken stock.  Stir in sherry and bring to a boil.  Reduce heat and add barley, tomatoes and paste.  Simmer covered for about 45 minutes, until barley is tender.
1 cup low sodium chicken stock
1/2 cups sherry
5 ounce black barley
10 ounce petite diced tomatoes in juice, no added salt
1 tablespoon tomato paste

Just before serving, add peas and shrimp.  Cook for about 3 minutes,  until shrimp is pink and heated throughout.
4 ounce raw peeled shrimp
3/4 cup peas, frozen

When reheating, I added some low sodium V-8 juice to provide moisture and additional flavor.




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