Best Three Peas With Barley Chile Green Garlic Recipes

Garlic Chicken with Barley image

Provided by Martha Stewart

Time 2h20m

Number Of Ingredients 10

1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
Coarse salt and freshly ground pepper
2 tablespoons olive oil
2/3 cup pearl barley
1 1/2 cups low-sodium chicken broth
1/4 cup white wine
1 medium yellow onion, thinly sliced
4 garlic cloves, thinly sliced
1 1/2 cups frozen peas, thawed
2 teaspoons chopped fresh tarragon

Steps:

Season chicken with salt and pepper. In a 5- to 6-quart slow cooker with a browning option, brown chicken in oil, 8 to 10 minutes; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add barley, broth, wine, onion, and garlic to pot. Season with salt and pepper. Place chicken on top. Cover and cook on low until chicken is cooked through, 2 hours.
Stir peas and tarragon into barley; season with salt and pepper; and transfer to a platter. Arrange chicken on bed of barley and serve.

Green Split Pea & Barley Soup image

Provided by Dancer

Categories Grains

Time 2h55m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups split peas, rinsed and drained
3 carrots, chopped
3 -4 stalks celery, chopped
1 medium onion, chopped
12 cups water, chicken or 12 cups vegetable broth
1/2 cup pearl barley, rinsed and drained
1 bay leaf
salt
pepper, to taste
2 cloves garlic, crushed (optional)
2 teaspoons canola oil
2 medium onions, chopped
1/4 cup chopped fresh dill

Steps:

In a large soup pot, combine split peas, carrots, celery and 1 onion with water.
Bring to a boil.
Stir in barley, bay leaf and garlic, if using.
Reduce heat and simmer partly covered for 1 1/2 to 2 hours.
Stir occasionally.
Add salt and pepper to taste.
In a nonstick skillet, heat oil.
Saute the remaining 2 onions on medium heat until well-browned, about 6 to 8 minutes.
Add onions to soup along with dill.
Simmer soup 5 to 10 minutes longer.
Discard bay leaf.
Reheats and/or freezes well.
If soup gets thick, add a little water or broth.

Nutrition Facts : Calories 166.9, Fat 1.3, SaturatedFat 0.1, Sodium 32.5, Carbohydrate 30.6, Fiber 10.7, Sugar 4.8, Protein 9.4

Three Peas With Barley, Chile & Green Garlic image

Provided by Jeanne Kelley

Yield Makes 4 servings

Number Of Ingredients 13

kosher salt
sugar snap peas, 6 oz (185 g), trimmed
English peas, 1 cup (5 oz/155 g) shelled
pearl barley, 1/2 cup (3 1/2 oz/105 g)
rice vinegar, 2 tbsp
soy sauce, 2 tbsp
golden brown sugar, 1 tbsp firmly packed
sambal oelek or other pure chile paste, 1 tsp
Asian sesame oil, 1 tbsp
green garlic, 1/4 cup (3/4 oz/20 g) thinly sliced, or 4 cloves garlic, minced
green onions, 1/4 cup (1/4 oz/20 g) sliced
fresh makrut lime leaves, 2
pea shoots, about 1/4 lb (125 g)

Steps:

Bring a large saucepan half full of salted water to a boil over high heat. Add the snap peas and peas and cook until tender-crisp, about 1 minute. Using a slotted spoon, transfer the vegetables to a colander and rinse under cold water. Set aside. Return the saucepan to a boil, add the barley and cook until tender, about 45 minutes. Drain and set aside.
In a small bowl, whisk together the rice vinegar, soy sauce, 2 tbsp water, brown sugar, and sambal oelek until blended. In a large, heavy frying pan over high heat, warm the sesame oil. Add the green garlic, green onions, and lime leaves and stir-fry until the green onions are tender, about 30 seconds. Add the reserved snap peas, peas, and barley along with the pea shoots, and stir to coat. Pour in the soy sauce mixture and stir and toss until the peas and pea shoots are tender and the liquid is absorbed, about 4 minutes. Transfer to a warmed serving dish and serve.