Best Three Peas With Barley Chile Green Garlic Recipes

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.

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.

Garlic Chick Peas and Greens image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 17m

Yield 4 (1 cup) servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil, 2 turns of the pan
6 cloves garlic, crushed
1 pound trimmed mustard greens, coarsely chopped
Salt and pepper
1 cup vegetable broth
2 (15-ounce) cans chick peas, drained

Steps:

Heat a skillet over medium heat. Add oil and crushed garlic. Saute garlic in oil 2 minutes, then add greens. Turn and wilt greens in garlic oil and season with salt and pepper. Add 1 cup vegetable broth to the pan. Bring broth to a boil. Cover pan, reduce heat to simmer and cook greens 7 or 8 minutes in broth. Uncover the pan. Add chick peas to the pan and combine with the stewed greens. Adjust salt and pepper and serve.

Green Peas With Fresh Parsley and Garlic Butter Sauce image

Provided by COOKGIRl

Categories Vegetable

Time 7m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup unsalted butter
4 -5 garlic cloves, peeled and thinly sliced
1 lb frozen green pea, thawed
1/4 cup vegetable broth, unsalted (homemade is best)
1/3 cup fresh curly-leaf parsley, chopped
salt, to taste
black pepper, to taste

Steps:

Melt the butter in a pan over medium-low heat and saute the garlic until highly fragrant, about 3 minutes.
Add the green peas and vegetable broth. Increase the heat to medium-high and cook the mixture until the peas are tender but not shriveled, about 4 minutes total.
Stir in the parsley. Season with salt and pepper to taste.