Orange & Spice Barley
Barley has a pleasant and slightly nutty flavor, and a satisfying, chewy texture. Add the sweet tang of Limoneira® oranges and a slightly spicy edge, and it’s a taste sensation. This dish pairs well with chicken, fish or seafood, or on its own as a vegan entree.
Course Main Course, Main Dish, Side Dish
- 3/4 cup carrots shredded
- 3 shallots finely minced
- 3 cloves garlic minced
- 4 tablespoons olive oil
- 1 Limoneira® orange zest only
- 1 1/2 cups vegetable broth
- 1 cup freshly squeezed Limoneira® orange juice
- 1/4 teaspoon red chili pepper flakes
- Kosher salt to taste
- 1 cup uncooked pearl barley thoroughly rinsed
- 6 ounces baby spinach
- 1/2 cup vegan cheese shredded
Rinse the barley to clean it of any dust or dirt. Drain well.
In a large, deep skillet, heat the olive oil at a medium high setting, and saute the carrots, shallots, and garlic for 3 to 5 minutes, until fragrant.
Add the orange zest to the mix and cook for another minute or so.
Stir in the broth and orange juice, then the chili pepper flakes and salt to taste.
Add the barley, and bring to a boil. Reduce the heat to low, and simmer for about 40 to 50 minutes, or until the barley is tender, but not too soft. After the first 20 to 30 minutes, cover the skillet.
Just before removing from the heat, stir in the spinach for about two minutes, until wilted.
Sprinkle with shredded vegan cheese and serve.
Note: About 3 medium oranges should give you about 1 cup of juice. You can use one of them for the zest as well.
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