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Island Barley

by on May 16, 2012 in Sides May 16, 2012 Sides
See post on A Beautiful Bite’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A modern twist on an old-fashioned grain.

Ingredients

  • 6 ounces, fluid Mango Nectar
  • 6 ounces, fluid Chicken Stock
  • 1 whole Lime, Juiced
  • 1 Tablespoon Olive Oil
  • 8 ounces, weight Pearl Barley
  • ¼ cups Cilantro, Chopped
  • ½ cups Dried Cranberries
  • 1 whole Red Bell Pepper, Seeded, Roasted, Diced
  • 1 whole Jalapeno Pepper, Seeded And Diced
  • ¼ Tablespoons Kosher Salt
  • ¼ Tablespoons Coarse Ground Black Pepper

Preparation

Put the mango nectar, chicken stock, lime juice and olive oil in a large pot and bring to a rolling boil. Reduce heat to low and add barley. Cook for one hour or until the grain is tender. Remove from heat and add the cilantro, cranberries, red pepper, jalapenos, salt and pepper. Stir to incorporate all ingredients. That’s it! Serve hot or cold. Perfect with chicken, pork and even shrimp!

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A Beautiful Bite on 5.31.2012

I’m so glad you liked it. :)

2 Reviews

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mirakoz on 6.11.2012

So good. I also had to add additional liquid, but cooked for the complete 60 mins. The flavors are so perfect. Paired with some grilled cajun spiced shrimp. Perfection! Thanks for posting.

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Janie on 5.29.2012

This recipe was a hit at a company potluck as well as at home. I’ve made it three times since it was posted two weeks ago. I found that mine needed extra liquid and still only needed 35-40 minutes to cook through. We like things pretty spicy so I subbed habaneros (two of them) for the red bell pepper. Shazam! Pairs great with mango-habanero chicken sausage. And like the author said, it’s good hot or cold or room temperature or at midnight. OK, I added that last bit. It’s just good no matter how you spoon it up.

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