Happy Monday! Hope you had a good weekend. I wanted to share with you a simple side dish that can replace your normal run of the mill grains such as rice or pasta. I find, for me anyway we tend to get in a rut of only choosing rice and pasta as our grains. I am trying to keep an open mind and use grains such as quinoa, bulgar, and barley. They are very simple to cook and absorb any flavor you throw at them.
For today’s post, I started with barley and follow the directions and boiled them in plain water. Then I added some sauteed mushrooms and corn, a little bit of butter and a hint of red wine. I let that reduce down before adding it into the cooked barley. Results were delicious and I must say, simple to make.
- 1/2 Cup Pot Barley
- 1 Cup Frozen Corn
- 1 Cup Mushrooms
- 1/4 Red wine
- 1 Tbsp. Butter
- Zest of 1/2 Lemon
- Salt and Pepper
- In a medium sauce pan, follow the instructions on the barley and cook accordingly.
- In a larger pan, start by adding 1/2 Tbsp. butter and saute the mushrooms with salt and pepper. Once cooked down, about 4 minutes add the red wine and reduce. After most of the wine has evaporated add the corn.
- Continue to saute the corn so that it starts to brown.
- Set aside when cooked to your liking
- In the barley, once all the water is evaporated, stir in the remaining butter, lemon zest.
- Now add the mushroom and corn mixture. Toss gently and incorporate. test for flavor adjusting if needed.
Zesty Tip: Using alternative grains throughout the week will prevent boredom at the dining table. Something we all should aim for to keep our food interesting.
Monday is upon us. Another busy week in the hopper. I will pop back in on Wednesday for something else to eat. I hope you have a great start to your week.