Think barley is just for soup? While it is awesome in soup, today’s barley can be used for every meal. We encourage you to try it in your breakfast, lunch and dinner dishes...and even dessert! We suspect you’ll fall in love with this flexible and nutrition-packed ancient grain.
Snappy Grains quick-cooking barley cooks up in just 10 minutes, thanks to our unique process! It has a neutral taste and will absorb any spice or flavor that it is cooked in. This ancient grain is a great alternative to rice, potatoes and pasta, plus adds a greater health profile to your meals.
1 tsp salt and freshly ground black pepper to taste
¼ cup butter
8 oz (225 g) asparagus, trimmed, cut into short sections
2 oz stock
1 cup frozen peas, thawed
1⁄3 cup freshly grated parmesan cheese or asiago plus more for grating on top
1⁄3 cup whipping cream
½ lemon, zested
1.In a Dutch oven, heat the olive oil, add the onions and gently sauté until translucent. Add the curry powder and saffron thread, if using. Stir until fragrant.
2. Add Snappy Grains and stir to combine thoroughly. Add the white wine, stock, salt and pepper and stir until most of the stock is absorbed. Cover and keep warm.
3. In a frying pan, melt the butter and gently stew the asparagus pieces with the stock. After 4 minutes add the peas and heat until hot. Stir in the whipping cream, lemon zest and the cheese. Fold this mixture into the cooked barley. Serve with additional grated cheese.
Hint: For more tender Snappy Grains add slightly more stock. Barley will continue to absorb liquid.
A word about storing Snappy Grains quick-cooking barley...
Like most barley, our products have a long shelf life. To always enjoy Snappy Grains barley products at their peak, keep them away from the enemies of whole grains: air, moisture, heat and light. Once opened, squeeze the air out of the re-sealable product pouch before storing your Snappy Grains barley. For optimum quality, store our barley in the refrigerator for up to 6 months, or in the freezer up to 1 year.