Wednesday, January 4, 2012
I recently shared a recipe for Penne with Kale, Sundried Tomatoes and Pecorino (December 29, 2011) and mentioned that I make a version of this dish practically every other week. Since I made this dish a whole one week ago I decided to change it up a bit and swapped out the pasta for barley and the Pecorino for goat cheese. It was a healthier version of this extremely flexible recipe that was very delicious, so I thought I would share.
Follow the recipe for Penne with Kale, Sundried Tomatoes and Pecorino, except ixnay the pasta. Instead bring one cup of water and one cup of vegetable broth to a boil. Rinse the barley and add to the hot liquid, simmer without a lid for about 20 minutes or until tender. Add the lid for the last few minutes if necessary. Make the sauteed greens as instructed and add to the barley. Top with goat cheese instead of Pecorino.