This scrumptious Barley and Green Beans with Parmesan Cheese dish takes less than an hour to prepare and brings wholesome, comforting flavors straight to your table. Packed with nutty toasted almonds and savory cheese, it is a versatile side dish—or a cozy vegetarian main—that always hits the spot.
Sometimes, I make this dish to accompany grilled salmon. The cheese makes it extra yummy! I typically use Pecorino Romano, a stronger-flavored sheep's cheese similar to Parmesan, for a deeper savory kick. However, if you prefer traditional Parmesan cheese, it is just as tasty.
What You Need
You need knives, a cutting board, measuring cups and spoons, and a set of good pots for this recipe. Buy the best you can afford and you'll never be sorry—quality cookware makes handling grains and simmering broths so much easier.
Barley with Green Beans and Parmesan Cheese
This recipe is adapted from my copy of Dolores Riccio's Superfoods cookbook. I absolutely love this cookbook; the recipes in it are always nourishing and delicious, and this barley and green bean combination was no exception.
Ingredients:
- ½ cup pearl barley rinsed and drained
- 1 pinch salt
- 1 tablespoon olive oil
- 1 small onion, chopped
- 10 ounces fresh or frozen green beans, trimmed, sliced, and steamed to tender-crisp
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese or Pecorino Romano cheese
- 1 tablespoon minced fresh parsley
- 2 tablespoons almonds toasted
Instructions:
- In a medium pot, add 1 quart of water and the salt.
- Bring the water to a boil and add the barley.
- Reduce the heat to medium-high and continue to boil the barley until the grains are tender but not mushy (about 35 minutes).
- Drain, but reserve a few tablespoons of the liquid if you need to add it at the end to reheat the dish.
- Heat the oil in a skillet or saucepan.
- Sauté the onion in the oil until softened.
- Add the spices (oregano, basil, pepper) and stir.
- Add the green beans and barley and stir to combine.
- Toast the almonds under your broiler or in a dry skillet on the stove. Watch them carefully and remove them when they first start to turn a little brown. They burn easily!
- Add the parsley, toasted almonds, and cheese to the casserole and stir to combine.
- Heat over medium heat for a minute or two and serve hot immediately.
More Recipes To Try
- Classic Green Bean Casserole with Mushroom Soup and Fried Onions
- Cajun Spiced Green Beans with Andouille Sausage and Bacon
- Risotto Stuffed Peppers
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Barley and Green Beans Parmesan Cheese
Author: Recipe Idea Shop
Ingredients
- ½ cup pearl barley rinsed and drained
- 1 pinch salt
- 1 tablespoon olive oil
- 1 small onion chopped
- 10 ounces fresh or frozen green beans trimmed, sliced and steamed to tender crisp
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese or Pecorino Romano cheese
- 1 tablespoon minced fresh parsley
- 2 tablespoons almonds toasted
Instructions
- In a medium pot, add 1 quart of water and the salt.
- Bring the water to a boil and add the barley.
- Reduce the heat to medium high and continue to boil the barley until the grains are tender but not mushy (about 35 minutes).
- Drain, but reserve a few tablespoons of the liquid in case you need to add it at the end to reheat the dish.
- Heat the oil in a skillet or saucepan.
- Sauté the onion in the oil until softened.
- Add the spices (oregano, basil, pepper) and stir.
- Add the green beans and barley and stir to combine.
- Toast the almonds under your broiler or in a dry skillet on the stove. Watch them carefully and remove them when they first start to turn a little brown. They burn easily!
- Add the parsley, toasted almonds, and cheese to the casserole and stir to combine.
- Heat over medium heat a minute or two and serve hot immediately.[
Nutrition (may vary depending on ingredients and amounts used)
