Multiple ingredients…how to use them?

May 13th, 2011
by Bernard Kinsella

A few weeks back we put a recipe up for a pearl barley salad which if you tried, is very tasty. So like you I wanted to make something with out having to run out to the store a few days later. I reviewed what I had on hand and using some of the ingredients from the barley recipe came up with this pearl barley risotto. It has a southwestern flavor to it and if you grill some portabella mushroom, salmon or chicken to top off this dish the end results are quite pleasing! I was able to use the last of my dried pearl barley, black beans raw just had to be soaked and if you used the can and its been open, just make sure there still fresh (no sour odor). I always keep multiple fresh vegetables on hand cut in a variety of shapes, which means: once I have my cutting board out and I’m making dinner for that night I think about what I may want to have for the next day, therefore, I prep ahead to make my meal time easier!

So my solution (as we have discussed multiple times before) if you plan to eat well, healthier and feel good just consider: prep ahead to save time, use what’s in stock and keep it colorful. Try this recipe and let us know what your solution is for multiple ingredients?  Thank you for Cooking with Bernard          

Barley Risotto with Vegetables & Black Beans            serves 6


1 tablespoon olive oil + 2 tablespoon

1 onion, diced

1 carrot, diced

Salt & Pepper to taste

2 cup Pearl Barley

1 cup white wine

6 cups vegetable stock

3 T. butter

6 ounces yellow bell pepper, diced

6 ounces red bell pepper, diced

6 ounces green bell pepper, diced

2 tomato, diced

1 cup cooked black beans

1 1⁄2 t cumin

1 1⁄2 t coriander powder

1⁄2 cup grated manchego cheese (or as needed)

1⁄2 cup green onion cut thin

Fresh Cilantro Leaves 


  1. Using a heavy sauce pot, heat the olive oil and sauté the onions and carrots until tender, approximately 2 to 3 minutes. Season with salt & pepper
  2. Add the barley and cook stirring for another minute. Add the white wine and 1 cup vegetable stock and stir. Allow the barley to cook and soak up the stock, then repeat stirring frequently until the stock is used up, (15 minutes) Stir in the butter; the texture should be rich and creamy.
  3. Once barley is cooked add the black beans,
  4. Heat a sauté pan on med high temp; add the remaining vegetables’ in the 2 T of olive oil & sauté until tender. Season with the cumin and coriander then add to the barley and gently combine to mix well.

To serve, place on large platter or as individual servings and garnish with fresh cilantro leaves and fresh grated manchego cheese


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