May 17, 2011

Barley with Roasted Vegetables, Edamame and Toasted Panko

I realize this blog is becoming something of a broken record. "Roasted vegetables with some sort of grain or, could this girl be any more creative?" But, if you like something, you might as well stick with it!

I did throw toasted panko on top of this dish, and here is the ridiculous photo of that:

You can see why I chose to lead with the non-panko embellished photo.

I felt like this combination of ingredients gave me a sampling of a bunch of different textures, which I really appreciated. The barley was slightly chewy, the roasted sweet potato creamy, the roasted chickpeas slightly crunchy on the outside and creamy on the inside, the edamame was firm (I defrosted them, but did not cook them), and the toasted panko was crispy and salty. All around, an enjoyable meal and it reheats beautifully!

Barley with Roasted Vegetables, Edamame and Toasted Panko
Serves 3


2 medium sweet potatoes, peeled and cubed
1 15oz can chickpeas, drained and rinsed
Extra virgin olive oil
Coarse salt and freshly ground black pepper
1/2 cup pearled barley
1/2 pound frozen shelled edamame, defrosted
1 cup panko
1 garlic clove, minced

1. Preheat oven to 450 degrees. Toss the sweet potatoes and chickpeas with olive oil, salt and pepper. Spread on a rimmed baking sheet and roast for 30 minutes (or until tender), stirring once.

2. Meanwhile, combine barley, just over a cup of water, salt and pepper in a saucepan. Bring to a boil, cover and reduce to a simmer. Cook until tender, about 20-25 minutes.

3. In a saute pan, heat about a tablespoon of olive oil over medium low heat. Add the panko, garlic and some salt. Cook, stirring frequently until the panko is light brown. Transfer to a small bowl.

4. In a large bowl, combine roasted vegetables, cooked barley and edamame. Add panko only when serving, so it retains its crunch. (If you are planning to eat as leftovers, pack the panko separately from the veggies and barley.)

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