Barley and Broccoli Rabe

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Can be a snack, a side dish, or a main dish. Aside from a little salt and pepper, this dish seasons itself. The main thing is not to overcook any of the vegetables. The other main thing is to sautee with as little oil at possible (except for the broccoli rabe).
Implements:
  • Two saucepans, one with cover
  • One big frying pan with cover
  • One big bowl or cooking pot
  • A wooden spatula

Ingredients:
  • Barley flakes (not pearls), the kind that comes in a box
  • A big bunch of super-fresh broccoli rabe
  • A bunch of fresh carrots
  • 4 small turnips
  • A zucchini (or two)
  • Fresh garlic
  • Fresh ginger
  • Chicken broth (or not if vegetarian)
  • Olive oil
  • White wine (cooking wine is OK)

Directions:
  1. Bring 2 cups of broth or water to boil with some olive oil, salt (if necessary) and fresh-ground pepper. Add 1 cup of barley flakes, reduce heat, stir, cover, and cook for 12 minutes or according to directions on box (set timer). When done, cook and stir a little more if some liquid is left. As soon as all the liquid is absorbed, dump the barley into the collecting pot (the collecting pot is not heated).
  2. Peel and cut up the turnips into half-inch chunks. Boil them in water or broth with some olive oil, salt, and pepper. Check from time to time, don't let them get soft. When done, use a slotted spoon to put them in the big pot.
  3. While the barley and turnips are cooking:
    • Chop garlic and ginger into small pieces.
    • Peel and slice carrots about 1/4 inch thick.
    • Scub and slice zucchini into 1/4-inch slices.
    • Chop broccoli rabe into chunks, stems and all.
  4. Sautee carrot slices on high heat in a big frying pan with a small amount of oil, add salt and pepper while sauteeing. When they start to get a little brown add some white wine and cover for a minute or two. Don't cook them too much, they shouldn't be soft.
  5. Uncover the carrots, add the garlic and ginger for just a few seconds, then dump it all into a big collecting pot.
  6. Put the zucchini slices in the frying pan on high heat without adding any more oil (or just a tiny bit more if necessary). Add salt and pepper. Brown them on each side, don't let them get soft. Dump the into the big pot.
  7. Put more oil in the frying pan and put in the broccoli rabe. Mix it around with a wooden spatula. Add a little white wine and cover for about 30 seconds. Then put everything but the stems in the big pot. Add a bit more wine, cover again, and after a minute or two put the stems in the big pot.
  8. Mix it all up gently with a wooden spatula.

Makes about 2.5 pounds, at least enough for one person for a week (1/3 pound per day).

For best results listen to Staples Singers during preparation.


  13 November 2016