If you want to make this dish vegetarian, try substituting carrot juice for the broth.
4 scallions, sliced
½ cup packed cilantro
2 cloves green garlic, chopped
1 tablespoon minced fresh ginger
1¼ cups water
1 tablespoon olive oil
¾ cup barley
1 1/3 cup broth of choice
½ teaspoon sea salt
1. In a blender or food processor, combine the scallions, cilantro, garlic, ginger, and ¼ cup of the water. Process to a smooth puree.
2. In a large saucepan, heat the oil over medium heat. Add the scallion puree and cook, stirring, until the liquid in the puree has evaporated, about 2 minutes.
3. Add the barley, stirring to coat. Add the remaining 1 cup water, the broth, and salt, and bring to a boil. Reduce to simmer, cover, and cook until barley is tender, about 55 minutes.
Makes 4 servings