Barley with Corn and Basil

This is a great side dish that comes together quickly and is perfect for busy weeknights. I used this quick pearled barley for the recipe. Serve along with Lemony Shrimp and Broccoli Rabe for a complete dinner. Enjoy! 

Barley with Corn and Basil
  1. 1 cup quick pearled barely
  2. 2 cups vegetable broth
  3. 2 tablespoons olive oil
  4. 1 small yellow onion, chopped (about 1 cup)
  5. 2 cups frozen corn
  6. 2 cups fresh basil, lightly packed and torn into bite-sized pieces
  7. 1/2 grated parmesan cheese, plus more for topping
  8. Salt
  9. Pepper
  1. In a small sauce, bring the broth to a boil then add the barley. Cover and reduce heat to a simmer for 10-12 minutes or until tender. Remove from heat and set aside until ready to use.
  2. In a large sauté pan heat oil over medium then add the onions along with a generous pinch of salt and a few twists of pepper. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
  3. Add in the frozen corn and cook, stirring frequently, until corn is heated through, about 3-5 minutes. Stir in barley and cook until warmed though.
  4. Remove from heat and stir in the basil and parmesan. Season to taste with salt and pepper and serve.
Adapted from Everyday Food: Fresh Flavor Fast
Annie Likes