In today’s edition of Unconventional Cooks, we’re exploring barley as a main dish again with this Barley with Sausage and Peppers recipe.
I quite enjoy using barley in my recipes. Before I started this series, I only ever used it in soup. Now, I’ve made a fantastic side (or vegetarian meal) and now a main dish.
RELATED: Barley and Mixed Mushroom Skillet
This Barley with Sausage and Peppers recipe was extremely filling and had a great taste and texture with everything in it.
Cooking with Barley
Barley is a major cereal grain that has been in the food supply for thousands of years.
In fact, it was one of the first cultivated grains.
Now, it’s mainly used in brewing, but it’s still a nutritious grain that is good as a pasta or potato replacement.
I always use quick-cooking barley that comes in a box. It can be found in most grocery stores. You can either cook the barley separately according to package instructions, or add it with a liquid to main dishes to cook together with other foods.
Picking Your Sausage
I love, love, love chicken sausage, and I used it here.
However, most Italian chicken sausage includes fennel in the ingredient list, and I cannot stand fennel.
My favorite brand to use is Aidell’s Italian Sausage with Mozzarella Cheese. Surprisingly, it doesn’t have fennel inside of it!
If you don’t want to try the chicken version, regular link Italian sausage will do just fine.
Don’t Forget the Veggies
I chose a mix of red and yellow bell peppers for this recipe, but you could use a different variety of peppers.
I think peppadew and jalapeno would work really well in this dish, along with banana and cherry peppers.
RELATED: Gnocchi with Butternut Squash and Chicken Sausage
I added mushrooms as well, because I LOVE mushrooms. If you’re not a fungi type of person, leave them out!
Barley with Sausage and Peppers
A simple, one skillet meal made with barley, sausage, peppers and mushrooms.
Ingredients
Directions
- Heat oil in a large, deep skillet over medium high heat. Add sliced sausage and cook until browned on both sides, about 5-6 minutes. Remove sausage to a plate.
- Add onions and bell peppers to skillet. Saute until tender, about 5-6 minutes. Stir in mushrooms and garlic and continue cooking for another 3-4 minutes or until mushrooms are browned.
- Deglaze pan with Marsala wine. Add barley and broth and stir. Bring mixture to a boil then reduce heat to a simmer. Simmer for 10 minutes or until barley is plump and most of the liquid has absorbed.
- Return sausage to the pan to heat through. Serve dish topped with parmesan and parsley.
