Prepare A Parsley Buffet: Barley Dumplings with Parsley Sauce

Try this lemony parsley sauce with your next seafood meal

| January/February 1999

This lemony parsley sauce is also good with flounder, haddock, and other mild whitefish. Makes 4 entrée servings; 250 calories per serving, 4 grams fat, 18 percent of calories from fat.

• 1 cup pearled barley (about 6 1/2 ounces)
• 3 1/2 cups water
• 1 bay leaf
• 1/4 cup minced fresh chives
• 1 tablespoon minced fresh oregano
• 1/4 cup minced fresh basil
• About 1/4 cup whole wheat pastry flour
• 2 cups defatted chicken or vegetable stock
• 1 tablespoon olive oil
• 2 cloves garlic, finely minced
• 5 scallions, finely minced
• 2 cups minced fresh parsley
• Juice of 1 lemon (about 1/4 cup)
• Freshly grated Romano cheese or soy ­Parmesan

1. Rinse the barley. Place it in a small saucepan along with the water and bay leaf, and bring to a boil. Reduce the heat to low, cover loosely, and simmer until the barley is tender, about 1 hour. Uncover and let cool.

2. Scoop the barley into a processor and add the chives, oregano, basil, and 1/4 cup flour. Whiz until you have a ball of dough, about 10 seconds.

3. To shape the dumplings, wet your hands and form the dough into about 20 walnut-sized balls.

4. Pour the stock into a large frying pan and bring it to a gentle bubble. Carefully set the dumplings in the bubbling stock, cover, and poach until cooked through, about 5 minutes. Don’t let the stock come to a rapid boil, or the dumplings may fall apart.

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