Prepare A Parsley Buffet: Barley Dumplings with Parsley Sauce

Try this lemony parsley sauce with your next seafood meal


| January/February 1999



3 June Parsley Foods

This lemony parsley sauces isn't only good with barley dumplings (center), but also fish.


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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