Barley & Cheese

Barley & Cheese



Prep Time: 15 Min

Cook Time: 55 - 60 Min

 

1. In a medium sized pot, add the pot barley, butter, and sea salt as well as water per package directions. Set to medium high and bring to a boil. Once boiled, reduce heat to medium low, cover, and simmer 30 – 35 minutes. Once cooked, remove from heat and leave covered 5 minutes. Strain, and set aside.

 

1. Rinse out the same pan and set to medium. Melt the 2 Tbsp. butter and add the flour stirring vigorously to avoid clumping. Once the roux bubbles, reduce heat to medium low and continue stirring often for 5 – 7 minutes. Watch for unwanted browning.

 

1. Pour in the milk and whipping cream and return the heat to medium. Once boiling, whisk in the turmeric, salt, and white pepper reducing the heat to medium low.  Simmer for about 10 minutes stirring often.

 

1. Return the heat to medium and begin stirring in the cheese in small batches until all the cheese has been added. Continue stirring until the sauce starts to bubble and remove from the heat.

 

1. Stir in the cooked barley. Once everything is thoroughly combined, transfer to a serving dish and ENJOY!

                 Grocery List

• 2 C Pot Barley, rinsed
• 1 Tbsp. Unsalted Butter
• 1 Tsp. Sea Salt

 

• 2 Tbsp. Unsalted Butter
• 1 Tbsp. AP Flour
• 1 C 2% Milk
• ½ C Whipping Cream
• ½ Tsp. Turmeric
• ½ Tsp. Sea Salt
• ½ Tsp. White Pepper
• 2 ½ C Old Cheddar, shredded