Orange-Glazed Carrots With Ramp Barley And Spinach Recipe Recipe

Name: Orange-Glazed Carrots With Ramp Barley And Spinach Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pearled barley; Kosher salt; 1 1/2 pounds carrots, peeled and cut into 1-inch segments on a bias; 1 tablespoon sugar; 2 tablespoons unsalted butter (divided); 1/2 cup freshly squeezed juice and 1 teaspoon zest from 1 orange; about 10 ramps, cleaned, trimmed, and finely sliced (about 2 cups sliced ramps, see note); 6 ounces baby spinach; 2 tablespoons finely minced fresh parsley leaves; Freshly ground black pepper; 1/2 cup toasted slivered almonds; Extra-virgin olive oil for serving

Servings: persons

1 cup pearled barley
Kosher salt
1 1/2 pounds carrots, peeled and cut into 1-inch segments on a bias
1 tablespoon sugar
2 tablespoons unsalted butter (divided)
1/2 cup freshly squeezed juice and 1 teaspoon zest from 1 orange
about 10 ramps, cleaned, trimmed, and finely sliced (about 2 cups sliced ramps, see note)
6 ounces baby spinach
2 tablespoons finely minced fresh parsley leaves
Freshly ground black pepper
1/2 cup toasted slivered almonds
Extra-virgin olive oil for serving

1
Add barley to a medium saucepan. Cover with 6 cups of water. Add 1 teaspoon salt and bring to a boil over high heat. Reduce to a simmer and cook until barley is just tender, about 30 minutes. Remove from heat and set aside.
2
While barley cooks, place carrots in a large saucepan or skillet. Add 1/2 teaspoon salt, sugar, 1 tablespoon butter, and orange juice and zest. Add enough water cover by 1/2-inch. Set over high heat and bring to a boil. Reduce to a rapid simmer and cook, shaking pan occasionally, until carrots are completely tender and liquid has reduced to a saucy glaze, about 20 minutes. Season to taste with more salt and remove from heat.
3
Drain barley well. Heat remaining tablespoon butter in a large skillet over medium-high until foaming subsides. Add ramps and cook, stirring constantly until fragrant and lightly tenderized, about 1 1/2 minutes. Add spinach and 2 tablespoons water. Cook, stirring constantly until spinach is wilted. Add barley and toss to combine. Season to taste with salt and pepper.
4
To serve, transfer barley to a large plate. Reheat carrots, adding a tablespoon of water if sauce has broken and swirling until it comes together. Season carrots to taste with salt and pepper. Add parsley and toss to combine. Pour carrots and sauce over barley. Sprinkle with toasted almonds and drizzle with extra-virgin olive oil. Serve immediately.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup pearled barley, Kosher salt, 1 1/2 pounds carrots, peeled and cut into 1-inch segments on a bias, 1 tablespoon sugar, and more.

Yes, Orange-Glazed Carrots With Ramp Barley And Spinach Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orange-Glazed Carrots With Ramp Barley And Spinach Recipe

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