Orange-glazed Carrots with Ramp Barley and Spinach

Name: Orange-glazed Carrots with Ramp Barley and Spinach
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 170 grams baby spinach; 4 servings Freshly ground black pepper; 680 grams carrots, peeled and cut into 1-inch segments on a bias; 2 Tbsps finely minced fresh parsley leaves; 4 servings Kosher salt; 4 servings Extra-virgin olive oil for serving; 118 milliliters freshly squeezed juice and 1 teaspoon zest from 1 orange; 237 milliliters pearled barley; 10 about ramps, cleaned, trimmed, and finely sliced (about 2 cups sliced ramps, see note above); 118 milliliters toasted slivered almonds; 1 Tbsp sugar; 2 Tbsps unsalted butter (divided)

Need a vegetarian side dish? Orange-glazed Carrots with Ramp Barley and Spinach could be an awesome recipe to try. This recipe serves 4. One serving contains 554 calories, 11g of protein, and 28g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up orange zest, butter, parsley leaves, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Add barley to a medium saucepan. Cover with 6 cups of water.

Ingredients you will need

Barley

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Barley

Salt

Remove from heat and set aside.

While barley cooks, place carrots in a large saucepan or skillet.

Ingredients you will need

Carrot

Barley

Equipment you will use

Sauce Pan

Frying Pan

Add 1/2 teaspoon salt, sugar, 1 tablespoon butter, and orange juice and zest.

Ingredients you will need

Orange Juice

Butter

Sugar

Salt

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.

Ingredients you will need

Carrot

Glaze

Water

Salt

Equipment you will use

Frying Pan

Drain barley well.

Ingredients you will need

Barley

Heat remaining tablespoon butter in a large skillet over medium-high until foaming subsides.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add ramps and cook, stirring constantly until fragrant and lightly tenderized, about 1 1/2 minutes.

Ingredients you will need

Ramps

Add spinach and 2 tablespoons water. Cook, stirring constantly until spinach is wilted.

Ingredients you will need

Spinach

Water

Add barley and toss to combine. Season to taste with salt and pepper.

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Salt And Pepper

Barley

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.

Ingredients you will need

Salt And Pepper

Carrot

Barley

Sauce

Water

Add parsley and toss to combine.

Ingredients you will need

Parsley