Name: Creamy Barley, Artichoke, & White Bean Gratin
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup barley, rinsed; 1 (14 oz) can artichoke hearts, drained and chopped; 1 (15 oz) can white beans, drained and rinsed; 1 (14 oz) can diced tomatoes, drained; 1 tbsp olive oil; ½ tsp garlic powder; ¼ tsp red pepper flakes; ¼ cup sour cream; 3 oz Gruyere cheese, divided; ½ cup panko bread crumbs; 1 tbsp salt

1

Place 1 cup barley and 1 tbsp salt in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings: Grains, Barley, 25 minutes. Cook now or schedule.

2

Meanwhile, stir together 1 can artichoke hearts, 1 can white beans, 1 can diced tomatoes, 1 tbsp olive oil, ½ tsp garlic powder, ¼ tsp red pepper flakes, and ½ tsp salt in a Suvie pan. Place pan in the bottom zone of Suvie. Cook settings: Bottom Zone: Roast at 400°F for 30 minutes. Top Zone: None.

3

After the cook, remove pans from Suvie. Drain barley and stir into the white bean mixture along with ¼ cup sour cream and half the Gruyere. Season to taste with salt and pepper. Sprinkle remaining Gruyere and ½ cup panko over the top of the gratin. Return pan to Suvie and Roast at 400°F for 12-15 minutes or until topping is golden brown, watching closely to avoid burning.

Creamy Barley, Artichoke, & White Bean Gratin

Ingredients

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Instructions

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