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Barley Risotto |
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Serves: 4 Print this RecipeThe most common form of barley is pearled, so called because a deep cleft in whole-grain barley causes millers to grind the grain down until it is almost round in order to remove its bran. Pearled barley is used in soups and stews, where it takes about 45 minutes to soften. This side dish uses quick-cooking rolled barley, which is just flattened pearled barley that cooks in a fraction of the time. 1 tablespoon olive oil 1 cup chopped onions, fresh or frozen 2 teaspoons minced garlic, fresh or jarred organic 1 cup quick-cooking barley 1/2 cup white wine 2 1/2 cups chicken broth 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons grated imported Parmesan cheese 2 tablespoons finely chopped Italian (flat-leaf) parsley 1 tablespoon butter, salted or unsalted Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Heat the oil in a heavy, medium saucepan over medium heat. Add the onion and sauté until tender. Add the garlic and barley and stir to coat with oil. Add the wine and boil until the alcohol has boiled away, 1 to 2 minutes. Add half the chicken broth, and the salt and pepper. Cover and simmer until most of the liquid has been absorbed, about 5 minutes. Add the remaining broth, cover, and simmer until the barley is tender but still wet, about another 6 minutes. Remove from the heat and stir in the cheese, parsley, and butter before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Barley Risotto is from the Cook'n Homemade in a Hurry collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Cranberry Brown Rice Pilaf Creamy Pumpkin Risotto Black Rice And White Beans Dirty Brown Rice Instant Brown Rice Steamed With Vegetables Hoppin' John Risotto Kasha With Onion Relish Barley Risotto Spiced Brown Rice With Figs Orange Whole-Wheat Couscous Quick Wild Mushroom Wild Rice Chèvre Polenta Polenta Pots De Crème Corn And Black Bean Grits Sticky Vanilla Rice Kasha And Couscous Spinach Tabbouleh Cheddar Cheese Oats With Toasted Walnuts Sprouted Quinoa *Rice & Other Grains |
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