Barley is a wonderfully versatile cereal
grain with a rich nut-like flavor and an appealing chewy, pasta-like
consistency. Embellished with chopped red bell pepper, celery,
carrots and zucchini and Parmesan cheese, this nutritious barley
dish is sure to please.
Barley Risotto
3 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
1 cup pearl barley
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
1/4 cup finely chopped carrots
1/2 cup finely chopped zucchini
4 cups chicken broth
Salt and freshly ground pepper, to taste
2 tablespoons freshly grated Parmesan cheese
- In a large saucepan over medium heat,
melt 2 tablespoons butter with the olive oil. Add the onion and
cook, stirring frequently, until tender, about 5 minutes. Raise
the heat to medium-high and add the barley. Cook stirring constantly,
for 1 minutes. Stir in half of the remaining vegetables and cook
for 1 minute more. Add all the broth and bring to a simmer. Cover
and cook for 20 minutes.
- Add salt, pepper and the remaining vegetables.
Cook uncovered for 10 minutes more, or until the liquid has evaporated
and the barley is tender. Remove from the heat.
- Beat in the remaining tablespoon of butter.
Stir in the cheese and serve immediately.
Serves 4.
