homeCooking DictionaryCooking ChartsHow-To's and TipsVideo Recipes

Custom Search

CooksRecipes logo.

Recipe Comments.
Scroll below to rate or comment on this recipe. To submit a recipe or report a problem, click here.

Subscribe Button

Save this recipe on Delicious

Recipe Collections.

Meal Course or Part:
Appetizers & Snacks
Bars & Brownies
Beverages & Drinks
Breads, Muffins & Rolls
Breakfast & Brunch Dishes
Cakes, Cupcakes & Frostings
Candies & Fudges
Cookies
Desserts
Pies & Pie Crusts
Salads & Salad Dressings
Sandwiches
Sauces & Condiments
Side Dishes
Soups, Stews & Chili
Main Dish Recipes:
Beef Entrees
Chicken Entrees
Ground Meats & Sausage
Lamb Entrees
Pork Entrees
Seafood Entrees
Turkey Entrees
Veal Entrees
Vegetarian Entrees
Wild Game Entrees
Health & Diet Recipes:
Diabetic Recipes
Gluten-Free Recipes
Healthier Recipes
World Cuisines:
Asian & Indian
International Dishes
Italian & Mediterranean
Mexican & Southwestern
Specialty Recipes:
BBQ & Grilling Recipes
Holiday Recipes
Hope Pryor's Recipes
Pasta Dishes
Pet Food Recipes
Pizza Recipes
Pumpkin Recipes

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

  1. 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.
  2. 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.
  3. Beat in the remaining tablespoon of butter. Stir in the cheese and serve immediately.

Serves 4.

loading
 
 
 

 
All fields are mandatory!

Select your rating:           

 

 

characters left

Powered by Citricle

| CooksRecipes.com | Cooking Dictionary | Cooking Charts | How-To's and Tips | Video Recipes | Site Map | About Us | Contact Us |

Copyright © 1999 - 2012 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating