Mayo Barley and roasted tomato risotto

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Mayo Barley and roasted tomato risotto

10 large plum (Roma) tomatoes, about 2 pounds total weight, peeled and

each cut into 4 wedges

2 tablespoons extra-virgin olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 cups vegetable stock or broth

3 cups water

2 shallots, chopped

1/4 cup dry white wine, optional

2 cups pearl barley

3 tablespoons chopped fresh basil, plus whole leaves for garnish

3 tablespoons chopped fresh flat-leaf (Italian) parsley

1 1/2 tablespoons chopped fresh thyme

1/2 cup grated Parmesan cheese, plus extra ungrated Parmesan for

making curls for garnish

 

 

 

 

 

Preheat the oven to 450 F.

 

Arrange the tomatoes on a nonstick baking sheet. Drizzle with 1

tablespoon of the olive oil and sprinkle with 1/4 teaspoon of the salt

and 1/4 teaspoon of the pepper. Toss gently to mix. Roast until the

tomatoes are softened and beginning to brown, 25 to 30 minutes. Set

aside 16 tomato wedges to use for a garnish.

 

In a saucepan, combine the vegetable stock and water and bring to a

boil over high heat. Reduce the heat to low and keep at a simmer.

 

In a large, heavy saucepan, heat the remaining 1 tablespoon olive oil

over medium heat. Add the chopped shallots and saute until soft and

translucent, 2 to 3 minutes. Stir in the white wine, if using, and

cook until most of the liquid evaporates, 2 to 3 minutes. Stir in the

barley and cook, stirring, for 1 minute. Stir in 1/2 cup of the stock

mixture and cook until the liquid is completely absorbed, stirring

occasionally. Continue stirring in the stock mixture in 1/2 cup

increments, cooking each time until the liquid is absorbed before

adding more, until the barley is tender, 45 to 50 minutes total.

Remove from the heat and fold in the tomatoes, chopped basil, parsley,

thyme and grated cheese. Add the remaining 3/4 teaspoon salt and 1/4

teaspoon pepper and stir to combine.

 

Divide the risotto among warmed individual shallow bowls. Garnish with

the reserved roasted tomato wedges and the whole basil leaves. Using a

vegetable peeler, cut a curl or two of Parmesan cheese for topping

each serving.

SERVES 8

 

Per serving: Calories 285; Total fat 8 g; Fiber 9 g.

Monounsaturated fat 4 g; Saturated fat 2 g; Protein 9 g; Cholesterol

6 mg; Carbohydrate 46 g; Sodium 480 mg.

 

Source: This recipe is one of 150 recipes collected in The New Mayo

Clinic Cookbook, published by Mayo Clinic Health Information and

Oxmoor House, and winner of the 2005 James Beard award.

Formatted by Chupa Babi in MC: 06.30.06

 

Dietitian's tip: When cooked slowly, barley takes on a creamy texture

like that of the short-grain arborio rice used in Italian risottos —

but with a lot more fiber. Serve as a hearty side dish or light

vegetarian main course.

 

 

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