Risotto-Style Barley And Vegetables

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Risotto-Style Barley And Vegetables

 

2/3 cup thinly-sliced zucchini

1/3 cup chopped onion

1/3 cup chopped carrot

1/4 teaspoon dried rosemary, crushed

1/8 teaspoon freshly-ground black pepper

1 tablespoon olive oil or cooking oil

2/3 cup quick-cooking barley

1 3/4 cups vegetable stock or one 14 1/2 oz. can

vegetable broth

1/4 cup evaporated milk, half-and-half, or light cream

 

In a medium saucepan cook and stir the zucchini,

onion, carrot, rosemary, and black pepper in hot oil

just until vegetables are tender. Stir in barley.

Meanwhile, in a small saucepan bring Vegetable Stock

to boiling. Reduce heat and simmer. Slowly add 1 cup

of the stock to barley mixture, stirring constantly.

Continue to cook and stir over medium heat until

liquid is absorbed. Add the remaining stock, about 1/2

cup at a time, stirring constantly until liquid is

absorbed. (This should take 10 to 15 minutes total.)

Stir in the evaporated milk. Cook and stir for 2

minutes more. Season to taste with salt and additional

black pepper.

 

 

 

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