Moosewood: Risotto-Style Barley

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* Exported from MasterCook *

 

Risotto-Style Barley

 

Recipe By : Moosewood Restaurant New Classics, page 143

Serving Size : 4 Preparation Time :0:00

Categories : *Grains Grains And Cereals

Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups vegetable stock

1/2 teaspoon dried thyme

1/4 teaspoon crumbled saffron

2 tablespoons olive oil

1 cup sliced and well rinsed leeks

(Use the white and tenderest green parts

only)

2 garlic cloves -- minced or pressed

1 cup pearled barley

1/2 cup dry white wine

1/2 teaspoon salt

1/4 cup grated Parmesan cheese -- up to 1/2

 

Serves 4. Total time: 1 hour

 

While true risottos are made with rice, the chewy kernels of pealed barley

with their creamy exteriors make an excellent substitute. The outer hulls

of pearled barley have been removed, allowing each grain to release surface

starch as it cooks, which results in a silky sauce. Although the bran and

hulls have the most nutrients, pearled barley is still an excellent source

of dietary fiber.

 

In a small saucepan, bring the stock, thyme, and saffron to a boil. Cover

and set aside.

 

Warm the oil in a medium saucepan. Add the leeks and garlic and sauté on

medium heat until softened, about 5 minutes. Sir in the barley and toss to

coat it with oil. Add the wine and cook, stirring often, until the wine is

absorbed

 

Add the hot stock and bring to a boil; then cover and reduce the heat to

low. Cook the barley, stirring every 5 minutes or so, until the stock is

absorbed and the barley is al dente, about 30 to 35 minutes. Add a little

more stock or water if the barley is too chewy for your taste. Add the

salt and 1/4 cup of Parmesan and stir until the cheese melts.

 

Serve at once, passing more cheese at the table, if desired.

 

PER 5-OUNCE SERVING: 353 CALORIES, 10 G PROTEIN, 10.4 G FAT, 52.2 G

CARBOHYDRATES, 2.7 G SATURATED FATTY ACIDS, 6.7 MG CHOLESTEROL, 566.2 MG

SODIUM, 9.7 G TOTAL DIETARY FIBER

 

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