Barley Risotto Style Recipes

Steps:

• in olive oil, saute onion and garlic until softened.
• add mushrooms, cook until browning.
• add barley and cook for 5 minutes until lightly toasted.
• add white wine, add 3 c stock, tomato, salt& pepper.
• bring to boil, cover and simmer 25 minutes, stirring occasionally.
• add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.

Steps:

• Bring chicken broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and add barley. Lightly saute: you actually are toasting the barley. Add vegetables to the barley and saute them until translucent. Add bay leaf and garlic. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter as the last step for more flavor and creaminess to risotto.

Steps:

• For the vegetable stock: Add the vegetable stock, onion, carrots and celery to a large saucepan. Bring to a boil, then maintain at a simmer while making the risotto.
• For the risotto: Add the olive oil to a large heavy-bottomed saucepan set over medium-high heat. When hot add the barley and saute until lightly toasted, 2 to 3 minutes. Add the shallots, garlic, Vidalia onions and salt; cook, stirring often with a wooden spoon, until the shallots become translucent, 6 to 8 minutes. Add the shiitakes and thyme leaves and cook for another 3 to 4 minutes. Next, begin adding the vegetable stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir frequently throughout; this brings out the starch in the barley. When the barley is tender and all of the vegetable stock has been used, remove the risotto from the heat and stir in the butter, Parmesan and pepper. Transfer to a serving platter and garnish with the parsley. Serve immediately.

Steps:

• Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.
• Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.
• Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Spoon risotto into bowls and serve immediately.

Steps:

• Saute the onion and celery quickly in butter, about 3 minutes.
• Add wine; reduce wine over high heat. Season with pepper.
• Add cooked barley and chicken broth and bring to boil. Cook 10 minutes.
• Stir in cheese, butter and mushrooms.
• Serve with additional cheese.

Steps:

• In a saucepan, bring the broth to a boil. Cover and turn off the heat.
• Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add onion and saute until soft. Reduce heat to low.
• Add barley and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed.
• Add hot broth, 1/2 cup at a time, stirring frequently and adding more as broth absorbs. (This should take about 30 minutes. You may have broth left over, or you may need to add more to get barley to desired consistency.)
• Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft.
• Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.

Steps:

• Preheat the oven to 400°F.
• Wash and trim the beets, leaving a little of the stems intact so that you do not cut into the beets themselves. Wash the beet leaves and add them to the leafy greens for sautéing. Put the beets in a casserole dish with 3 tablespoons water. Cover tightly and roast until the beets are very tender, about 45 minutes. When cool, pull off and discard the skins and coarsely chop the beets. Put the beets in a bowl and mash them coarsely. Add the zest, lemon juice, 3 tablespoons of the olive oil, and a dash of salt. Mix well and set aside.
• Pour the stock into a pot and bring to a boil. Decrease the heat to a simmer.
• Heat a large soup pot over medium-high heat. Add the remaining 3 tablespoons olive oil, then the onion, and sauté until translucent, about 5 minutes. Remove the barley from the soaking water, then add the barley and garlic to the soup pot and sauté for 1 minute. Stir in the wine and cook until it has evaporated, about 2 minutes. Ladle a cup of stock into the risotto and stir until the liquid is absorbed. Repeat, adding the stock 1 cup at a time, until the barley is tender. This will take about 30 minutes. Reserve 1/4 cup of the stock to stir into the risotto at the very end.
• When the barley is tender, stir in all but a few tablespoons of the beets and cook for 1 minute. Turn off the heat and fold in 1 cup of the ricotta and the remaining 1/4 cup stock.
• To serve, put a cup of risotto on each plate and spoon a little olive oil on top. Top with the remaining ricotta and the reserved diced beets. Serve with the leafy greens, seasoning with pepper.