Quick Risotto Recipe: Use Barley!

I love risotto, but let's face it, there is no quick recipe for the traditional method of making it. This causes me to try crazy things to replicate the taste (like this recipe: sweet potatoes and brown rice risotto), but not the work...hence the creation of barley risotto.

Barley is an annual grass grain that is pretty well ignored by the average person. In fact, when I mentioned to the family that I had bought some barley and was very excited about trying it, they all asked if I was making soup. When I said no, they gave me blank stares...

Barley (also called groats) is a great source of fiber and contains all 8 amino acids. It comes in several different forms, the least processed being the most nutritious and taking the longest to cook. It is very easy to prepare...functions much the same way rice would, which is what makes it perfect for this recipe.

Here's how it works:

Choose the type of barley you will be using. Check the label for cooking times and liquid needed. Just like with different types of rice, this will vary.

Measure out how much you want to make...1 cup uncooked equals about 2.5-3 cups cooked. Make sure you have the directed amount of vegetable or chicken stock on hand.

Mince a shallot or two and grate a cup or so of Parmesan cheese

Over medium heat, warm a couple of tablespoons of olive oil and a couple of tablespoons of butter. Add shallots and barley and stir to coat. Let toast until barley browns lightly. Add salt and pepper...don't be skimpy.

Pour in stock, bring to a boil. Cover and simmer according to directions. When finished, add Parmesan cheese, stir. Serve.

Barley is naturally creamy and starchy, which makes the end product feel a lot like risotto. I would suggest trying dried herbs (rosemary, oregano, thyme, etc) for flavor variation. You can also start this the same way, then add a bit of cream, brown sugar and cinnamon and have a yummy breakfast!

Comments

[Janis]

Thanks for the tip about barley risotto!

Leftover risotto? Make patties, dredge 'em in cornmeal or corn grits, and then lightly fry them in a little extra virgin olive oil until golden. I serve the patties with a fragrant mix of braised tomatoes, Great Northern beans, spinach and garlic - and you would never guess these were leftovers. My DH seems to like this dish better than the original. It freezes well, too.