Barley Risotto is a wonderful way to get whole grain. Easy, scrumptious vegetarian recipe. Leave out the parmesan cheese and it would be vegan, and still mighty good.
This easy vegetarian dish, Barley Risotto, is ready in about 45 minutes. And it’s so good. When I was diagnosed as diabetic, I began to look for interesting, tasty whole-grain dishes that are low in fat. I have always loved barley in commercial vegetable soup. I thought I would probably like it other ways, too.
It’s hearty and surprisingly flavorful. I serve it with a green salad and fruit. Simple. Delicious meal.
The recipe is based on a Moosewood Restaurant recipe called “Risotto-style Barley” found in Moosewood Restaurant New Classics, one of my favorite cookbooks.
What You Need
Barley Risotto Recipe
Creamy vegetarian, whole grain dish.
- 2 1/2 cups vegetable stock
- 1/2 teaspoon dried ground thyme
- 1/4 teaspoon crumbled saffron (optional)
- 3 tablespoons olive oil
- 1 medium onion (chopped, about 1 cup)
- 3 cloves garlic (minced)
- 1 cup pearl barley
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Place vegetable stock and spices in a small saucepan and bring to a boil. Cover and set aside.
Heat 2 tablespoons of oil in a large skillet. Add leeks and garlic. Saute on medium heat for about 5 minutes until softened.
Stir in the barley and toss to coat with oil. If needed, add one more tablespoon of oil.
Add wine and cook until wine is absorbed, stirring frequently.
Add the stock you set aside earlier and bring to a boil. Cover and reduce the heat to low.
Continue to cook until the liquid is all absorbed and the barley is al dente, about 30-35 minutes, stirring frequently.
If the barley is too chewy, add a bit more liquid.
Stir in the cheese until it melts and serve immediately.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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