Barley Risotto with Summer Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Regular olive oil is a good choice for sautéing vegetables-it adds a mild olive oil flavor and can stand up to higher-heat cooking. It also coats the barley grains so they don't clump. Try other summer vegetables in this satisfying side dish, such as corn, zucchini, or even lima beans. Ingredients:
6 cups water |
1 1/2 teaspoons salt |
2 tablespoons olive oil, divided |
1 cup finely chopped yellow squash |
1 cup finely chopped orange bell pepper |
1 cup (1/2-inch) cut green beans |
1/2 cup minced shallots |
2 garlic cloves, minced |
1 1/4 cups uncooked pearl barley |
1/2 cup dry white wine |
2 cups chopped seeded peeled tomato (about 2 medium) |
1/4 cup chopped fresh basil |
1/2 cup (2 ounces) crumbled goat cheese |
Directions:
1. Combine 6 cups water and salt in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add squash, bell pepper, and green beans to pan; sauté 6 minutes or until tender. Set aside.
3. Heat remaining 4 teaspoons oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring frequently. Add barley; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add water mixture, 1/2 cup at a time, stirring constantly until each portion of water is absorbed before adding the next (about 45 minutes total). Add squash mixture, and cook 2 minutes, stirring constantly. Remove from heat, and stir in tomato and basil. Top with the goat cheese.
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