This recipe comes once again from the August edition of Cooking Light. It was very nice and pretty low calorie. I had never had barley like this before and wasn't sure I would like it, but it was great. I really liked the texture of the barley, as opposed to arborio rice in this different type of risotto. It also helped me use up a lot of my summer produce.
The only thing I will say about the recipe, is that it says it serves six, but I only got four serves out of it. But then again, perhaps we just eat a lot. But keep this in mind if you need six main serves.
Barley Risotto with Summer Vegetables
6 cups water
1 1/2 tsp salt
2 tbs olive oil
1 cup finely chopped yellow squash
1 cup finely chopped orange bell pepper
1 cup cut green beans
1/2 cup minced shallots
2 garlic cloves, minced
1 1/4 cups pearl barley
1/2 cup dry white wine
2 cups chopped tomatoes
1/4 cup chopped fresh basil
1/2 cup crumbled goat's cheese
1. Combine water and salt in a medium saucepan and bring to a simmer over low heat.
2. Heat 2 tsp oil in a large non-stick skillet over medium-high heat. Add squash, bell pepper and beans to pan. Saute 6 minutes or until tender, set aside.
3. Heat remaining oil in large saucepan over medium heat. Add shallots and garlic to pan. Cook 3 minutes, stirring frequently. Add barley, cook 2 minutes, stirring constantly, then add wine. Cook for 2 minutes or until all liquid is absorbed. 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). Add squash mixture and cook for 2 minutes, stirring constantly. Remove from heat and stir in tomato and basil. Top with goat's cheese and serve.