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Barley Risotto
Serving Size : 6
1/2 cup finely chopped onion
2 tablespoons unsalted butter
3 cups chicken broth
1 cup water
1 cup pearl barley
1 cup frozen peas, thawed
1/2 cup pecans, toasted and chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh mint leaves, finely chopped
2 tablespoons lemon zest, freshly grated
In a large heavy saucepan cook onion in butter over moderate heat,
stirring, until softened. Add 2 cups broth, water, and barley and
simmer, covered, until most of liquid is absorbed and barley is al
dente, about 30 minutes. Gradually add remaining cup broth, about
1/4 cup at a time, stirring constantly and letting each addition
be absorbed before adding next, until absorbed. Stir in remaining
ingredients and remove pan from heat. Season barley with salt and
pepper.
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Barley Pilaf 02