[a broad abroad]

Barley "Risotto"

2 ½ cup vegetable stock
1 cup white wine
3 tsp olive oil
3 shallots, chopped finely
2 cloves of garlic, minced
1/3 cup Romano cheese
3/4 cup pearl barley, rinsed
1/4 tsp pepper
1 pinch salt

DIRECTIONS

1. In saucepan, heat vegetable stock and wine. Keep the liquid hot, but barely simmering. Do not boil.

2. In a separate saucepan, heat 2 tsp. of oil over medium heat; cook shallots and garlic until softened. Stir in barley.

3. Add hot liquid, 1/2 cup (125 mL) at a time, stirring until liquid evaporates. Add more liquid as needed until all liquid is absorbed and barley is tender, about 45 minutes.

4. Add Romano, pepper and salt. Mix well, until cheese incorporates well. With fork, stir in remaining 1 tsp of oil.

Serving size: 1/2 cup

* Make-ahead: Cover and set aside for up to 20 minutes; rewarm if necessary.

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Barley Risotto with Kale or Spinach

We've taken poetic license here calling this dish a risotto. Aside from barley instead of rice, it has all the components of a risotto therefore making it a wonderful accompaniment for hearty stews and roasted poultry. The turmeric here is to mimic the saffron-based hue of a traditional Milanese risotto.

1 small onion, finely chopped
1 teaspoon olive oil
1 cup pearled barley
2 3/4 cups water
1 teaspoon salt
1/2 teaspoon turmeric (optional)
1 package (10 ounces) frozen chopped kale or spinach, thawed
1/2 cup grated Parmesan cheese
1/2 teaspoon pepper
2 teaspoons unsalted butter, cut up

1. In a medium saucepan, heat oil over low heat. Add onion and saute five minutes until golden brown. Add barley, stirring to coat.

2. Stir in water, salt, and turmeric, and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, for 25 minutes or until barley is almost tender.

3. Stir in kale and cook 10 minutes or until barley is tender. Remove from heat; stir in Parmesan, pepper, and butter.

Nutritional Information

Per serving: 289 calories, 7.8g total fat, 3.9g saturated fat, 2.6g monounsaturated fat, 0.7g polyunsaturated fat, 9.7g dietary fiber, 12g protein, 45g carbohydrate, 15mg cholesterol, 830mg sodium.
Good source of: beta-carotene, copper, fiber, indoles, iron, lutein, magnesium, niacin, potassium, quercetin, riboflavin, selenium, thiamin, vitamin B6, vitamin C, vitamin K, zinc.

Number of Servings: 4

Preparation Time: 50 minutes

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Wild Mushroom And Barley Risotto

50 grams butter
450 grams fresh porcini, wiped clean and sliced
300 grams pearl barley
1 small onion, peeled and finely chopped
1 sprig fresh rosemary, stalk discarded and leaves finely chopped
150 milliliters dry white wine
1.5 liters hot vegetable stock
1 bunch fresh chives, snipped
salt and freshly ground black pepper
shavings of parmesan cheese to serve

Preparation:
- Melt 15g of the butter in a large pan and add the onion. Cover with dampened greaseproof paper (the paper should touch the onion), then put on the lid. Cook the onion for 5 minutes until soft but not coloured.
- Stir the porcini, barley and rosemary into the onion and cook for 2 minutes.
- Stir in the wine and simmer until the wine has been absorbed.
- Gradually add the stock, a ladleful at a time, stirring and adding more stock as each addition is absorbed. The total cooking time will be 30-40 minutes.
- Stir the chives and remaining butter into the risotto, and season well with salt and freshly ground black pepper.
- Garnish with Parmesan cheese shavings and serve with more freshly ground black pepper.