Amarante
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Wed, Aug 17 2022, 7:59 am
The notes suggest this as a main dish which I guess is possible since barley is a good source of protein but I made this as a side.
Excerpt From: Jan Scott - Oven to Table
MAKE AHEAD, KID FRIENDLY, GLUTEN-FREE
They say what grows together goes together, so why not take full advantage of late summer’s succulent produce to make a meatless meal that’s designed for warm-weather eating. Like rice, barley is high in starch and lends itself well to being simmered and stirred into a creamy risotto, but the high fibre content will help keep you feeling full for just a little longer. Feel free to stir fresh corn into the pot as well. To make the dish vegan or pareve, use vegetable broth and omit the Parmesan cheese at the end.
Serves 4
¼ cup (60 mL) extra-virgin olive oil, plus extra to finish
1 medium yellow onion, grated
1 clove garlic, grated or pressed
Kosher salt
1 cup (250 mL) pot barley
4 cups (1 L) Whole Chicken Broth or store-bought chicken or vegetable broth
2 medium zucchini, finely diced
½ pint cherry tomatoes, halved (about 1 cup/250 mL)
¾ cup (175 mL) parsley leaves, chopped
¾ cup (175 mL) basil leaves, finely chopped
Freshly ground black pepper
¼ cup (60 mL) freshly grated Parmesan cheese, plus extra for garnish
1. In a medium Dutch oven (4 to 6 quarts/3.8 to 5.7 L), heat the oil over medium-high heat. Add the onion and garlic, season with a generous pinch of salt, and sauté until softened, about 3 minutes.
2. Stir in the barley, broth, and zucchini and bring to a boil. Reduce the heat, cover, and simmer for 45 minutes, stirring vigorously for 15 seconds or so once or twice through the cooking time.
3. Fold in the tomatoes, parsley, basil, pepper, and Parmesan. Taste and check seasonings, adding more salt if needed. Serve with a drizzle of oil and additional Parmesan.
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