| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 6 cups chicken broth
- 1/8 cup canola oil
- 1 pound bag pearl barley
- 1 zucchini, medium dice
- 1 yellow squash, medium dice
- 1 carrot, medium dice
- 1 red onion, medium dice
- 1 bay leaf
- 1 clove garlic, chopped
- 1/4 cup whole unsalted butter
Instructions
- Bring chicken broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and add barley. Lightly saute: you actually are toasting the barley. Add vegetables to the barley and saute them until translucent. Add bay leaf and garlic. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter as the last step for more flavor and creaminess to risotto.
Nutrition Facts
| Calories | 413 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 20 milligrams |
| Sodium | 950 milligrams |
| Carbohydrates | 64 grams |
| Dietary Fiber | 13 grams |
| Protein | 10 grams |
| Sugar | 3 grams |
Reviews
maybe i didnt do something right, or maybe this is what barley tastes like,, but after cooing much longer than the recipe called for (and yes I have added more liquid), the barley stayed very tough and chewy with a bit of slimy texture.
If this is how they are, then hats fine I wont cook with barley again, lol, but i am wondering if anyone else had the same problem..
If this is how they are, then hats fine I wont cook with barley again, lol, but i am wondering if anyone else had the same problem..
Since you don’t cook with barley every day it would have been good to mention the cooking times
I love this barley recipe. It’s a nice change from regular risotto and very healthy. It’s also easy to make and my husband loved it as well.
Didn’t have any zucchini or squash but I subbed in some celery and added some broccoli and cauliflower after a few minutes. Delicious, gave me an excuse to stand around the warm stove, and everyone was impressed! Might need to add some more liquid to get the “right” consistency.
This is creamy and delicious. As a vegetarian I changed the broth to vegetable broth and increased the amount of vegetables in the dish. With the amount of barley utilized the dish can easily handle it. Living in Colorado 8 cups of broth is needed to achieve the same consistancy as at sea level. This dish is very adaptable to my area. Add a green salad and you’ve got a great meal. Tasts even better the next day!
After having a barley risotto at a local restaurant, I decided to make some at home. This recipe was really easy, and incredibly delious. It can be made a day ahead, and heated the next day. The combo of vegetables and the nutty flavor of the barley were a wonderful combination. Better than the restaurants version. Thank you Food TV!