Low in fat, but high in fiber, this delicious dish from our Test Kitchen puts a twist on typical risotto. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley.
- 3 cups water
- 3 teaspoons sodium-free chicken bouillon granules
- 3/4 cup medium pearl barley
- 1/4 cup finely chopped onion
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 1/2 cup white wine or additional water
- 3 tablespoons minced fresh parsley
- 2 teaspoons grated lemon peel
- 1/8 teaspoon salt
- In a small saucepan, bring water to a boil; add bouillon and stir until dissolved. Reduce heat and keep warm.
- In a large nonstick skillet over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same skillet, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed.
- Add heated bouillon, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 20 minutes). Add the parsley, lemon peel and salt; cook and stir until heated through. Serve immediately. Yield: 4 servings.
Originally published as Barley Risotto in Light & Tasty December/January 2008, p63
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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