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Thread: REC - Barley "Risotto"

  1. #1
    Damsel in dis Dress Guest

    Default REC - Barley "Risotto"

    I attempted to post this recipe just before the Greek Barley Salad,
    but I'm not seeing the post. Just in case, here it is again. I
    haven't tried it yet, but it looked so good, I stuck it into
    MasterCook for future reference.

    * Exported from MasterCook *

    Barley "Risotto"

    Recipe By :Linda Carter: Chicago, Illinois
    Serving Size : 6 Preparation Time :0:00
    Categories : Side Dishes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    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 "risotto" with salt and
    pepper.

    Source:
    "http://www.epicurious.com/"
    Copyright:
    "Gourmet, April 1996"

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    Change "invalid" to JamesBond's agent number to reply.

  2. #2
    Wayne Boatwright Guest

    Default Re: REC - Barley "Risotto"

    On Thu 05 Feb 2009 08:29:11p, Damsel in dis Dress told us...

    > I attempted to post this recipe just before the Greek Barley Salad,
    > but I'm not seeing the post. Just in case, here it is again. I
    > haven't tried it yet, but it looked so good, I stuck it into
    > MasterCook for future reference.
    >
    > * Exported from MasterCook *
    >
    > Barley "Risotto"
    >
    > Recipe By :Linda Carter: Chicago, Illinois
    > Serving Size : 6 Preparation Time :0:00
    > Categories : Side Dishes
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 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 "risotto" with salt and
    > pepper.
    >
    > Source:
    > "http://www.epicurious.com/"
    > Copyright:
    > "Gourmet, April 1996"
    >


    Oh, that's sounds good, Carol! Barley is one of my favorite grains. A
    must try, as is the Greek Barley Salad. Thanks!

    --
    Wayne Boatwright
    e-mail to wayneboatwright at gmail dot com
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