Tomato Barley
This barley is cooked like an Italian risotto but it is much richer in fiber. This wonderful side dish goes great with a steak, fresh fish or grilled chicken breast. It's amazing flavor carries the entire meal.
Ingredients
- 10 large plum (Roma) tomatoes, about 2 lb. total weight, peeled and each cut into 4 wedges
- 2 tablespoon(s) extra virgin olive oil
- 1 teaspoon(s) salt, to taste
- 1/2 teaspoon(s) freshly ground black pepper
- 4 cup(s) vegetable stock or broth
- 32 floz water
- 2 shallots, chopped
- 2 floz dry white wine
- 2 cup(s) pearl barley
- 3 tablespoon(s) chopped fresh basil, plus whole leaves for garnish
- 3 tablespoon(s) chopped fresh flat-leaf (Italian) parsley
- 1 1/2 tablespoon(s) chopped fresh thyme
- 1/2 cup(s) grated Parmesan cheese, plus extra ungrated Parmesan for making curls for garnish
Instructions
- Preheat the oven to 450 degrees.
- Arrange the tomatoes on a nonstick baking sheet.
- Drizzle with 1 tbsp of the olive oil and sprinkle with 1/4 tbs of the salt and 1/4 tbs of the pepper.
- Toss gently to mix.
- Roast until the tomatoes are softened and beginning to brown, 25 to 30 minutes.
- Set aside 16 tomato wedges to use for a garnish.
- In a saucepan, combine the vegetable stock and water and bring to a boil over high heat.
- Reduce the heat to low and keep at a simmer.
- In a large, heavy saucepan, heat the remaining 1 tbsp olive oil over medium heat.
- Add the chopped shallots and saute until soft and translucent, 2 to 3 minutes.
- Stir in the white wine, if using, and cook until most of the liquid evaporates, 2 to 3 minutes.
- Stir in the barley and cook, stirring, for 1 minute.
- Stir in 1/2 cup of the stock mixture and cook until the liquid is completely absorbed, stirring occasionally.
- Continue stirring in the stock mixture in 1/2 cup increments, cooking each time until the liquid is absorbed before adding more, until the barley is tender, 45 to 50 minutes total.
- Remove from the heat and fold in the tomatoes, chopped basil, parsley, thyme and grated cheese.
- Add the remaining 3/4 tbs salt and 1/4 tbs pepper and stir to combine.
- Divide the risotto among warmed individual shallow bowls.
- Garnish with the reserved roasted tomato wedges and the whole basil leaves.
- Using a vegetable peeler cut a curl or two of Parmesan cheese for topping each serving.
Nutrition
Calories: 1718.78kcalCarbohydrates: 291.24gProtein: 54.67gFat: 43.43gSaturated Fat: 12.22gCholesterol: 43mgSodium: 6002.8mgFiber: 66.81gSugar: 52.82g
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