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Wednesday, October 7, 2020

Richly Risotto

 Janet Groene's 

 Toasted Barley Risotto
 

   This versatile, easy, one-pot wonder is a vegetarian main dish when made with vegetable broth and maybe some meaty, cooked beans.  It can also be a starch side dish with meat from the grill, or make it a one-dish main by stirring in diced, cooked meat or seafood.  Make six main dish servings or 10 to 12 side dish servings. It's also a good choice to freeze in smaller portions.
    The more different vegetables you add, the more nutritious and colorful it is. Here’s one more  talent for this tasty dish. Stir an egg or two into leftovers the next day, form into patties and fry in hot oil until crusty on both sides. Good with applesauce.

2 tablespoons olive oil or butter
Medium onion, finely diced
2 cups pearl barley
3 to 4 cups diced mixed root vegetables (carrot, onion, parsnip, rutabaga)
½ teaspoon crumbled thyme
1-quart carton vegetable or chicken broth
2 cups water
Salt, pepper to taste
Grated Parmesan cheese (optional)

    Heat oil or butter in a large pot and sizzle barley about 2 minutes or until it turns light brown. Gradually stir in peeled, diced vegetables. Sprinkle with thyme. Add water and broth, cover, reduce heat and simmer until barley and vegetables are tender. Adjust seasonings. Sprinkle with cheese.

See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com

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