Creamy Barley
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Creamy Barley
| Wed, 08-25-2004 - 9:59pm |
This is the barley recipe I mentioned earlier today. It isn't really "creamy" but it is delicious, sort of nutty and chewy and great with meat. I love it b/c it is so easy. It is from Microwave Gourmet by Barbara Kafka. I made it even before SB, but it is totally SB friendly by omitting the butter, which doesn't make any difference in the flavor:
2 T. unsalted butter (I just omit altogether)
2 T. olive oil (you can add a little to compensate for the butter, but it isn't necesary)
1/2 C. minced yellow onion
1 C. pearl barley
3 C. meat or chicken broth
2 t. salt
Freshly ground black pepper
Heat oil in microwave safe dish (w/a wide bottom and at least 2" high) uncovered at 100% for 2 minutes. Add onions and stir to coat. Cook, uncovered, at 100% for 4 minutes. Add barley and stir to coat. Cook for 2 minutes more.
Remove from microwave and stir in broth. Cook, uncovered, at 100% for 10 minutes. Stir well and cook for 15 minutes more (if using a small microwave, add about 5 minutes to each cooking time). Add salt and pepper and serve hot.
Ellie

It is a great substitute for risotto, it has a very similar feel, probably even moreso if you added parmesan. The recipe is almost identical to a microwave risotto recipe in the same cookbook, which I USED to make all the time.
Ellie
Ellie
Loving mom to
Isaac and Naomi
Oh great!
Susan :)
Phase 2.
Susan :)
Made this last night, and it was yummy.
Making the decision to have a ch
Natalie,
Thanks for the review.