this delicious barley “risotto” is best served at room temperature. the texture of the barley is so AWESOME!! i’m really becoming a big fan of this oh so beloved grain of an oh so beloved sister crow~
Barley Risotto
1 onion chopped coarsely
2 or so cloves of garlic
1 cup pearled barley
10 oz frozen chopped spinach (or mixture w/fresh)
3+ cups chicken broth
1 bay leaf
2 chopped roma tomatoes
1 can chick peas, drained
fresh parm
s&p
saute onion and garlic until translucent. add barley, saute to coat. add chicken broth and bay leaf and simmer 30-45 minutes covered. once barley is soft (you may have to add more broth and continue to simmer until you get here) and to your liking, add the tomatoes, pea, and spinach. cook about 5 more minutes, or until spinach is thawed/wilted and warmed through.
remove from heat, add grated parm and salt and pepper to taste.
The Story of Riane
Told by Mo
One of the first and most memorable meals I shared with Riane was over a bottle of chilled chardonnay and a steaming pot of fondue. With nearly ten women on her guest list, Riane whipped up the yummiest beer and mustard fondue I’ve ever had. This cook must have known the way to a crow’s heart is undoubtedly through cheese! Needless to say, our friendship continued to grow from there.
Hailing from the great state of Oregon Riane Welch grew up loving the outdoors. Her love of Mother Nature shows in her cooking, as Riane is one of the fiercest grilling machines that ever walked the earth. Combining summer sun with a grilled meal can only lead to success as Riane has showed us with dishes such as giant portobellos topped with manchego and spinach, juicy flavorful burgers and seafood skewers. The adventurous Riane has also been known to add a little Asian flair to her meals with her spring rolls, hand-rolled sushi and delicious stir-frys.
Have I mentioned this Crow’s love affair with mushrooms? As far as Riane is concerned, the more mushrooms the merrier! The same can be said of her company-Riane loves to cook for big groups (as all Crows do) and whether it’s fondue, sushi or a big mushroom soup, this crow can whip up a family style meal in two shakes of a lambs tail! Her adventurous attitude towards food and her generous nature make cooking with Riane a true pleasure to anyone who has the chance to team up with her in the kitchen.
http://crowsinthekitchen.com
LOVE BARLEY! I can't wait to check this out, I like how it doesn't look too labor intensive like most risottos.
Making this tonight. And Holly, don't be scared of risotto. All you have to do is stir stir sirtrisitirisir
Totally made this tonight….
Mine turned out a little soupy and looking nothing like riane's photo because I was in a rush and didn't bother to measure the liquid, but still super tasty! We ate all of it, hot, so i am sad there are no leftovers. I used fresh spinach and also dropped a teasponn of sesame chili oil in there earley on in the process. I also sauteed the onions/garlic with my usual risotto oli-butter ratio.