This recipe came to be when I was preparing risotto and realized I was out of Arborio rice; I used barley instead. The results were so delicious that I now prefer this version.
Recipe information
Yield
Serves 4 to 6 as a side dish
Ingredients
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 finely chopped fresh parsley leaves
2
tablespoons finely chopped fresh mint leaves
2
teaspoons freshly grated lemon zest
Need to make a substitution?
Preparation
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.