I have not tried this yet, but it looked good enough that I stuck it
into MasterCook awhile back.


* Exported from MasterCook *

Barley "Risotto"

Recipe By :Linda Carter: Chicago, Illinois
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 fresh parsley -- finely chopped
2 tablespoons fresh mint leaves -- finely chopped
2 tablespoons lemon zest -- freshly grated

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.

Source:
"http://www.epicurious.com/"
Copyright:
"Gourmet, April 1996"

--
Change "invalid" to JamesBond's agent number to reply.