I attempted to post this recipe just before the Greek Barley Salad,
but I'm not seeing the post. Just in case, here it is again. I
haven't tried it yet, but it looked so good, I stuck it into
MasterCook for future reference.

* 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.

On Thu 05 Feb 2009 08:29:11p, Damsel in dis Dress told us...

> I attempted to post this recipe just before the Greek Barley Salad,
> but I'm not seeing the post. Just in case, here it is again. I
> haven't tried it yet, but it looked so good, I stuck it into
> MasterCook for future reference.
>
> * 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"
>

Oh, that's sounds good, Carol! Barley is one of my favorite grains. A
must try, as is the Greek Barley Salad. Thanks!

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
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