3 tomatoes (about 1 1/2
1 pounds) -- cut crosswise
5 cup water -- more if needed
1 1/2 cup chicken stock -- homemade or
1 canned
1 tbsp olive oil
1 onion -- chopped fine
1 1/2 cup pearl barley (about 11
1 ounces)
1 1/2 tsp salt
1 1/2 tbsp butter
6 tbsp parmesan cheese -- grated
2 tbsp heavy cream -- optional
3 tbsp nicoise olives -- chopped
A Recipe for
Barley Risotto With Roasted Tomatoes & Nico
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
What garlic is to food, insanity is to art. |
| Anonymous |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
This Recipe for Barley Risotto With Roasted Tomatoes & Nico is one of thousands in the Recipes-to-go Ethnic Cookbook.
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
If you enjoy this Barley Risotto With Roasted Tomatoes & Nico Recipe - you should enjoy the recipe collections you can find on the websites below:
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
This is a recipe for Barley Risotto With Roasted Tomatoes & Nico from the recipe cookbook of Recipes-to-go (Ethnic)
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
Food Tip |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
Heat the oven to 300 degrees. Put the halved tomatoes, cut-side up,
on a baking sheet. Dry the tomatoes in the oven until shriveled but
still juicy, not hard and dry, about 2 hours. Let cool and then cut
into 1/2-inch pieces.
In a medium saucepan, bring the water and stock to a boil. Remove
from the heat and keep covered.
In another medium saucepan, heat the oil over moderate heat. Add the
onion and cook, stirring occasionally, until translucent, about 5
minutes.
Add the barley and stir to coat. Add about a third of the hot stock
mixture and cook at a gentle boil, stirring occasionally, until
absorbed. Add another third of the stock and cook, stirring
frequently, until absorbed. Add the remaining stock and the salt and
cook, stirring frequently, until the barley is tender, about 1 hour
and 15 minutes total cooking time. Any stock that has not been
absorbed should be thickened by the starch from the barley.
Stir the barley vigorously to make the texture creamier. If it is
dry, add more water. Stir in the butter, Parmesan, the cream, if
using, and three quarters of both the tomatoes and the olives. Serve
the barley risotto topped with the remaining tomatoes and olives.
Chef's Notes: This is a "Dean's Quisine Recipe" from Dean Fearing's
weekly cooking segment on KDFW-TV in the Dallas/Ft. Worth area. Dean
Fearing is the Executive Chef of the Mansion on Turtle Creek in
Dallas.
Recipe By : Dean Fearing of The Mansion on Turtle Creek
From:
Serves: 6
Barley Risotto With Roasted Tomatoes & Nico Recipe brought to you by Recipes To-Go