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| Balsamic Barley Orzotto |
"Rather than a risotto rice, I use pearled barley for this orzotto. Prep time is almost nil when you have a meals processor to deal with reducing the onion for you. I like serving this with asparagus and Quorn® 'fowl'. Parmesan balsamic sauces cross nicely along this. You can replacement cream for the milk in case you need it a chunk heavier."
Ingredients :
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 half of cups pearl barley
- half cup dry white wine
- 2 three/4 cups water
- 1/four cup balsamic vinegar
- three cubes vegetable bouillon
- half of cup milk
- 1/4 cup Parmesan cheese
- 1 tablespoon dried basil
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 35M |
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- Heat olive oil in a pot over medium-high warmness. Saute onion in hot oil till translucent, approximately 5 mins. Add barley to onion; cook and stir till barley is toasted, approximately 2 mins.
- Stir white wine into barley mixture until absolutely absorbed, 3 to five minutes. Add water, balsamic vinegar, and vegetable bouillon to barley; convey to a boil, lessen heat to low, cover the pot, and simmer until liquid is absorbed, about 10 minutes. Remove pot from warmness.
- Mix milk, Parmesan cheese, and basil into barley.
Notes :
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