Creamy Barley With Tomatoes And Greens Recipes

VEGETARIAN BARLEY CASSEROLE WITH SUN-DRIED TOMATO AND BASIL PESTO

Steps:

• For the risotto:
• Bring vegetable broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and saute onion until it is translucent. Add barley (or rice) and lightly saute to toast the barley. Add wine and stir for about 2 minutes until it is absorbed. Begin slowly adding broth, 1 ladle-full at a time, to the barley pan, stirring as you go. The friction of the stirring will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Stir in ricotta to add creaminess, then crumble in goat cheese (to add cohesiveness), stir, cover and set aside.
• For the pesto:
• Place basil in food processor, add pine nuts and garlic, and pulse until chopped. Scrape into a bowl, add Parmesan and stir in oil to form a thick smooth paste. Add black pepper, to taste.
• Preheat oven to 350 degrees F.
• Spread half of the barley (or rice) mixture over the bottom of a lasagna dish or large casserole. Top with half of the sun-dried tomatoes and then with half of the basil pesto. Repeat for a second layer. Bake covered with foil for 25 minutes, then remove foil and continue to bake for 5 minutes to let top layer of pesto become toasted. Remove from oven and let rest for 10 minutes. Serve garnished with fresh basil sprigs.

CREAMY BARLEY WITH TOMATOES AND GREENS

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
• Add the barley, tomatoes, wine, and water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
• Add the mustard greens until the greens are tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.

TOMATO AND BARLEY SOUP

Steps:

• Heat the olive oil in a large pot.
• Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
• While they are cooking pour the barley into a dish with water to cover.
• Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
• Drain the barley and add to the pot.
• Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
• Add more water or broth if it thickens too much.