+
4 (1)

Category: Sides

Toasted barley risotto with broccoli

Whole grains add crunch and nutty flavor to dishes. Here I use barley in a rich-tasting risotto with broccoli, millet in Cheddar-buttermilk biscuits and wheat berries in a flavorful chicken salad. These recipes may give you ideas for adding whole ... Read more

Total time: 30 minutes | Serves 2 to 4
  • 4 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 cup pearl barley
  • 2 large shallots, minced
  • 1 large clove garlic, minced
  • 2 cups trimmed broccoli florets, separated into small buds
  • 2 teaspoons butter
  • Salt, pepper

Step 1Bring broth to a boil, then decrease heat so it simmers and stays hot.

Step 2Heat oil in 3-quart saucepan over medium heat. Add barley. Cook, stirring often, until golden, about 5 minutes. Add shallots and garlic. Cook until just starting to soften, about 2 minutes.

Step 3Add 1/2 cup broth. Simmer, uncovered, stirring often with wooden spoon, until most--but not all--of broth is absorbed. Continue adding 1/2 cup broth and cooking in this manner until barley is tender, about 20 minutes total. Toward end of cooking, add the last broth cautiously to avoid having excess liquid when barley is done. Risotto should be creamy but not runny. (Can be made ahead and refrigerated. Gently reheat over low heat until hot, stirring constantly and adding hot broth or water as needed.)

Step 4To serve, stir broccoli and butter into hot risotto; cover and set aside until broccoli is just starting to get tender, about 2 minutes. Taste and adjust seasoning with salt and pepper. Serve hot.

Each of 4 servings:
268 calories; 693 mg sodium; 5 mg cholesterol; 7 grams fat; 45 grams carbohydrates; 9 grams protein; 8.36 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Parsnips and charred radicchio
Canter's egg salad
Sorrel flan
Wild Rice With Apricots