A comfortable and smooth slurp of minestrone is all good and good, though I’m even some-more prejudiced to a next-day thickening that occurs when a soup’s pasta or grains have been refrigerated in tomato-y broth. The outcome is risotto-like, enlivening recipe developers to hitch “-otto” to a tail finish of such plate names.
This barlotto is my new favorite of that genre, done with pearl barley. What a pellet loses in fiber — vs. a hulled reflection — it creates adult for by cooking faster while maintaining a evil chew. Here, sun-dried tomatoes amp adult a red flavor, and a squish cooks only prolonged adequate in a one-pot brew to turn tender.
You could toss in uninformed or dusty herbs, though we like a morality of a dish’s onion and garlic.
Should we find yourself with cold leftovers, puncture in with a ladle before we comfortable them adult with a douse of H2O or some-more unfeeling broth.
1/2 vast red onion
3 cloves garlic
1 tablespoon extra-virgin olive oil
1/2 middle zucchini
1/2 middle yellow squash
1 whole roasted red peppers (from a jar)
8 sun-dried tomatoes (vacuum-packed, preferably)
1 1/2 cups pearl barley (see headnote)
4 1/2 cups no-salt-added unfeeling broth
2 cups no-salt-added canned dejected tomatoes and their juices
Shavings of Parmigiano-Reggiano cheese, for portion (optional)
Mince a onion (about 3/4 cup) and garlic; together is okay.
Heat a oil in a vast nonstick skillet or saute vessel over middle heat. Once a oil shimmers, stir in a onion and garlic. Add a three-fingered splash of a salt and prepare for 6 to 8 minutes, until softened, stirring as needed.
Meanwhile, trim a zucchini and squish halves, afterwards cut them any into skinny rounds. Coarsely clout a roasted red pepper. Cut any sun-dried tomato in half lengthwise.
Stir a pearl barley into a skillet; prepare for a notation or two, afterwards supplement a zucchini, squash, roasted red peppers and sun-dried tomatoes, stirring to incorporate.
Add about one-quarter of a broth; prepare for a few minutes, afterwards stir in a half cup. Continue in a same light cook-and-add demeanour to use a sum of 2 1/2 cups of a broth.
Add a canned tomatoes and their juices; once a glass earnings to effervescent during a edges, ambience a barley to check for doneness. If it seems a small chewy or firm, gradually supplement some or all a remaining broth, cooking until a pearl barley plumps and thickens a reduction like a risotto. Taste and deteriorate with some-more salt, as needed.
Divide among warmed bowls; tip with a cheese, if using, and offer right away.
Note: Whether it’s called pearl barley or pearled barley or 365 Brand’s “organic Italian barley” that cooks in 10 minutes, what we need for this recipe is barley but a bran and/or endosperm – it will be lighter in tone and faster cooking than barley that is simply labeled as “hulled.” And it will thicken, like risotto rice, in this easy mix; hence, a name “barlotto.”
Nutrition, per portion (using 1/4 teaspoon salt): 540 calories, 14 g protein, 103 g carbohydrates, 6 g fat, 1 g jam-packed fat, 0 mg cholesterol, 370 mg sodium, 16 g dietary fiber, 20 g sugar