This one-pot dish marries risotto sorcery with a good-for-you grain

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Mediterranean Barlotto

3 servings

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.”

The strange recipe called for a whole zucchini and a whole squash; if we went with that instead of a halves we are regulating here, this plate could offer 4. This reheats well; supplement H2O or some-more broth, as needed.

Serve with comfortable garlic bread.

Adapted from “Eat Your Way to a Healthy Gut: Tackle Digestive Complaints by Changing a Way You Eat, in 50 Recipes,” by Dale Pinnock (Quadrille, 2017).

½ vast red onion

3 cloves garlic

1 tablespoon extra-virgin olive oil

Sea salt

½ middle zucchini

½ middle yellow squash

1 whole roasted red peppers (from a jar)

8 sun-dried tomatoes (vacuum-packed, preferably)

1½ cups pearl barley (see headnote)

4½ 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 ¾ 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 2½ 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.

Nutrition | Per portion (using ¼ 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

More discerning tomato-y dishes:


(Dixie D. Vereen/For The Washington Post)

Cod With Tomato Sauce and Garbanzos


(Deb Lindsey /For The Washington Post)

Red Shrimp Enchiladas

Orzo With Smoky Tomato Vinaigrette

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