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.
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).
1/2 vast red onion
3 cloves garlic
1 tablespoon extra-virgin olive oil
1/2 middle zucchini
1/2 middle yellow squish
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 gas
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.