Balsamic Barley Orzotto Tasty Recipes

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Balsamic Barley Orzotto

"Rather than a risotto rice, I use pearled barley for this orzotto. Prep time is almost nil if you have a food processor to deal with chopping the onion for you. I like serving this with asparagus and Quorn® 'chicken'. Parmesan balsamic sauces go well alongside this. You can substitute cream for the milk if you want it a bit heavier."

Ingredients :

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 1/2 cups pearl barley
• 1/2 cup dry white wine
• 2 3/4 cups water
• 1/4 cup balsamic vinegar
• 3 cubes vegetable bouillon
• 1/2 cup milk
• 1/4 cup Parmesan cheese
• 1 tablespoon dried basil

Instructions :

Prep : 15M	Cook : 6M	Ready in : 35M

• Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent, about 5 minutes. Add barley to onion; cook and stir until barley is toasted, about 2 minutes.
• Stir white wine into barley mixture until completely absorbed, 3 to 5 minutes. Add water, balsamic vinegar, and vegetable bouillon to barley; bring to a boil, reduce heat to low, cover the pot, and simmer until liquid is absorbed, about 10 minutes. Remove pot from heat.
• Mix milk, Parmesan cheese, and basil into barley.

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