Chef

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3 ounces butter
6 ounces chopped onions
1 ounce minced garlic
20 ounces barley
10 ounces water
1 gallon water
4 ounces chicken base
8 ounces whipping cream
2 pounds fresh tomatoes, diced 1/4 inch
6 ounces parmesan cheese, freshly shredded
4 ounces thinly sliced green onions
1 ounce flat leaf parsley, chopped
Servings: 40
1. Heat butter in tilting or other large fry pan. Sauté onions and garlic until barely tender.

2. Add barley. Cook 2-3 minutes until barley is coated with butter and slightly toasted

3. Add water. Slowly cook uncovered until water is absorbed, 15-30 minutes.

4. Mix base with water to make a stock. Heat stock and keep hot. Add stock (1 qt at a time) to barley mixture while cooking over medium heat. Add additional stock only after liquid from previous addition is absorbed. Stir very often but not necessarily continuously through the liquid-adding step.

5. Stir in cream, tomatoes, and cheese. Stir until cheese melts.

6. Stir in green onions and parsley into barley mixture.

Vegetable base can be substituted for chicken base. Adjust salt as necessary.

VARIATION:

Southwest Barley Risotto. Substitute vegetable base for chicken base. Add 1 oz fresh squeezed lime juice to vegetable base. Stir in 1 1/2 oz chopped canned jalapeño peppers. Substitute 1/2 oz fresh chopped cilantro for the parsley.
 
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