This is a healthier version of traditional risotto which is usually done with white Arborio rice. I have used cauliflower, mushroom, green peas and kale in this recipe but feel free to use whatever vegetables you like (butternut squash, broccoli, etc.).
- 8 cups of boiling water
- 1 vegetable or chicken bouillon cube
- 2 tablespoons extra-virgin olive oil
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 garlic clove, minced
- 1 1/2 cups pearl barley
- 1 cup white or red wine
- 1 head of cauliflower, cut into pieces
- 2 cups of kale, chopped
- 1/2 cup of mushroom, chopped
- 1 cup of frozen green peas
- 1 tablespoon butter
- 1 tablespoon rosemary
- 1/2 cup grated Parmesan cheese
- salt and pepper
Directions
1. Heat a medium Dutch oven over medium heat with olive oil. Add the onion, garlic and celery. Season with salt and pepper, and cook 8-9 minutes until softened. Stir often.
2. Add cauliflower and barley stir for about a minute to toast. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Drop in bouillon cube, then add a cup of boiling water and stir in well. Repeat process, gradually adding water until barley is tender and creamy. About 20-25 minutes.
3. Add peas, mushroom, and kale. Cover and cook for 5 more minutes.
4. Season with salt and pepper to taste. In the last minute of cooking time, stir in butter, rosemary and cheese. Turn off the heat, cover and wait for 2 minutes. Serve warm.
