BALSAMIC BARLEY ORZOTTO

Balsamic Barley Orzotto image

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.

Provided by AVELYN

Categories Pasta and Noodles Pasta by Shape Recipes

Time 35m

Yield 6

Number Of Ingredients 10

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Ingredients

2 tablespoons olive oil
1 small onion, diced
1 ½ cups pearl barley
½ cup dry white wine
2 ¾ cups water
¼ cup balsamic vinegar
3 cubes vegetable bouillon
½ cup milk
¼ cup Parmesan cheese
1 tablespoon dried basil

Steps:

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.

Nutrition Facts : Calories 270.2 calories, Carbohydrate 43.4 g, Cholesterol 4.6 mg, Fat 6.5 g, Fiber 8.2 g, Protein 7.2 g, SaturatedFat 1.6 g, Sodium 76.3 mg, Sugar 3.8 g