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.

Step: 1

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.

Step: 2

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.

Step: 3

Mix milk, Parmesan cheese, and basil into barley.

Per Serving: 270 calories; protein 7.2g; carbohydrates 43.4g; fat 6.5g; cholesterol 4.6mg; sodium 76.3mg.

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