This recipe came to be when I was preparing risotto and realized I was out of Arborio rice; I used barley instead. The results were so delicious that I now prefer this version.
Recipe information
Yield
Serves 4 to 6 as a side dish
Ingredients
1/2 cup finely chopped onion
2 tablespoons unsalted butter
3 cups chicken broth
1 cup water
1 cup pearl barley
1 cup frozen peas, thawed
1/2 cup pecans, toasted and chopped
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh mint leaves
2 teaspoons freshly grated lemon zest
Preparation
In a large heavy saucepan cook onion in butter over moderate heat, stirring, until softened. Add 2 cups broth, water, and barley and simmer, covered, until most of liquid is absorbed and barley is al dente, about 30 minutes. Gradually add remaining cup broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until absorbed. Stir in remaining ingredients and remove pan from heat. Season "risotto" with salt and pepper.
