For some reason I’ve been drawn to risotto entrees lately. I don’t know if its the creamy texture, the simplicity of a gourmet dinner in one pot, or the endless possibilities to be explored. Regardless, here’s another recipe for a barley risotto. This one was good, but I have to say, I liked the other barley risotto a little better- depends on if you’re in the mood for eggplant or not I guess (but don’t get me wrong, this dish was delicious, too).
- 6 c. diced eggplant (1/2″ cubes)
- 1 pint cherry tomatoes
- 3 TBS olive oil, divided
- 1/3 tsp. black pepper, divided
- 5 c. chicken stock
- 2 c. water
- 1 1/2 c. finely chopped onion
- 1 c. uncooked pearl barley
- 2 cloves garlic, minced
- 1/2 c. dry white wine
- 1/4 tsp. salt
- 1/2 c. (2 oz.) goat cheese, crumbled
- 1/4 c. fresh basil, thinly sliced
- 1/4 c. pine nuts, toasted
- Preheat oven to 400°.
- Combine eggplant, tomatoes, 2 TBS oil, and 1/4 tsp. pepper in a bowl; toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Bake for 20 minutes or until tomatoes begin to collapse and eggplant is tender.
- Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
- Heat remaining 1 TBS oil in a large skillet over medium-heat heat. Add onion to pan; saute 4 minutes or until onion begins to brown. Stir in barley and garlic; cook 1 minute. Add wine; cook 1 minutes or until liquid almost evaporates, stirring constantly. Add 1 cup broth mixture to pan; bring to boil, stirring frequently. Cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 40 minutes total). Gently stir in eggplant mixture, remaining 1/4 tsp. pepper, and salt. Top with cheese, basil, and nuts.
Adapted from Cooking Light, September 2009