Post by pookie on Feb 15, 2006 15:04:52 GMT -5
Butternut Barley Risotto
1 butternut squash (about 1 1⁄2 pounds), peeled, seeded and cut into 1 1⁄2-inch pieces
3 tablespoons olive oil
1 onion, cut into 1/4-inch dice
1 cup diced (1/4 inch) plum tomatoes
5 cups chicken or vegetable broth
1 cinnamon stick (3 inches long)
1 cup pearl barley, rinsed
4 tablespoons chopped parsley
Salt and freshly ground black pepper, to taste
1. Blanch the squash in boiling, salted water until just tender, about 3 minutes. Drain and reserve.
2. Place the oil in a pot over low heat; add the onion and cook until tender, stirring, 10 to 15 minutes. Add the tomatoes; cook, stirring, for 2 minutes.
3. Meanwhile, simmer the broth with the cinnamon stick in a saucepan, partially covered, for 5 minutes.
4. Stir the barley into the onions and tomatoes, coating well with the oil. Raise the heat to medium.
5. Stir 1/2 cup of the broth into the barley mixture; cook, stirring frequently, until it has been absorbed into the barley. Repeat, making sure each addition of broth is absorbed before adding the next 1/2 cup, until the barley is tender and most of the broth has been used, about 45 minutes. Discard the cinnamon stick.
6. Carefully fold in the reserved butternut squash along with 2 tablespoons of the parsley. Cook until the barley reaches the desired consistency, about 1 minute. Season with salt and pepper. Serve immediately in shallow bowls garnished with the remaining 2 tablespoons of parsley.
Serves 6. Per serving; 240 calories, 41g carbohydrate, 5g protein, 7g fat, no cholesterol.
parade.com/articles/editions/2006/edition_02_12_2006/Whats_Cookin_Now
1 butternut squash (about 1 1⁄2 pounds), peeled, seeded and cut into 1 1⁄2-inch pieces
3 tablespoons olive oil
1 onion, cut into 1/4-inch dice
1 cup diced (1/4 inch) plum tomatoes
5 cups chicken or vegetable broth
1 cinnamon stick (3 inches long)
1 cup pearl barley, rinsed
4 tablespoons chopped parsley
Salt and freshly ground black pepper, to taste
1. Blanch the squash in boiling, salted water until just tender, about 3 minutes. Drain and reserve.
2. Place the oil in a pot over low heat; add the onion and cook until tender, stirring, 10 to 15 minutes. Add the tomatoes; cook, stirring, for 2 minutes.
3. Meanwhile, simmer the broth with the cinnamon stick in a saucepan, partially covered, for 5 minutes.
4. Stir the barley into the onions and tomatoes, coating well with the oil. Raise the heat to medium.
5. Stir 1/2 cup of the broth into the barley mixture; cook, stirring frequently, until it has been absorbed into the barley. Repeat, making sure each addition of broth is absorbed before adding the next 1/2 cup, until the barley is tender and most of the broth has been used, about 45 minutes. Discard the cinnamon stick.
6. Carefully fold in the reserved butternut squash along with 2 tablespoons of the parsley. Cook until the barley reaches the desired consistency, about 1 minute. Season with salt and pepper. Serve immediately in shallow bowls garnished with the remaining 2 tablespoons of parsley.
Serves 6. Per serving; 240 calories, 41g carbohydrate, 5g protein, 7g fat, no cholesterol.
parade.com/articles/editions/2006/edition_02_12_2006/Whats_Cookin_Now
