Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tomatoes (about 1 1/2
Pounds) -- cut crosswise
5 c Water -- more if needed
1 1/2 c Chicken stock -- homemade or
Canned
1 tb Olive oil
1 Onion -- chopped fine
1 1/2 c Pearl barley (about 11
Ounces)
1 1/2 ts Salt
1 1/2 tb Butter
6 tb Parmesan cheese -- grated
2 tb Heavy cream -- optional
3 tb Nicoise olives -- chopped
Heat the oven to 300 degrees. Put the halved
tomatoes, cut-side up, on a baking sheet. Dry the
tomatoes in the oven until shriveled but still juicy,
not hard and dry, about 2 hours. Let cool and then cut
into 1/2-inch pieces.
In a medium saucepan, bring the water and stock to a
boil. Remove from the heat and keep covered.
In another medium saucepan, heat the oil over moderate
heat. Add the onion and cook, stirring occasionally,
until translucent, about 5 minutes.
Add the barley and stir to coat. Add about a third of
the hot stock mixture and cook at a gentle boil,
stirring occasionally, until absorbed. Add another
third of the stock and cook, stirring frequently,
until absorbed. Add the remaining stock and the salt
and cook, stirring frequently, until the barley is
tender, about 1 hour and 15 minutes total cooking
time. Any stock that has not been absorbed should be
thickened by the starch from the barley.
Stir the barley vigorously to make the texture
creamier. If it is dry, add more water. Stir in the
butter, Parmesan, the cream, if using, and three
quarters of both the tomatoes and the olives. Serve
the barley risotto topped with the remaining tomatoes
and olives.
Chef's Notes: This is a "Dean's Quisine Recipe" from
Dean Fearing's weekly cooking segment on KDFW-TV in
the Dallas/Ft. Worth area. Dean Fearing is the
Executive Chef of the Mansion on Turtle Creek in
Dallas.
Recipe By : Dean Fearing of The Mansion on Turtle
Creek
