Recipe By : Dean Fearing of The Mansion on Turtle Creek
Serving Size : 6 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Tomatoes (3) -- cut crosswise
5 c Water -- more if needed
1 1/2 c Chicken stock
1 tb Olive oil
1 Onion -- chopped fine
1 1/2 c Pearl barley (11 oz)
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°F. 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" 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 1/3rd of the hot stock
mixture and cook at a gentle boil, stirring occasionally, until
absorbed. Add another 1/3rd 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 3/4ths of both the tomatoes and the olives. Serve the
barley risotto topped with the remaining tomatoes and olives.
Notes:
This is a "Dean's Quisine Recipe" from Dean Fearing's weekly
cooking segment on KDFW-TV in the Dallas/Ft. Worth area.
