High temperatures - and bereft of an air conditioner or a fan at home - saw us spending the afternoon at the library yesterday and I went home with a bundle of food magazines.
One of the recipes I am eager to try is this recipe from Body+Soul. I have some asparagus and peas in the freezer - and a bottle of wine in the chiller - but I will have to buy barley this week-end. I can also use the fresh mint I have on our deck, which I think is not faring too well. And I thought I was slowly getting a green thumb. I guess not!
Photo and recipe from Body+Soul.
A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this dish.
2 tablespoons olive oil
1 cup pearled barley
2 leeks, white and light-green parts only, thinly sliced
1/2 cup dry white wine or water
Coarse salt and freshly ground pepper
14 1/2 ounces vegetable broth
1 bunch asparagus (about 1 pound), trimmed and cut on bias into 2-inch pieces
1 box (10 ounces) frozen peas, defrosted
1/2 cup fresh grated Parmesan
1/4 cup thinly sliced mint leaves, plus small leaves for garnish
1. In a large saucepan, heat oil over medium. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid absorbs, about 10 minutes.
2. Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.
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