Arborio rice is widely considered best suited for risotto, but the Barley grain, with its chewy texture, works quite a charm as well. Barley is also a summer-friendly grain and tends to work well with tomatoes. Give this recipe a shot—if you don’t like to use alcohol in your cooking, simply skip the wine and add a little extra stock, instead.
- 1 cup Barley (Jau)
- 8-10 sundried tomatoes, coarsely blended with a little oil they were preserved in
- 2-3 garlic cloves, finely chopped
- 1 small onion, finely chopped
- ¼ cup tomato puree
- 2.5 cups vegetable stock
- 1 cup white wine
- ¼ cup cream
- ¼ cup parmesan cheese
- a few sprigs of basil
- 1 teaspoon chili flakes
- Salt to taste
- 2 tablespoons Extra Virgin Olive Oil
- Heat the olive oil in a pan. Add the garlic and onions, and sauté briefly until the onions turn translucent.
- Now, add the barley (no need to wash) and sauté until slightly toasty.
- Next, tip in the blended sundried tomatoes along with the oil. Mix well and add salt, the tomato puree, and the white wine. Cook slowly over medium heat until all the liquid is absorbed.
- Add the vegetable stock, half a cup at a time and allow the liquid to be completely absorbed before adding more. Ideally, the grain should be al dente (almost cooked through with just a little bite) but if you like yours thoroughly cooked, add more stock.
- Finally, add cream and parmesan, a little chopped basil, and stir through.
- Plate up and sprinkle a little parmesan on top, followed by a garnish of some sundried tomatoes and a small sprig of basil. Serve immediately.