Nutty barley makes a great cold weather stand in for Arborio rice in this risotto-like dish. This dish is great for gatherings, and re-heats well.
Yield:
6 Servings
Ingredients
2 tablespoons extra virgin olive oil
2 cups chopped leeks, about 3 medium (white and light green parts only)
4 ounces shiitake mushrooms, sliced
4 ounces white mushrooms, sliced
2 garlic cloves, minced
2 teaspoons chopped fresh oregano
1/3 cup Madeira wine
3 cups chopped kale
1 cup pearl barley
4 cups low sodium chicken broth
1/4 cup chopped fresh parsley
1/4 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoonq ground black pepper
Directions
Heat the oil in an sauté over medium-high heat. Add the leeks and cook, stirring occasionally, until softened, 3-4 minutes. Add the mushrooms and cook until leeks and mushrooms are very tender, about 5-6 minutes.
Stir in the garlic and oregano and cook 2 minutes.
Pour in the Madeira and cook, stirring, until evaporated, about 30 seconds. Add the kale and cook until just wilted, about 1 minute.
Stir in the barley and cook, stirring, 30 seconds. Pour in 3 cups of the broth and bring to a boil, reduce heat to medium, cover, simmer until the barley is almost tender, about 30 minutes.
Add the remaining broth, uncover and simmer until the barley is tender, 12-15 minutes longer. Remove from the heat and stir in the parsley, cheese, salt and pepper.
