Balsamic Barley Orzotto

Rather than a risotto rice, I use pearled barley for this orzotto. Prep time is almost nil if you have a food processor to deal with chopping the onion for you. I like serving this with asparagus and Quorn® 'chicken'. Parmesan balsamic sauces go well alongside this. You can substitute cream for the milk if you want it a bit heavier.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 270 Calories

Ingredients

• ½ cup milk
• 2 tablespoons olive oil
• 1 tablespoon dried basil
• ¼ cup Parmesan cheese
• ¼ cup balsamic vinegar
• ½ cup dry white wine
• 1 ½ cups pearl barley
• 2 ¾ cups water
• 1 small onion, diced
• 3 cubes vegetable bouillon

Recipe Instructions

Step 1

Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent, about 5 minutes. Add barley to onion; cook and stir until barley is toasted, about 2 minutes.

Step 2

Stir white wine into barley mixture until completely absorbed, 3 to 5 minutes. Add water, balsamic vinegar, and vegetable bouillon to barley; bring to a boil, reduce heat to low, cover the pot, and simmer until liquid is absorbed, about 10 minutes. Remove pot from heat.

Step 3

Mix milk, Parmesan cheese, and basil into barley.