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Vegetable Barley Risotto

Tasty vegetable and barley bring visions of an old fashioned country farm meal but this quicker version is ready to take its place along side of spicy sirloin steak and be served elegantly to guests.


3/4 cup quick-cooking barley
1/2 cup coarsely chopped zucchini
1/2 cup yellow squash
1/4 cup minced shallots
2 teaspoons olive oil
1 clove garlic, minced
1 can (14 ounces) ready-to-serve beef broth
3/4 cup chopped tomatoes
1/4 teaspoon pepper


1. Heat large nonstick Dutch oven over medium heat until hot. Add barley and cook, stirring until lightly toasted, about 5 minutes. Add zucchini, shallots, oil and garlic; cook about 3 minutes until zucchini is crisp tender.

2. Stir in 3/4 cup of broth. Bring to a simmer. Cook 5 minutes until liquid is almost absorbed. Add remaining broth; return to simmer and continue cooking 7 to 9 minutes or until barley is tender. Stir in tomatoes and pepper.

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Content copyright © 2013 by Vanette (Vannie) Ryanes. All rights reserved.
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