Barley "Risotto" Carter

Name: Barley "Risotto" Carter
Ingredients: 1/2 cup finely chopped onion; 2 tablespoons unsalted butter; 3 cups chicken broth; 1 cup water; 1 cup pearl barley; 1 cup frozen peas, thawed; 1/2 cup pecans, toasted and chopped; 2 tablespoons finely chopped fresh parsley leaves; 2 tablespoons finely chopped fresh mint leaves; 2 teaspoons freshly grated lemon zest

10 ingredients

1 steps

Ingredients

1/2 cup finely chopped onion
2 tablespoons unsalted butter
3 cups chicken broth
1 cup water
1 cup pearl barley
1 cup frozen peas, thawed
1/2 cup pecans, toasted and chopped
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh mint leaves
2 teaspoons freshly grated lemon zest

Directions

1

["In a large heavy saucepan cook onion in butter over moderate heat, stirring, until softened.", "Add 2 cups broth, water, and barley and simmer, covered, until most of liquid is absorbed and barley is al dente, about 30 minutes.", "Gradually add remaining cup broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until absorbed.", "Stir in remaining ingredients and remove pan from heat.", "Season \"risotto\"" with salt and pepper.""]"