Pan Roasted Tomato Barley Risotto

Name: Pan Roasted Tomato Barley Risotto
Ingredients: 2 Tablespoons Canola Oil, Divided; 1/2 cups Barley; 1-1/2 cup Water; 1 whole Onion, Peeled And Sliced; 1/2 cups Red Cherry Tomatoes, Halved; 1/2 cups Yellow Cherry Tomatoes, Halved; 1 Tablespoon Chopped Chives; 1 dash Garlic Powder; Salt And Pepper, to taste

9 ingredients

3 steps

Ingredients

2 Tablespoons Canola Oil, Divided
1/2 cups Barley
1-1/2 cup Water
1 whole Onion, Peeled And Sliced
1/2 cups Red Cherry Tomatoes, Halved
1/2 cups Yellow Cherry Tomatoes, Halved
1 Tablespoon Chopped Chives
1 dash Garlic Powder
Salt And Pepper, to taste

Directions

1

Add 1 tablespoon of the oil to a skillet or cast iron pan. Add in the barley and toast on medium high heat, stirring frequently, for 2 - 3 minutes. The barley will develop a touch of color and a slightly nutty aroma. Transfer the barley to a pot, add the water, bring to a boil, cover and reduce the heat to low. Simmer for approximately 30 minutes or until the barley has absorbed the liquid and is tender.
2

While the barley is cooking, add the remaining tablespoon of oil to the pan. Add the sliced onion and saute on medium heat for about 10 minutes or until the they begin to soften. Add in the tomatoes and continue sauteing on medium low heat until the barley is cooked.
3

Add the cooked onions and tomatoes to the cooked barley. Toss in the chives and season with the garlic powder, salt and pepper.