Growing barley is hot (in a sexy sort of way) especially if you reside in Virginia. According to federal statistics the number of acres hosting barley increased by almost 40,000 this year. Why the sudden surge? A bio energy plant in Appomattox, scheduled to be completed this summer, will be the nation's first commercial scale barley to ethanol plant. Farmers, seeing the need for increased barley, jumped on that bandwagon. My diet jumped on that bandwagon as well.
Vegetable Barley Risotto
-2 Tbsp. Olive Oil
-1 1/2 cups onion, chopped
-6 cloves garlic, minced
-3 cups Barley
-3 cups zucchini, halved and sliced
-9 cups vegetable broth
-1/3 cup Sherry
-2 Tbsp. Parmesan Cheese
1. In a large pot, heat the broth bringing it almost to a boil.
2. In a skillet, saute the onion and garlic in olive oil for about two minutes. Add the barley and saute for five minutes stirring often to make sure that it browns slightly but does not burn.
3. Add the onion and barley to the heated broth along with the zucchini and sherry. Bring to a boil. Turn down the heat to simmer, cover the pot, and cook for about an hour stirring occasionally. Add the Parmesan. Cook an additional ten minutes uncovered.
The barley risotto is extremely chewy, something that was slightly weird at first but that I quickly grew to love. The same can't be said about Trophy Boyfriend's song "Distant Chimes." I liked this track right away (and I'm not a chillwave, or whatever you call this type of music, fan). Download the entire Distant Chimes EP, for free, here. Thanks to Nialler 9, the blog that knows everything Irish, who brought Trophy Boyfriend to my attention.
The barley also goes wonderfully with Walking Sleep's "In a dream." The Los Angeles band, who was formerly called Flying Tourbillon Orchestra, has new album out...today. Buy it here.
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