Baked Barley Risotto

Credit the New York Times

Baked Barley Risotto With Mushrooms and Carrots

Kay Chun

• Yield 4 servings
• Time 45 minutes

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David Malosh for The New York Times. Food Stylist: Simon Andrews.

Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it’s naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it’s baked, taking away the pressure of constant stirring at the stove.

Grains And Rice, Vegetables, Cremini, Mushroom, Parmesan, Pearl Barley, Risotto, Shiitake, Dinner, Main Course, Side Dish

622 ratings

Ingredients

• 3 tablespoons extra-virgin olive oil
• ½ small white or yellow onion, finely chopped (about 1/2 cup)
• 5 garlic cloves, thinly sliced
• 1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
• Kosher salt and black pepper
• 10 ounces pearl barley (about 1 1/2 cups)
• 1 medium carrot, very thinly sliced into rounds (about 1 cup)
• 2 ounces grated Parmesan (about 1/2 cup), plus more for serving
• 2 tablespoons unsalted butter
• ¼ cup chopped chives

• Nutritional Information

Preparation

1. Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
2. Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
3. Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
4. Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.

Cooking Notes

500

• All116
• Most Helpful41
• Private0

Lloyd11 months ago

I did a leek and a half instead of the onion, a bag of mushroom medley from Trader Joes, added some fresh thyme, red pepper flakes and a dash of smoked paprika to the mix; skipped the Parmesan and used nutritional yeast when I added the chicken broth (vs. water). Very good! Added some sautéed shrimp on top before serving.

28 This is helpful

Anne Clark11 months ago

This is a family favorite from years ago. So good with grilled chicken. Substitute 1 cup of water w 1 cup of white wine dresses it up.

27 This is helpful

RJW11 months ago

I prefer hulled barley to pearled barley for the extra fiber, but you have to cook it almost twice as long. I also used organic veg broth instead of water. Skipped the parmesan and butter - no need for animal fat in this delicious and healthy recipe. I used fresh oyster and shitake mushrooms.

20 This is helpful

Lloyd11 months ago

Also, add in half a cam of diced tomatoes when you pop into the oven, and when you serve, also garnish with lemon for a dash of acidity.

15 This is helpful

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Blistered Corn Salad

From The Press Enterprise, July 15, 2015

Grilling fresh corn until the kernels are blistered and the natural sugars are caramelized makes this salad burst with flavor. This little bit of effort makes all the difference in this colorful summer recipe.
Sometimes cutting the kernels off the cob can be awkward, and I have tried all of the gadgets for doing this without much success.

The easiest and safest way I have found is to first cut the corn cob into two pieces. Cut the cob straight across the middle, then stand each half cut side down on your cutting board. Make sure your cutting board is anchored with a wet paper towel or skid-proof sheet. The flat-cut surface will be much sturdier than the top or bottom of the cob.

Now imagine that the cob is a square instead of round, and slice from the top down on four sides.

You should use a knife with a sharp non-serrated blade that is long enough to get a good “slice.”

I prefer a 6- or 8-inch santuko knife for this purpose, but use whatever knife you are comfortable with.

You can go back and slice off the remaining strip of kernels once you have cut four “square” sides... Or enjoy them yourself as the cook’s bounty.
• • •

Blistered Corn Salad
Start to finish: 30 minutes
Servings: 8

1/3 cup red wine vinegar
1 tablespoon Dijon mustard
2/3 cup olive oil, plus 2 tablespoons, divided
Kosher salt and ground pepper
8 ears of corn
1/2 cup diced Spanish onion
1/2 cup finely chopped scallions (about 1 bunch)
1/2 cup minced jalapeno peppers
1 cup chopped heirloom tomatoes or quartered cherry tomatoes
 1 to 2 tablespoons mixed minced fresh herbs, such as chives, basil, cilantro and parsley

1. Heat the grill to medium-high.

2. In a small bowl, whisk together the vinegar and mustard.  While whisking, slowly drizzle in the 2/3 cup of oil until the mixture is smooth and emulsified.  Season with salt and pepper. Set aside.

3. Husk the ears of corn, then brush them all over with the 2 tablespoons of olive oil.

4. Set the ears directly over the heat on the grill and cook, turning occasionally, until all sides are blistered and lightly charred, 15 to 20 minutes.  Set the corn aside until cool enough to be easily handled.

5. Cut the kernels from the ears of corn.  To do this, one at a time cut each ear in half across the center.  Stand each piece on its wide, cut end and use a very sharp knife to cut down the length of the cob, cutting just deep enough to remove the kernels.  Rotate and continue cutting until all of the kernels have been removed.

6. In a large bowl, toss the warm corn kernels with the vinaigrette.  Add the remaining ingredients, mix well, then set aside to cool to room temperature.

7. Before serving, taste and season with salt and pepper, if needed.

Recipe from Elizabeth Karmel for the Associated Press.
Nutritional information per serving: 300 calories; 210 calories from fat (70 percent of total calories); 24 g fat (3 g saturated; 0 g trans fats); 0 mg cholesterol; 170 mg sodium; 22 g carbohydrate; 3 g fiber; 7 g sugar; and 5 g protein.