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Barley Risotto With Roasted Tomatoes And Nicoise Olives

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Side dishes, Tomatoes 6 Servings

INGREDIENTS

3 Tomatoes, about 1 1/2
pounds cut crosswise
5 c Water, more if needed
1 1/2 c Chicken stock, homemade or
canned
1 T Olive oil
1 Onion, chopped fine
1 1/2 c Pearl barley, about 11
ounces
1 1/2 t Salt
1 1/2 T Butter
6 T Parmesan cheese, grated
2 T Heavy cream, optional
3 T Nicoise olives, chopped

INSTRUCTIONS

Heat the oven to 300 degrees.  Put the halved tomatoes, cut-side up,
on a baking sheet.  Dry the tomatoes in the oven until shriveled but
still juicy, not hard and dry, about 2 hours. Let cool and then cut
into 1/2-inch pieces.  In a medium saucepan, bring the water and stock
to a boil.  Remove  from the heat and keep covered.  In another medium
saucepan, heat the oil over moderate heat.  Add the  onion and cook,
stirring occasionally, until translucent, about 5  minutes.  Add the
barley and stir to coat.  Add about a third of the hot stock  mixture
and cook at a gentle boil, stirring occasionally, until  absorbed. Add
another third of the stock and cook, stirring  frequently, until
absorbed.  Add the remaining stock and the salt and  cook, stirring
frequently, until the barley is tender, about 1 hour  and 15 minutes
total cooking time.  Any stock that has not been  absorbed should be
thickened by the starch from the barley.  Stir the barley vigorously to
make the texture creamier.  If it is  dry, add more water.  Stir in the
butter, Parmesan, the cream, if  using, and three quarters of both the
tomatoes and the olives.  Serve  the barley risotto topped with the
remaining tomatoes and olives.  Chef's Notes:  This is a "Dean's
Quisine Recipe" from Dean Fearing's  weekly cooking segment on KDFW-TV
in the Dallas/Ft. Worth area.  Dean  Fearing is the Executive Chef of
the Mansion on Turtle Creek in  Dallas. Posted to MC-Recipe Digest V1
#204  Date: 17 Aug 96 15:14:58 EDT  From: Paul & Terri Law
<103366.1520@CompuServe.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 320
Calories From Fat: 86
Total Fat: 9.8g
Cholesterol: 21.3mg
Sodium: 916.2mg
Potassium: 562.5mg
Carbohydrates: 50g
Fiber: 9.7g
Sugar: 7.8g
Protein: 10.6g


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