| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Lifetime tv, Life1 | 1 | servings | |
INGREDIENTS
| 1 | c | Pearl barley |
| 1 | lg | Yellow onion; finely diced |
| 1 | md | Bay leaf |
| 3 1/2 | c | Chicken stock |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 2 | tb | Basil pesto |
| **BASIL PESTO** | ||
| 10 | Cloves garlic; peeled | |
| 1 1/2 | c | Lightly packed fresh basil leaves; washed and dried |
| 2/3 | c | Roasted pine nuts |
| 1/2 | c | Freshly grated parmesan cheese |
| 1/2 | c | Freshly grated romano cheese |
| 1 | Vitamin c pill; optional | |
| 1 | 1 1/4 cups extra-virgin olive oil | |
| Salt; to taste | ||
| Freshly ground black pepper; to taste |
INSTRUCTIONS
How to Prepare: · Place the barley in a fine sieve and wash under cold running water until the water runs clear, about 5 minutes. Drain. · In a heavy saucepan, combine the barley, onion, bay leaf, chicken stock, salt and pepper. · Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes. · Remove from the heat and allow to stand for 5 minutes uncovered. · Fold in 2 tablespoons of the Basil Pesto and mix well, fluffing with a fork. (Basil Pesto Procedure) · In a blender combine the garlic, basil, pine nuts, cheeses, and vitamin C pill (if using). · Blend on high for 1 minute, then slowly add the oil in a steady stream so that the mixture binds together. Add salt and pepper to taste. Copyright credit: 1995 by Kevin Graham © 1996 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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