| 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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