The mom-in-law emailed me this Risotto recipe a couple weeks ago and I finally tried it out today on the hub and BTC Elements’ lovely Customer Care rep, Hannah (below). I served it for lunch with a side of baked tofu and a spinach salad.
Reviews? Hannah thought it was great. The hub loved it too, cept’ for all the garlic. He went back for seconds sans gremolata.
2 quarts water
1 cup diced carrots
1 cup diced onions
1 cup diced celery
2 bay leaves
1 tea. olive oil
1 1/2 cup pearl barley
3 T. unsalted butter
salt & pepper
In a large casserole pan
bring the water, carrots, onions, celery, bay
leaves & olive oil to boil. Stir in the barley and
cook until tender but still firm, about 20 min. or
until water is absorbed. Add butter
to finish. Serve with gremolata.