Barley Risotto With Rabe

Name: Barley Risotto With Rabe
Total time: 1 h 10 min
Yield: 8 cups
Ingredients: 1/2 cup olive oil; 1 medium-size onion, minced; 8 large garlic cloves, smashed, peeled and minced; 2 cups medium-size pearl barley; 5 1/2 cups chicken broth or vegetarian broth (see Micro-Tip); 1 pound broccoli rabe, trimmed and cut in 1/2-inch pieces; 2 teaspoons kosher salt; Freshly ground black pepper to tast

By Barbara Kafka

Total Time: 1 hour 10 minutes
Rating: 4(7)
Comments: Read comments

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Ingredients

Yield:8 cups

½cup olive oil
1medium-size onion, minced
8large garlic cloves, smashed, peeled and minced
2cups medium-size pearl barley
5½cups chicken broth or vegetarian broth (see Micro-Tip)
1pound broccoli rabe, trimmed and cut in ½-inch pieces
2teaspoons kosher salt
Freshly ground black pepper to tast

Ingredient Substitution Guide

Preparation

Step 1
Place oil in an oval dish, 14 by 9 by 2 inches. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes. Stir in onion and garlic. Cook for 4 minutes. Stir in barley. Cook for 2 minutes.
Step 2
Stir in broth. Cook for 15 minutes. Stir in rabe. Cook for 25 minutes.
Step 3
Remove from oven. Cover with a towel and let stand for 10 minutes. Stir in salt and pepper.

Tip

Use 3¼ cups broth. Halve all other ingredients. Use an 11 by 7 by 2½-inch dish. Cook as in Step No. 1. Cook broth as in Step No. 2 for 10 minutes. Cook rape for 15 minutes. Finish recipe as above.