Barley Risotto with Spinach and Mascarpone

Another great Rachel Ray recipe, this has become a household favorite. Barley is a great whole-grain alternative to arborio rice, assuming you add something to make it creamy. Mascarpone does the job deliciously!





Barley Risotto with Garlic, Spinach and Mascarpone

2 T evoo
1 shallot, finely chopped
3 cloves garlic
1 pinch crushed red pepper
1 1/4 cups pearl barley (I get mine from the bulk section at Winco- sooo cheap)
1/2 cup dry white wine
1 1/2 cups vegetable broth (or chicken, if you don't have a vegetarian in the house)
5 oz bag of baby spinach
1/2 cup mascarpone cheese
1/2 cup freshly grated parmesan, plus shavings for sprinkling
1 tsp grated lemon peel

1. In a large skillet, heat the olive oil over medium-high heat. Add the shallot, garlic and red pepper; cook until the shallot is softened, 2 to 3 minutes. Add the barley and cook, stirring, for 1 minute. Add the wine and cook until most of the liquid is absorbed, about 2 minutes. Add the broth, 1 1/2 cups water and 1/2 tsp each salt and black pepper; bring to a boil. Lower the heat and simmer, covered, until the grains are tender but chewy, about 30 minutes. (I find that it takes longer than 30 minutes to get the barley tender; taste as necessary)
2. Stir in the spinach, mascarpone, parmesan and grated lemon peel; season with salt and pepper. Serve immediately, sprinkled with the shaved parmesan.

Barley and Edamame Salad

This is one of those recipes that you read and think sounds a bit dull. My husband picked this out, somewhere, so I made it to humor him. But it instantly became one of our family favorites! Has a great sweet, nutty flavor with some crunch. Even our 4-year-old likes it! Although I usually make him his own version without onions and a light dressing of olive oil and agave nectar. I like to cook a big batch of barley ahead of time and store it in the fridge; that way its ready to toss into this or any quick salad.

Barley and Edamame Salad

1 cup barley (one of my absolute favorite grains... incredibly cheap, very hearty with a great nutty flavor- buy it in the bulk section)

1 cup frozen edamame

1/3 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 tsp garlic powder

dash sea salt

1 cup fresh baby spinach

1 cup golden raisins

2 medium carrots, shredded

1/2 cup thinly sliced red onion

1. Rinse barley in colander or sieve under running water until water runs clear. In medium saucepan bring barley and 3 cups water to boiling; reduce heat. Simmer, uncovered, 20-25 minutes or until tender; drain. Rinse in colander under cold running water until cooled; drain well.

2. Prepare soybeans according to package directions. (I just rinse them in lukewarm water in my colander until thawed, but still nice and cold)

3. For dressing, whisk to combine olive oil, vinegar, garlic, salt, and pepper to taste. On serving plates arrange barley, edamame, spinach, raisins, carrots and onion. Pass dressing.

I like to arrange the barley, spinach, edamame, and carrots in little quadrants in the bowl, then sprinkle the onions and raisins on top. It's so pretty and colorful!