Recipe courtesy of Robert Irvine and Brian O'Reilly
Episode: Lunch Lady Land
Total:
1 hr 35 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Barley Risotto:
  • 6 cups vegetable broth
  • 1/8 cup canola oil
  • 1 small onion, minced
  • 1 1/2 cups pearl barley, about 1 pound (or use Arborio rice for a gluten-free dish)
  • 1/2 cup dry white wine
  • 1/4 cup ricotta cheese
  • 1/4 cup (about 2 ounces) crumbled goat cheese
Basil pesto:
  • 2 cups fresh basil leaves, packed
  • 1/2 cup pine nuts, roasted
  • 3 garlic cloves, finely minced
  • 1/2 cup grated Parmesan
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 cup sun-dried tomatoes (from a jar, or if dehydrated soaked in warm water)
  • 6 sprigs fresh basil

Directions

For the risotto:

Bring vegetable broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and saute onion until it is translucent. Add barley (or rice) and lightly saute to toast the barley. Add wine and stir for about 2 minutes until it is absorbed. Begin slowly adding broth, 1 ladle-full at a time, to the barley pan, stirring as you go. The friction of the stirring will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Stir in ricotta to add creaminess, then crumble in goat cheese (to add cohesiveness), stir, cover and set aside.

For the pesto:

Place basil in food processor, add pine nuts and garlic, and pulse until chopped. Scrape into a bowl, add Parmesan and stir in oil to form a thick smooth paste. Add black pepper, to taste.

Preheat oven to 350 degrees F.

Spread half of the barley (or rice) mixture over the bottom of a lasagna dish or large casserole. Top with half of the sun-dried tomatoes and then with half of the basil pesto. Repeat for a second layer. Bake covered with foil for 25 minutes, then remove foil and continue to bake for 5 minutes to let top layer of pesto become toasted. Remove from oven and let rest for 10 minutes. Serve garnished with fresh basil sprigs.

IDEAS YOU'LL LOVE

Reuben Style Casserole with Pastrami Meatballs, Sauerkraut and Barley

Recipe courtesy of Rachael Ray

Barley Water

Recipe courtesy of Alton Brown

Barley Salad

Recipe courtesy of Alton Brown

Barley Bread

Recipe courtesy of Alton Brown

Vegetarian Burgers

Recipe courtesy of Bal Arneson

Chipotle Tomato Barley Soup

Recipe courtesy of Nadia G

Barley and Asparagus Pilaf

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Luke Nguyen's France

7:30am | 6:30c

Luke Nguyen's France

8:30am | 7:30c

Luke Nguyen's France

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Great Food Truck Rally

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here