Serves 6
Recipe by McCalls Catering of San Francisco
Ingredients
- 1 1⁄2 quart vegetable stock
- Course sea salt
- Ground pepper to taste
- 8 tablespoon butter
- 1 bunch basil, chiffonade
- 4 tomatoes seedless & diced, skin on
- 3 shallots, peeled and finely chopped
- 1 cup Pearl Barley
- 2/3 cup dry white wine
- 1⁄2 cup Finely grated Parmesan Reggiano
Instructions
- Heat vegetable stock; set aside.
- Melt 2 tablespoons of the butter in a heavy bottomed saucepan, gently sauté shallots until translucent but without browning.
- Add Barley and stir to coat with butter.
- Add dry white wine and allow to reduce, stirring continuously. Add hot stock one ladle at a time, stirring constantly. Allow each addition to absorb before adding the next.
- When Barley is cooked to al dente (usually about 40 to 50 minutes), stir in tomatoes, half of the Parmesan and the remaining butter. Cook 5 min and add basil. Taste for seasoning and adjust.
- Serve with remaining Parmesan.
- Note: You may need to add more vegetable stock or water to Barley while its cooking.