Friday, October 14, 2011

Barley Tomato Risotto

1 cup pearl barley
1 tbsp EVOO
1 clove garlic, minced
1/2 tsp Italian Seasoning
1/2 tsp salt
1 15oz. can diced tomatoes
2 cups milk (I use unsweetened almond)

Put barley and oil in pot on medium and toast until deep caramel color. Add garlic and let that toast a bit. Add the rest of the ingredients. Bring to a boil. Cook covered on medium/low, stirring every 10 minutes or so, for about  40 minutes. Then, switch to low for 15 minutes. After 15 minutes, turn burner off, leave pot covered, and let sit until all moisture is absorbed. Serve slightly warm with Pea & Chive Pesto on top.