Sunday, April 15, 2012

Shelf Reliance: THRIVE Barley & Tomato Risotto

April Q-Pon:


2 cups THRIVE Pearled Barley, par boiled
3/4 cup THRIVE Chopped Onions
2 cups broth made from THRIVE chicken bouillon
1/4 cup THRIVE Green Chili peppers (FD)
1½ cups THRIVE™ Tomato Dices (FD)
1 tbsp. garlic, minced
2 tbsp. fresh basil, chives, and parsley, chopped fine (equal parts)
2 tbsp. heavy cream
3/4 cup parmesan cheese, grated
3 oz. butter
½ tbsp. seasoned salt
 Salt and pepper to taste


1. Precook 1 ¼ cups of the barley with some additional onions and chicken bouillon for about 30 minutes, or until just tender.
2. In a saucepan, melt the butter, then add the onions and garlic and allow to sweat for a minute. Add the remaining barley, green chilies, and bouillon to the pot and bring to a simmer. When most of the liquid has cooked down (about 10 minutes), gently fold in the tomatoes, then the herbs and cheese. Turn off heat & fold in cream & butter. Season to taste. Note: Goes great with fish, poultry & game! :-)

No comments:

Post a Comment