Barley Risotto with Kale

Side Dishes.
Even though this dish is made with barley instead of the usual Arborio rice, it has all the components of a risotto and makes a wonderful accompaniment to hearty stews and roasted poultry. 

Barley Risotto with Kale


Quantity Ingredients
1 small onion, finely chopped
1 tsp olive oil
1 cup pearled barley
2 3/4 cups water
1 tsp salt
1/2 tsp turmeric (optional)
1 pkg (10 oz.) frozen chopped kale, thawed
1/2 cup Parmesan cheese, grated
1/2 tsp pepper
2 tsp unsalted butter, cut up


1. In a medium saucepan, heat oil over low heat. Add onion and saut� five minutes until golden brown. Add barley, stirring to coat. 2. Stir in water, salt and turmeric. Bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, for 25 minutes or until barley is almost tender. 3. Stir in kale and cook 10 minutes or until barley is tender. Remove from heat; stir in Parmesan cheese, pepper and butter. 4. Serve immediately.