Vegetarian Barley Casserole with Sun Dried Tomato & Basil Pesto
.
Yield
6 servingsPrep
22 minCook
58 minReady
1⅔ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Barley risotto: | |||
| 6 | cups |
stock
vegetable |
|
| ⅛ | cup |
canola oil
|
|
| 1 | small |
onions
minced |
|
| 1 | pound |
pearl barley
about 1 1/2 cups |
|
| ½ | cup |
white wine
dry |
*
|
| ¼ | cup |
ricotta cheese
|
|
| 2 | ounces |
goat (chevre) cheese
crumbled, about 1/4 cup |
|
| Basil pesto: | |||
| 2 | cups |
basil
leaves, fresh, packed |
*
|
| ½ | cup |
pine nuts
roasted |
|
| 3 | cloves |
garlic
finely minced |
|
| ½ | cup |
Parmesan cheese
|
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | cup |
sundried tomatoes
|
|
| 6 | each |
basil
sprigs, fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Barley risotto: | |||
| 1.4 | l |
stock
vegetable |
|
| 3E+1 | ml |
canola oil
|
|
| 1 | small |
onions
minced |
|
| 453.6 | g |
pearl barley
about 1 1/2 cups |
|
| 118 | ml |
white wine
dry |
*
|
| 59 | ml |
ricotta cheese
|
|
| 57.8 | ml/g |
goat (chevre) cheese
crumbled, about 1/4 cup |
|
| Basil pesto: | |||
| 473 | ml |
basil
leaves, fresh, packed |
*
|
| 118 | ml |
pine nuts
roasted |
|
| 3 | cloves |
garlic
finely minced |
|
| 118 | ml |
Parmesan cheese
|
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 237 | ml |
sundried tomatoes
|
|
| 6 | each |
basil
sprigs, fresh |
*
|
Directions
For the risotto:
Bring vegetable broth to a simmer.
In a separate large saucepan on an adjacent burner, heat the oil and sauté onion until it is translucent.
Add barley (or rice) and lightly sauté 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℉ (180℃).
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.
