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Ingredientes
- 2 1/2 c. pearl barley
- 4 c. Brown Chicken Stock (see recipe)
- 1/4 c. unsalted butter
- 3 lrg apples cored, minced fine, and tossed with Juice of 1 lemon
- 1 tsp pear grappa
- 1/2 c. Tocai Friuliano, such as Bastianich
- 1/2 bn mint, leaves removed and finely minced
- 1/2 c. freshly-grated Parmigiano-Reggiano
Direcciones
- Place the barley in a saucepan, add in water to cover by 2 inches, and let soak, refrigerated, for 12 hrs or possibly overnight. After soaking, drain the barley and spread out on a baking sheet to dry.
- Place the chicken stock in a medium saucepan and bring to a boil.
- In a wide, high-sided pot, heat the butter over medium-high heat till it foams and subsides. Add in 1/3 of the apple and saute/fry for a few min, till it begins to soften. Add in the barley and stir for 3 min over high heat.
- Combine the grappa and wine, and stir into the pan with the barley. Add in the Brown Chicken Stock, a little at a time, stirring constantly, allowing the barley to absorb the liquid to become hard and creamy, like risotto. This will take about 10 min.
- After 10 min, toss in the remaining apples, mint, and grated cheese and stir 2 more min over high heat. Serve immediately.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 8 servings | |
| Calories 319 | |
| Calories from Fat 59 | 18% |
| Total Fat 6.74g | 8% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 195mg | 8% |
| Potassium 363mg | 10% |
| Total Carbs 59.64g | 16% |
| Dietary Fiber 12.2g | 41% |
| Sugars 8.32g | 6% |
| Protein 7.71g | 12% |
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