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Southwestern Barley Risotto

17 ½ lbs. water
.44 lb. vegetarian base
.18 lb. lime juice

.35 lb. margarine
.88 lb. onions, chopped
.12 lb. fresh garlic, minced
2 ½ lbs. barley
1 ½ lbs. water
1 1/5 lbs. whipping cream
4.40 lbs. fresh, ripe tomatoes, diced
.23 lb. canned jalapeño peppers, chopped
.70 lb. Parmesan cheese, shredded
.12 lb. fresh cilantro, minced
.56 lb. green onions, thinly slicedDIRECTIONS:1. Make stock: Blend water, vegetarian base and lime juice. Hold at a simmering point. Reserve.

2. For barley: Heat a tilting fry pan to 350°F and heat margarine until melted. Add onions and garlic sauté stirring constantly until fragrant.

3. Add barley and cook 2 to 3 minutes, stirring constantly to coat barley grains and to toast lightly.

4. Reduce pan heat to 225°F. Add 1 ½ lbs. water and cook barley, uncovered, until liquid is absorbed.

5. Add hot reserved broth (step #1), one quart at a time, to the barley, stirring constantly until liquid is absorbed and grains become fully hydrated 45 to 60 minutes. (Add more base mixture if barely becomes too dry and is still not tender.) Barley should be tender and have a creamy consistency.

6. Stir in whipping cream, diced tomatoes, jalapeños and Parmesan cheese. Cook until cheese melts.

7. Fold in cilantro and green onions. Put barley into12 x10 x 2-inch pans and cover. Hold for service at or above 140°F.NUTRITIONAL INFORMATION: Calories 98 (42.7% from fat); Fat 4.7g (sat. 2.2g); Protein 3.3g; Carbohydrates 11.3g; Sodium 190mg; Cholesterol 10mg; Fiber 2.4g
SERVINGS:100, 4 oz. servingsFrom:John Pence Director Department of Housing and Dining Services, Kansas State University