Saturday, October 15, 2011
Barley Risotto with Corn and Basil
Cook Time: 50 minutes
Make Again: Yes
Recipe Source: Everyday Food(October 2005)
Well, this wasn't exactly creamy like risotto, but it tasted very good, and was a nice side dish. I used a fraction of the called for basil, and don't think I would have liked the full 2 c. The barley and corn together was a very nice combination with a good texture. I don't always have barley on hand, but maybe I should use it more, because I like the taste.
I give it a "-" because I'm not convinced the effort (although small) of adding the broth in small batches was worth it, since it didn't have a risotto like consistency.