Barley "Risotto"



Barley "Risotto"

Saute 1 cup chopped leeks (can substitute sweet onion) in extra-virgin olive oil until softened.

Add 1 1/2 cups quick cooking pearl barley. Cook and stir for 1 minute.

Add 3 3/4 cups (roughly 2 cans) hot low-salt chicken stock, 1/2 cup at a time, stirring in each addition until it is absorbed.

When liquid is absorbed and mixture is creamy (about 25 min), remove pan from heat and stir in 1 cup finely shredded Parmesan cheese, 1/2 cup finely shredded carrots and snipped fresh tarragon. (I used thyme)