Dinner tonight: barley "risotto" with toasted hazelnuts and summer squash
All measures are, as always, approximate. This turned out to be delicious.
1 onion
2 sm or 1 lg chicken breast
glug of dry sherry
3-4 big handfuls pearl barley
2 cups low salt chicken broth
1 largeish yellow squash
2 cloves garlic, finely diced
small handful chopped fresh oregano
large handful hazelnuts, toasted and chopped
large handful shredded fresh parmesean
Dice onion. Saute in olive oil and a little butter until clear.
Slice chicken breasts thinly; saute with onions. Add barley and stir for a few minutes.
Deglaze pan with sherry; pour in chicken broth. Bring to a boil and reduce to low, cover, and cook for about 30 minutes until the barley is al dente. Stir it once in a while. Throw in the rest of the ingredients and cook for about 5 minutes.
1 onion
2 sm or 1 lg chicken breast
glug of dry sherry
3-4 big handfuls pearl barley
2 cups low salt chicken broth
1 largeish yellow squash
2 cloves garlic, finely diced
small handful chopped fresh oregano
large handful hazelnuts, toasted and chopped
large handful shredded fresh parmesean
Dice onion. Saute in olive oil and a little butter until clear.
Slice chicken breasts thinly; saute with onions. Add barley and stir for a few minutes.
Deglaze pan with sherry; pour in chicken broth. Bring to a boil and reduce to low, cover, and cook for about 30 minutes until the barley is al dente. Stir it once in a while. Throw in the rest of the ingredients and cook for about 5 minutes.