From The Star Tribune, 5 August 2010
- 1 c. barley
- 3 c. vegetable or chicken stock
- 1 tbsp. butter or olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. dried basil
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/2 c. dry white wine
- 2 c. diced peeled beets (about 3 medium)
- 2 tbsp. freshly squeezed lemon juice
- 1/4 c. crumbled soft goat cheese or feta
1. Rinse barley in a sieve under running water, stirring to make sure it is well-rinsed, until water runs clear. Drain well and set aside.
2. In a saucepan over high heat or in the microwave, heat stock and 1 cup water until almost boiling. Cover and keep hot.
3. In large saucepan, melt butter over medium heat. Add onion and sauté for about 3 minutes or until starting to soften. Add garlic, basil, salt and pepper; sauté for 2 minutes. Add barley and stir to coat well. Add wine and cook, scraping up any bits stuck to pan, until liquid is almost evaporated.
4. Stir in 2 cups stock mixture and the beets. Cover and reduce heat to medium-low and boil gently, stirring occasionally, for 25 minutes or until beets are almost tender. Add a little more stock, if necessary to keep mixture moist.
5. Uncover and simmer, stirring often and adding stock, a ladleful at a time, as the previous addition is absorbed, for about 20 minutes or until barley is tender with a slight bite and beets are tender.
6. Adjust heat as necessary to keep pot at a steady simmer. You may need to add a little more hot water if mixture gets too thick before barley is tender. Stir in lemon juice.
7. Season to taste with salt and pepper. Serve sprinkled with cheese.