Have you thought of adding a “Recipes” section for slow cooker recipes? I’m gearing up for a month-long test run at vegetarianism in March. I make beans a lot and am really preferring it! Do ahead: Although it’s not generally ideal to reheat rice risottos, I actually enjoyed this barley one reheated. I used Great Northern beans (cooked for 3.5 hrs. Your barlotto is next on my list! Add the lemon juice and herbs and stir well, then simmer for 25 minutes, until the water is all absorbed. Regardless, what a difference! oh my. Three adults and one toddler ate every last bite- next time I’ll double it. I find more and more that is really what I am most interested in. 2 tablespoons extra-virgin olive oil I mixed the chicken stock and the bean water for the last cup of liquid so I didn’t lose any bit of my hard-earned beans. So I’m a total foodie, but honestly I’ve been coming to your site more for Jacob pictures [I sent the link to his ‘lack of wrists’ to at least 10 people] than the food lately. Love your blog! Sorry, your blog cannot share posts by email. Now THAT has to be the best baby picture ever. Thanks!! I gave this a go, hadn’t cooked barley before. Sweet and spicey. Modifier + modifier + noun = hyphen needed between the 2 modifiers. I started making it years ago after seeing Mario Batali make it on Iron Chef one time.
It’s a supply given to me by my sister a few months from her local Italian market; maybe another brand would be more flavorful. although mine took a bunch more stock. Bean cooking wonder!
Swap some of the volume with water. My mother and I feel the same way about our restaurant dishes! Finely slice your greens and drop them into the pan a couple of minutes before the end, to soften them but not overcook. I was so very, very proud myself. I found that I needed to cook it for between 50 and 60 minutes, and used nearly all of the stock. I have some quinoa ( so this can be considered as Quinotto!! Would I be able to substitute brown rice for the barley? i forgot this step the first time (so eager to eat it!) Can’t wait to make this – I love risotto. 1 medium onion, cut into 1/4-inch dice I’m always applauding the way a chef managed to get such flavorful beans, grains and even unloved greens, cooked so perfectly that I clean them out long before I stick my fork into the duck breast. And my husband, who is on a new heath kick, liked it AND approved of it’s heath values. If you don’t taste an improvement, skip it. Put the olive oil in the skillet over medium heat. Oh, drool. It’s because ‘craftily’ modifies ‘grammared’, which is yet another modifier [i.e., for ‘ramblings’]. I tried it tonight, using a red stock (Deborah Madison, Vegetarian Cooking for Everyone),and while the onions were sauteeing, threw in a guajillo chile and some of the adobo sauce from a can of chipotles, later the red beans and escarole. Add any of the optional add-ins and continue cooking for a couple minutes, just until the ingredients are heated through. Thank you Deb! But I bought a different brand of barley this time (from an Asian grocery, although I’m not sure that makes any difference). What we ended up was the kind of sauced-up treat I adore, and I won’t lie, the best part was that we didn’t have to leave Jacob to fend for himself in front of the TV with a can of formula again arrange childcare + get gussied + brave this arctic January just shell out generously for it. I make it every so often – last night with tilapia marinated in a homemade orange/cilantro marinade. i wilted the kale in some olive oil and a little water before adding it because i figured it would take forever to cook in the mixture. I’ve learned the hard way many times! I’ve been looking for a lead-free slow cooker forever. I just made this tonight….SOOOO good! This looks fabulous. (PS: For what it’s worth, I do think used the hyphen properly in “craftily-grammared”.
I made this with pancetta, Parmesan broth, caballero beans from Rancho Gordo, and kale and it was fantastic. The cutest little baby monkey ears ever! The light is very blueish in the afternoon, when I cook the most. After 20 minutes, add the beets. We made this tonight and it was amazing! Oh, I, too, would be interested in the slow cooker you are using.