Barley Risotto with Zucchini
Barley is one of our favorite ancient grains and we regularly use it in place of rice, potatoes, or pasta. It’s known as a “superfood” because of its low glycemic index and because it is packed with vitamins, minerals, fiber, and antioxidants. When used to make risotto, as we’ve done here, barley is less finicky than the traditional Italian Arborio rice. This is also a great way to incorporate zucchini into a dish when, by the end of summer, there’s so much on hand.
SERVES 4
7 cups chicken or vegetable stock
2 tablespoons extra-virgin olive oil
3 medium shallots, finely chopped (about 3 tablespoons)
1 cup pearled or semi-pearled barley
⅔ cup white wine, or more as needed
3 cups diced zucchini (2 or 3 small zucchini)
¾ cup freshly grated Parmesan (optional)
1 tablespoon unsalted butter (optional)
Kosher salt and freshly ground black pepper
Bring the stock to a boil in a medium saucepan. Reduce the heat, cover the pan, and simmer gently.
Heat the olive oil in a heavy-bottomed skillet over medium heat. Add the shallots and sauté until softened, 4 to 5 minutes, taking care not to let them brown. Add the barley and stir until the grains are well coated with the oil and begin to have a toasty smell, about 2 minutes. Add the wine and cook until it’s fully absorbed, 2 to 3 minutes. Start adding the stock, 1 cup at a time, while stirring. Allow each cup to be absorbed before adding the next. As you cook, be sure to scrape the bottom of the pan with your spoon to prevent the barley from sticking. After about 25 minutes taste the barley; it should be al dente and chewier than a risotto made with rice. If the barley is still hard, continue to add stock ½ a cup a time, stirring consistently and reserving ½ cup for the last step.
Add the zucchini and ½ cup of the stock. Cook until the zucchini is tender, 5 to 7 minutes. Remove from the heat, stir in the Parmesan and butter, if using, and season with salt and pepper. Serve immediately.
Polenta with Winter Greens
A cooking class at Blue Hill at Stone Barns in Westchester, New York, provided the springboard for this recipe. Kale is sautéed with currants, capers, pine nuts, and a hint of hot pepper and served on Asiago-flavored polenta. The result is a perfect balance of sweet, salty, bitter, spicy, and creamy.
If you belong to a CSA (community supported agriculture) or have access to various greens from a farmers’ market, experiment with whatever is available. (If you’re using very bitter greens, such as mustard or turnip greens, you may want to blanch them first to remove any harsh bitterness.) We also like to serve the polenta with Warm Mushroom Sauté (here).
SERVES 4
½ cup currants
2 tablespoons pine nuts
3 anchovy fillets, minced
1 tablespoon nonpareil capers (optional)
¼ cup extra-virgin olive oil
2 large garlic cloves, thinly sliced
4 large shallots, thinly sliced (about ½ cup)
1 pound baby kale or other greens
Kosher salt and freshly ground black pepper
Grated zest of 1 lemon
¼ teaspoon red pepper flakes
Polenta
Olive oil, for oiling the baking pan
3 cups vegetable stock or water
4 cups low-fat milk
1 bay leaf
2 cups coarse cornmeal
4 tablespoons unsalted butter
1½ cups Asiago cheese or Parmesan
1 teaspoon kosher salt and freshly ground black pepper
In a small bowl, combine the currants with hot water to cover. Allow the currants to plump, at least 20 minutes. Drain. In a small skillet, toast the pine nuts over medium-low heat, watching carefully and stirring, until golden, about 3 minutes. Transfer to a small bowl and let cool. Add the currants, anchovies, and capers, if using, and combine.
In a large skillet, heat the oil over medium heat. Add the garlic and shallots and sauté until just beginning to color, 4 to 5 minutes. And the currant mixture and sauté until combined, 1 minute. Increase the heat to high and add the kale. Cook, stirring, until the kale has wilted, about 5 minutes. Season with salt and pepper, add the zest and red pepper flakes, and toss to mix well.
To make the polenta, oil an 8 x 10-inch stoneware or glass baking dish. In a large pot, bring the stock and milk with the bay leaf to a boil. Reduce the heat to a slow simmer and, whisking continuously, add the cornmeal in a steady stream. When all the cornmeal has been added, continue whisking frequently until the polenta has thickened and begins to pull away from the side of the pot, about 40 to 45 minutes. Remove from the heat and stir in the butter and cheese. Season with salt and pepper to taste. Transfer the polenta to the dish and top with the greens. Serve immediately.