Fake Risotto & Summer Squash

Ever since the Italian night book club, risotto has been my new favorite throw down dish.  What's a throw down dish, you ask?  It's a dish that meets the "I really don't want to cook but I'm too lazy to go out" criteria.  It must be relatively simple, easy and fast.  And here at BrewedB it includes items I have on hand.

I've been whipping up risotto and tossing in chopped veggies all summer, usually to use up some farmer's market left overs before they go bad.  The other night, I went to the kitchen with risotto on the brain only to find I was out of Arborio rice.  Eeekkk!  But being the lazy creature I am, I rumaged through the pantry to see if I had a substitute.  I settled on barley and now have a new favorite throw down dish -  Fake Risotto Ala Barley.  I know it sounds weird, but stick with me on this.

Barley soaks up water and begins to puff as it cooks.  If you let it go long enough, it gets the same creamy consistency of risotto.  (And according to the Hubby, if you drain the water off it can be used in beer production.  I'm thinking barley is a perfect grain for the BrewedB household - what do you think? <wink>)

I added sauteed summer squash, a little pasta sauce and a dash of cheese to make the best fake risotto around.  And I think it might even be healthy.  At least that's the story I'm going with - it's healthy.

Fake Risotto with Summer Squash

• 1 cup uncooked barley
• 3 cups vegetable broth
• 2-3 medium summer squash, chopped (I used 1 yellow and 1 zucchini squash)
• 1 small eggplant, chopped (you can peel it if you think eggplants are bitter)
• 3 cloves garlic, chopped
• 1 red bell pepper, chopped
• 3 Tbsp jarred pasta sauce (I know I'm a total slacker for not making my own)
• 2 Tbsp shredded cheese (Parmesan works well)

Method:

1. In a saucepan, bring the vegetable broth to a boil.  Add the barley and cook for 5-10 minutes or until most of the broth is absorbed and the barley is puffy.  Drain and set aside.
2. Saute the veggies in a tiny splash of oil for 2-3 minutes.  I use an iron skillet and just enough oil to coat the bottom and prevent sticking.  The veggies should be softened but still crisp and crunchy.
3. Add the barley to the skillet and mix well.  Add the sauce and allow the entire skillet to simmer for 5 minutes.  Add more sauce if things dry out too much.
4. Add the cheese and mix well.  The pan should be creamy.  Salt & pepper to taste.

This dish freezes well.  I usually freeze it in individual servings for a fast and easy lunch.
Enjoy!
BrewedB