Recipe: Barley "Risotto" with Weird Chinese Green

Last October, I made a barley and mushroom "risotto."  As I said in that recipe, I tend to be a little conservative when it comes to some things, and as far as I'm concerned a risotto contains rice.  However, I loved how the barley worked in that recipe.  I loved that recipe so much that I continue to crave it months later, and it is one of the recipes that I will probably be making in bulk and freezing for when the Fearless Fetus puts in its appearance this winter.  For the record, it does freeze well. 

Anyway, fast-forward to June.  While at the Brookline Farmer's Market's inaugural session for 2009, I found a Weird Chinese Green.  It looked a little like bok choy but not really - the color was much more vibrant.  I did not write down the name of the Weird Chinese Green, unfortunately, so I can't tell you what it was.  I can tell you that it had a marvelous flavor and a texture that worked well in this context. 

At any rate, when we were preparing for our big Braintree Fireworks party, my husband asked me what side dishes I had prepared.  He didn't feel that they would be enough food for people and was very concerned that people would be hungry.  (This was the morning of the party, allow me to state.)  I thought fast.  Well, I had Weird Chinese Green.  What could I do with Weird Chinese Green that would get it out of my fridge?  Something high in carbs (so it would be filling) would be key.  How about a risotto?  I resolved on that course of action, only to hit an obstacle.  I was out of risotto rice.  I love basmati rice, and jasmine rice, but neither of them are quite right for a risotto.  In my frenzied, expletive-filled search for a secret Arborio stash, I found the last of the pearl barley I'd bought for the above recipe.  Why not that?  Heck, it worked the last time.  I didn't know how that was going to work with Weird Chinese Green, but I was going to give it a shot. 

The result?  A pretty smashing success.  Two out of three small children at the party ate it without complaint (I'm not sure about #3; I wasn't seated near him during the meal but he seems to be a picky eater.)  I loved it, and I'm usually my own worst critic.  My guests enjoyed it.  One of the guests had endured a particularly long day and was feeling pretty exhausted; a small bowl of this dish and a nap in the library seemed to revive her pretty decently.  It was pretty easy to make on the fly.  I used what I had on hand, so if you actually have enough of one kind of broth on hand go ahead and use what you have. 

Barley "Risotto" with Weird Chinese Green (serves 8 - 12 as a side dish; approx. $1.12/serving)

3 cups vegetable stock

3 cups chicken stock

1/2 cup water

4 1/2 tablespoons butter

1 onion, finely chopped

15 ounces pearl barley

4 1/2 ounces peccorino cheese, grated

2/3 bunch Weird Chinese Green, chopped (You can use bok choy if you'd like something more concrete than Weird Chinese Green.... but feel free to experiment)

Kosher salt and Grains of Paradise to taste

Equipment:

• Two saucepans, one large
• Wooden spoon with a long handle
• Ladle

1. Put the combined stocks and water in the smaller saucepan over low heat.  Heat until warm and keep warm during the entire cooking process. 
2. Heat the butter in the larger saucepan. 
3. Add the onions and cook until softened.
4. Add the barley and stir until coated with the pan juices.  Reduce heat to low.
5. Add the chopped Weird Chinese Green and stir until just beginning to wilt.
6. Add one ladle of the broth mixture.  Stir constantly until all the liquid is absorbed.
7. Repeat until all the liquid has been absorbed OR until the barley absolutely, positively cannot absorb any more liquid, whichever comes first.  This will vary each time you make this recipe and I don't know why. 
8. Remove from heat and stir in the cheese, stirring until the cheese is melted.
9. Serve warm or at room temperature if necessary. 

Comments

[Hugh Mannity]

"Fearless Fetus"! You owe me a laptop and a cup of coffee.

There is so a onesie with "Fearless" stenciled across the front in someone's future!

[Angie's Recipes]

I like barley too...never tried to cook them with risotto though.

Angie's Recipes

[Natasha - 5 Star Foodie]

Let us know if you ever find out what this Weird Chinese Green is! The risotto sounds delicious!

[Laura]

I believe the Weird Chinese Green in question was tatsoi. Tatsoi looks similar to bok choy but is a deeper green. I've also found a tatsoi-bokchoy hybrid at the farmers' market.

[Fearless Kitchen]

Laura - That could be it. I never remember to write it down.

Natasha - Thanks! You could probably substitute some other green with equal success. I'm thinking arugula would work well.

Angie - I know it sounds weird, but it works really really well.

Mr. Mannity - What's your drug of choice at Inner Vagabond? I probably won't see you until I'm in the vicinity anyway...