Vegetarian Barley Casserole with Sun-dried Tomato and Basil Pesto

Name: Vegetarian Barley Casserole with Sun-dried Tomato and Basil Pesto
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 28 milliliters canola oil; 120 milliliters dry white wine; 6 sprigs fresh basil; 48 grams fresh basil leaves, packed; 3 garlic cloves, finely minced; 57 grams 1/4 cup (about crumbled goat cheese; 54 milliliters extra-virgin olive oil; 1 small onion, minced; 50 grams grated Parmesan; 300 grams pearl barley, about 1 pound (or use Arborio rice for a gluten-free dish); 68 grams pine nuts, roasted; 62 grams ricotta cheese; 110 grams sun-dried tomatoes (from a jar, or if dehydrated soaked in warm water); 1 liters vegetable broth

Vegetarian Barley Casserole with Sun-dried Tomato and Basil Pesto might be a good recipe to expand your main course collection. One portion of this dish contains roughly 16g of protein, 28g of fat, and a total of 535 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for Winter. 1 person found this recipe to be yummy and satisfying. This recipe from Foodnetwork requires basil, basil leaves, ricotta cheese, and basil. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. If you like this recipe, you might also like recipes such as Farfalle With Sun-Dried Tomato Pesto, Sausage and Fennel, Quinoan and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries, and Sun-dried Tomato & Artichoke Tuna Casserole.

Instructions

Bring vegetable broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and saute onion until it is translucent.

Ingredients you will need

Vegetable Broth

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add barley (or rice) and lightly saute to toast the barley.

Ingredients you will need

Barley

Sandwich Bread

Rice

Add wine and stir for about 2 minutes until it is absorbed. Begin slowly adding broth, 1 ladle-full at a time, to the barley pan, stirring as you go. The friction of the stirring will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Stir in ricotta to add creaminess, then crumble in goat cheese (to add cohesiveness), stir, cover and set aside.

Ingredients you will need

Goat Cheese

Ricotta Cheese

Barley

Starch

Broth

Wine

Equipment you will use

Ladle

Frying Pan

Pot

Place basil in food processor, add pine nuts and garlic, and pulse until chopped.

Ingredients you will need

Pine Nuts

Garlic

Basil

Equipment you will use

Food Processor

Scrape into a bowl, add Parmesan and stir in oil to form a thick smooth paste.

Ingredients you will need

Parmesan

Cooking Oil

Equipment you will use

Bowl

Add black pepper, to taste.

Ingredients you will need

Black Pepper

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Spread half of the barley (or rice) mixture over the bottom of a lasagna dish or large casserole. Top with half of the sun-dried tomatoes and then with half of the basil pesto. Repeat for a second layer.

Ingredients you will need

Sun Dried Tomatoes