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Vegetarian Barley Casserole with Sun Dried Tomato and Basil Pesto

 
102
Vegetarian Barley Casserole with Sun Dried Tomato and Basil Pesto Vegetarian Barley Casserole with Sun Dried Tomato and Basil Pesto

.

Yield

6

servings

Prep

22

min

Cook

58

min

Ready

1⅔

hrs

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

Barley risotto:
6 cups stock
vegetable
cup canola oil
1 small onions
minced
1 pound pearl barley
about 1 1/2 cups
½ cup white wine
dry
*
¼ cup ricotta cheese
2 ounces goat (chevre) cheese
crumbled, about 1/4 cup
Basil pesto:
2 cups basil
leaves, fresh, packed
*
½ cup pine nuts
roasted
3 cloves garlic
finely minced
½ cup Parmesan cheese
¼ cup olive oil, extra-virgin
1 x black pepper
freshly ground
*
1 cup sundried tomatoes
6 each basil
sprigs, fresh
*

Directions

For the risotto:

Bring vegetable broth to a simmer.

In a separate large saucepan on an adjacent burner, heat the oil and sauté onion until it is translucent.

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

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.

For the pesto:

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

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

Add black pepper, to taste.

Preheat oven to 350℉ (180℃).

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.

Bake covered with foil for 25 minutes, then remove foil and continue to bake for 5 minutes to let top layer of pesto become toasted.

Remove from oven and let rest for 10 minutes.

Serve garnished with fresh basil sprigs.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 392g (13.8 oz)
Amount per Serving
Calories 60443% of calories from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 1139mg 47%
Total Carbohydrate 23g 23%
Dietary Fiber 14g 54%
Sugars g
Protein 42g
Vitamin A 5% Vitamin C 10%
Calcium 17% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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