Servings: six as a side dish, four as a main course.
When cooked as a risotto, barley develops a rich and creamy consistency. The parsley, lemon, and garlic garnish is a fresh, simple accent to the risotto’s nutty, robust flavors.
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I made this for a potluck, and to my surprise (given that it is a very brown looking dish), it was finished while many others were not. The flavor was really good, and the barley had a solid chewiness but was not unpleasantly tough. I cooked the garlic with the onions; I was afraid that raw garlic would be too pungent, but next time will prepare as written. It makes a LOT of food - a solid 6 main dish servings. Next time, I'll make at least 50% more of the gremolata - it looks beautiful and adds a nice flavor contrast.
My husband and I love this recipe. It's perfect for meatless Monday!
Loved this! Very hearty satisfying entree for a vegetarian meal with the gremolata adding "lightness"
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