Barley Risotto with Greens
Serves 4

Ingredients
1 small onion, finely chopped
1 tsp. olive oil
1 cup pearled barley
2-3/4 cups water
1 tsp. salt
1/2 tsp. turmeric (optional)
1 package (10 oz.) frozen chopped kale or spinach, thawed
1/2 cup grated Parmesan cheese
1/2 tsp. pepper
2 tsp. unsalted butter, cut up

Preparation

• In a medium saucepan, heat oil over low heat. Add onion and saute 5 minutes until golden brown. Add barley, stirring to coat.
• Stir in water, salt, and turmeric, and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, for 25 minutes or until barley is almost tender.
• Stir in greens and cook 10 minutes or until barley is tender. Remove from heat; stir in Parmesan, pepper, and butter.