Barley Risotto with Scallions, Asparagus + Peas

THE INGREDIENTS

• 2 tbsp olive oil (divided)
• 6 medium scallions, thinly sliced
• 2 medium shallots, minced
• 4 cups chicken broth
• 1 1/2 cups pearl barley
• 1 bunch asparagus, trimmed and sliced into 1/2-inch pieces
• 1 1/2 cups frozen peas
• 1/4 cup chopped fresh basil
• 1/2 cup chopped fresh parsley
• 1 tsp lemon zest
• salt + pepper to taste

THE INSTRUCTIONS

Heat 1 tbsp oil in a medium pot or large skillet over medium heat. Add scallions and shallots and cook until translucent – about two minutes.

Add broth, one cup water, and barley and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until liquid is almost completely absorbed – about 25 minutes.

Add 1/2 cup water, asparagus, and peas. Cook, stirring until barley is tender – about five more minutes.

Stir in herbs, zest, and remaining 1 tbsp olive oil. Season with salt + pepper to taste, and serve immediately.

THE VERDICT

This was the first recipe I made twice on my cleanse. It’s flavourful, it goes with lots of different things, and it’s EASY. Last night, I made it to go with a chicken that I’d tossed in the slow cooker earlier in the day and it was a fabulous simple dinner with minimal effort – and leftovers.

THE SOURCE

Clean Eating Magazine

NOTES

My diet – while primarily gluten free – allows for some whole grains (like barley). Like always, please think for yourself before trying every idea I post on here and make sure it’s right for you.

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