Mediterranean Eggplant and Barley Salad

Mediterranean Eggplant and Barley Salad
Gourmet, September 2006
and as found on Smitten Kitchen

Ingredients:

1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes
10 tbsp extra-virgin olive oil
1 tsp salt
1 tsp black pepper
1 cup chopped scallion (from 1 bunch)
1.5 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium vegetable or chicken broth
3/4 cup water
2 tbsp fresh lemon juice
1 garlic clove, minced
1/4 tsp sugar
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint

Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

To roast eggplant and zucchini:

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

To cook the barley:

Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

To make dressing and assemble salad:

Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Do ahead: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

Barley Risotto with Beans and Greens

Barley Risotto with Beans and Greens
as found on Smitten Kitchen

Ingredients:

5 cups low-sodium vegetable or chicken stock (LOW SODIUM)
2 tablespoons extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1/4 teaspoon thyme
1/2 cup white wine (optional)
1 cup pearled barley (7 ounces)
1 cup beans, canned or precooked (white would be great; I used some Red Nightfall Beans mostly because they were languishing in my cabinet)
3 cups chopped escarole
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
2 tablespoons unsalted butter, softened
Salt and freshly ground pepper





In a medium saucepan, bring the stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.

In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes.



Add the barley and cook, stirring, for 2 minutes. Add the wine if using and cook, stirring until absorbed, about one minute.



Add 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring until it is nearly absorbed between additions. (The recipe calls for six additions, leaving 1 cup of stock left in the pot. I ended up using almost all of the stock, based on how thick i wanted my risotto.) Most barley risottos are done when the barley is al dente and suspended in a thick, creamy sauce, about 35 minutes.

Stir it in until the risotto is on the loose side, then add the beans and let them cook for a minute.



Add the escarole and let it wilt and then cook for an additional minute.

Stir in the 1/2 cup of Parmigiano-Reggiano and the butter and season with salt and pepper. Serves 4.





THIS MAKES DELICIOUS LEFTOVERS. perfect for bringing to work and making everyone incredibly jealous.