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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This will blow people away! A great side to tenderloin or other good cuts of meat. This is like a risotto without the rice...no one can resist these! Ingredients:
3 cups cooked barley |
3 cups cooked potatoes, brunoise (finely diced) |
1/4 cup cream |
8 tablespoons butter |
1 can chicken stock |
Directions:
1. Cook barley per package instructions, drain, and set aside.
2. Place potatoes in boiling water for five minutes, drain and run under cold water to stop cooking In a large saucepan combine potatoes and barley with about 1/2 of chicken stock over medium high heat Stir until hot, then add butter.
3. Continue stirring vigorously until mixture has the appearance of heavy oatmeal.
4. Finish with 1/4 cup of cream stirred.
5. You can reduce or increase recipe, keeping barley and potatoes in equal parts and adjusting cream and butter accordingly.
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