I think I'd toast it so it won't get soggy.
Gotta tell you I'm really loving this CarbLovers book - all the recipes are just great. Another winner today -
Barley Risotto Primavera
MAKES: 4 servings
2 tablespoons olive oil
2 carrots, peeled and chopped (about 2/3 cup)
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon dried thyme
3 cups cooked quick-cooking barley
1/2 cup white wine (optional)
1 1/2 to 2 cups low-sodium vegetable broth, divided
1 small zucchini, chopped (about 1 cup)
1/2 red bell pepper, chopped (about 3/4 cup)
1/2 yellow bell pepper, chopped (about 3/4 cup)
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 1/2 cups frozen peas
3/4 cup grated Parmesan cheese
1. Heat oil in a large nonstick skillet over medium-high heat. Add carrot and onion, and cook 4-5 minutes until onion begins to brown. Add garlic and thyme; cook 1 minute or until fragrant.
2. Reduce heat to medium; stir in barley and white wine (if using) or 1/2 cup broth; cook 1 minute or until liquid is absorbed. Add zucchini, bell peppers, and 3/4 cup broth; cook 4-5 minutes, stirring occasionally, until liquid is absorbed. Add remaining 3/4 cup broth; cook until vegetables are tender and most of liquid has been
absorbed. Add 1/4 teaspoon salt and freshly ground black pepper.
3. Stir in peas; remove from heat. Let stand 1-2 minutes or until peas are thawed but still bright green. Stir in Parmesan cheese just before serving.
Notes: I used 1 1/2 oz. (about 1/3 cup)Parmesan and we thought it was plenty. I also used one roasted poblano pepper I had in the freezer for one of the bells.
Also, I've never seen "quick-cooking barley," so I just cooked up about 1 1/2 cups regular (was way too much, so will be having another dish calling for barley
) I used about 4- 4 1/2 cups of the cooked. Made a nice big pot and enough for two or three dinners (for two).