APPLE BARLEY RISOTTO

Here's a new twist on risotto, made with barley instead of the traditional Italian Arborio rice, that makes a perfect fall apple accompaniment to roasted chicken.

2 tablespoons butter
1 cup chopped mushrooms
1/4 cup finely diced red onion
1 1/2 teaspoons minced garlic
1/2 cup dry white wine
1 Braeburn or Fuji apple, unpeeled, cored and cut into 1/4 inch dice
1/2 cup pearl barley
2 1/2 cups chicken or vegetable broth
1 cup water
1/4 cup grated high-quality Parmesan cheese
1/4 cup coarsely chopped hazelnuts, lightly toasted
1/8 teaspoon black pepper
Salt (if using canned broth, less salt will be needed)

In large heavy-bottom saucepan, melt butter over medium-high heat. Add mushrooms and onion and saute until mushrooms are limp, about 5 minutes. Add garlic and stir about 1/2 minute. Immediately add wine. Increase heat to high and reduce wine until syrupy, about 3 minutes.

Reduce heat to medium and stir in diced apple and barley. In bowl or large measuring cup, mix together broth and water. Add 1 cup to barley and simmer until almost all liquid is absorbed, 6 to 8 minutes.

Stir in another 1 cup broth mixture and continue cooking, stirring often, until all liquid is absorbed. Repeat process again until all liquid has been used and barley is tender.

Remove from heat and fold in cheese, nuts and pepper. Taste and season with additional salt, if needed. Makes 4 servings. Note: Allow 50 to 60 minutes total cooking time for this recipe.

BARLEY CASSEROLE

4 tablespoons butter
2 medium onion chopped
1/2 pound mushrooms sliced
1 1/2 cups pearl barley
3 cups beef broth or chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
Parsley leaves chopped, for garnish



Preheat oven to 350 degrees. Melt butter in a large casserole. Saute onions 2 minutes over medium heat. Add mushrooms and sauté 5-7 minutes more. Add barley. Cook until lightly browned. Add 2 cups broth, salt and pepper. Bring to a boil. Cover, reduce heat, and bake 45 minutes. Add remaining 1 cup of broth. Return to oven and bake 30 minutes more. Garnish with chopped parsley.

Chicken Barley Soup

2 qts. water
2 lbs. chicken necks; skinned
1 can (16 oz.) sliced tomatoes
1 cup sliced celery
1 cup sliced onions
1 cup sliced carrots
1/4 cup chopped parsley (fresh)
6 tablespoons barley
1 bay leaf
1/4 teaspoon marjoram

Bring water to a boil. Add necks and return to
boiling. Skim as needed. Add remaining
ingredients, cover and simmer 1 hour. Remove necks
and refrigerate until cool enough to handle.
Remove meat from bones and add to soup. Simmer
until chicken is heated through and soup is hot.
Before serving, skim fat and remove bay leaf.