Today's recipe!

From Super Natural Cooking by Heidi Swanson

Risotto-Style Barley

3 tbsp extra virgin olive oil
1 yellow onion, chopped
1 or 2 shallots (I used 2), chopped
3 cloves garlic, chopped
1 tsp sea salt (I forgot this, but then I just salt to taste)
2 cups barley
1 cup good quality white wine
6 cups water
1 orange
Grated zest of one lemon (I skipped this and tossed some lemon juice in instead)
1/2 cup Parmesan cheese
1/2 cup creme fraiche or sour cream (I used sour)
2 big handfuls of arugula (I used a little more)
Handful of toasted walnuts

Heat oil in a large skillet. Add the onions, shallots and garlic and salt, and saute until tender. Add barley and stir until lightly coated. Add wine, and allow to soak into barley. Then add 6 cups of water, one cup at a time. Only add more once the first cup is absorbed. The barley is cooked when there is not much assistance. It will not be as creamy as arborio rice. I left it on the brothy side, as the cookbook recommends.

While the barley is cooking, peel and segment the orange. Reserve any juice the leaks out. Cut the orange into small pieces. Once the barley is tender, add the cream, cheese, orange and citrus juices. Taste and adjust seasoning, then stir in the arugula. Garnish with the walnuts prior to serving.

This recipe is really good, though I think I would half it next time. The book says that it is for 4 to 6, but I think it's more like 6 to 8. I will be eating this easily for a week - I think I'm going to freeze half of it. This would definitely be great during the winter time, and I think it would be awesome with little clementine segments instead of navel orange segments, which is what I used.