Looking for a traditional rice recipe? Then check out this risotto made with barley and spinach that is ready in 35 minutes – perfect if you love Italian cuisine.
- Pearl barley gives this dish the creaminess of the traditional long-cooking risotto that uses arborio rice, and it cuts cooking time! You can also use quick-cooking barley — it reduces cooking time even more as there is no presoaking, but the dish won’t be quite as creamy.
- *Presoak pearl barley in 2 cups of water at least 5 hours or overnight; drain.