Barley Orzotto with White Beans and Vegetables

Name: Barley Orzotto with White Beans and Vegetables
Cook time: 2 h
Total time: 2 h
Cuisine: Italian
Ingredients: ¾ cup fresh or thawed frozen peas; Salt and freshly ground black pepper; ½ small red bell pepper, seeded and minced; 6 ounces mushrooms of your choice, chopped; ¼ cup dry white wine; 1 cup pearl barley; 3 cups vegetable broth; Salt and freshly ground black pepper; 1½ cups cooked cannellini beans or 1 (15-ounce) can beans, rinsed and drained; 1½ cups cooked cannellini beans or 1 (15-ounce) can beans, rinsed and drained; 1 medium-size yellow onion, minced; 1 large carrot, minced; 2 teaspoons olive oil (optional); 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme; 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme; 1 small celery rib, minced; 3 garlic cloves, minced

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

Similar to risotto, orzotto is made with pearl barley and is prepared in regions of northern Italy. Like risotto, it cooks up thick and creamy. The addition of white beans and a variety of vegetables makes this a satisfying one-dish meal.

Ingredients

2 teaspoons olive oil (optional)
1 medium-size yellow onion, minced
1 large carrot,

Europe
Italy
Vegan
Mediterranean

Method

For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the onion, carrot, and celery and sauté until softened, about 5 minutes. Stir in the garlic, thyme, and wine and cook for 1 minute longer. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a microwave-safe bowl with a little water,