Vegetarian Barley Casserole with Sun Dried Tomato & Basil Pesto
Submitted by happyzhangbo
Barley risotto layered with sun-dried tomatoes and homemade basil pesto, enriched with ricotta and goat cheese, then baked until the pesto toasts golden. A vegetarian main that eats like a feast.
YIELD
6 servingsPREP
22 minCOOK
58 minREADY
1⅔ hrsBarley cooked risotto-style picks up a creamy, chewy texture that rice can only dream about.
Here it gets the full treatment: toasted in oil, deglazed with white wine, then slowly fed ladles of vegetable broth until each grain is plump and starchy.
Ricotta and crumbled goat cheese get stirred in for richness, then the whole thing is layered in a casserole dish with sun-dried tomatoes and a from-scratch basil pesto packed with pine nuts, garlic, and Parmesan.
Bake it until the pesto on top turns toasty and fragrant, and you’ve got a vegetarian main course with real substance.
Variations
- Swap barley for arborio rice if you prefer a traditional risotto texture
- Use store-bought pesto in a pinch, but the homemade version with fresh basil and roasted pine nuts is worth the effort
- Add a layer of sautéed mushrooms or roasted red peppers for extra depth
Chef Tips
- Stir the barley constantly as you add broth. The friction releases starch and creates that signature risotto creaminess.
- Let the casserole rest for a full 10 minutes after baking. It firms up and slices much more cleanly.
- Toast the pine nuts before adding them to the pesto. Raw pine nuts taste flat; toasted ones bring a buttery, fragrant intensity that transforms the sauce.
Ingredients
Directions
For the risotto:
Bring vegetable broth to a simmer.
In a separate large saucepan on an adjacent burner, heat the oil and sauté onion until it is translucent.
Add barley (or rice) and lightly sauté to toast the barley.
Add wine and stir for about 2 minutes until it is absorbed.
Begin slowly adding broth, 1 ladle-full at a time, to the barley pan, stirring as you go.
The friction of the stirring will bring out the starch in the barley.
As the mixture absorbs the broth, ladle more into the pot.
When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy.
Stir in ricotta to add creaminess, then crumble in goat cheese (to add cohesiveness), stir, cover and set aside.
For the pesto:
Place basil in food processor, add pine nuts and garlic, and pulse until chopped.
Scrape into a bowl, add Parmesan and stir in oil to form a thick smooth paste.
Add black pepper, to taste.
Preheat oven to 350℉ (180℃).
Spread half of the barley (or rice) mixture over the bottom of a lasagna dish or large casserole.
Top with half of the sun-dried tomatoes and then with half of the basil pesto.
Repeat for a second layer.
Bake covered with foil for 25 minutes, then remove foil and continue to bake for 5 minutes to let top layer of pesto become toasted.
Remove from oven and let rest for 10 minutes.
Serve garnished with fresh basil sprigs.
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