Asparagus and Sorrel Ozotto

Orzotto is Italian for barley cooked like risotto. Even more confusing is that Americans believe that orzotto is a dish made like risotto, only with a rice-shaped pasta. This recipe uses whole-grain Tibetan barley and that glorious spring vegetable asparagus with the spring lemon-scented herb sorrel. Follow package directions if using pearl barley (which is easier to find), as the cooking time will be much less and may use less chicken broth.

 

Purple Himalayan whole-grain barley used here but pearl barley works too.

4 side servings

 Ingredients:

2 ½ cups chicken broth

½ teaspoon sea salt

2 tablespoons extra virgin olive oil

1 tablespoon garlic, minced

1 large shallot, minced (about ⅓ cup)

½ teaspoon sumac

1 ½ cups whole-grain or pearl barley

¼ cup dry white wine

12 medium asparagus spears, cut into 1-inch pieces, heads separated from the stems

1 tablespoon fresh lemon juice

1 cup sorrel, washed, stemmed, thinly sliced

¼ cup Parmigiano Reggiano cheese, grated, divided

Directions:

  1. Heat the chicken broth and salt. Keep warm on the stovetop.

  2. In a non-reactive wide-bottomed saucepan, heat the oil until it shimmers. Add the garlic and shallot. Stir until softened, about two minutes. Add the sumac and barley coating with the oil. Add the white wine, stirring until absorbed.

  3. Add the chicken broth and cover with a lid. Turn the heat down to low, cover with a tight-fitting lid, and cook until the barley is tender but chewy (about 45 minutes for whole-grain barley). Then add the asparagus stem pieces, stirring until softened, about three minutes. Then, add the asparagus heads. Continue cooking and stirring until all the liquid is absorbed. Remove from heat.

  4. Stir in the lemon juice, sorrel, and two tablespoons of cheese. Taste, Think, Transform with salt if necessary. Portion onto plates and garnish each with the remaining cheese. Serve hot.

Asparagus and Sorrel Ozotto

Asparagus and Sorrel Ozotto
Yield: 4 side servings
Author:
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
Orzotto is Italian for barley cooked like risotto. Even more confusing is that Americans believe that orzotto is a dish made like risotto, only with a rice-shaped pasta. This recipe uses whole-grain Tibetan barley and that glorious spring vegetable asparagus with the spring lemon-scented herb sorrel. Follow package directions if using pearl barley (which is easier to find), as the cooking time will be much less and may use less chicken broth.

Ingredients

  • 2 ½ cups chicken broth
  • ½ teaspoon sea salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon garlic, minced
  • 1 large shallot, minced (about ⅓ cup)
  • ½ teaspoon sumac
  • 1 ½ cups whole-grain or pearl barley
  • ¼ cup dry white wine
  • 12 medium asparagus spears, cut into 1-inch pieces, heads separated from the stems
  • 1 tablespoon fresh lemon juice
  • 1 cup sorrel, washed, stemmed, thinly sliced
  • ¼ cup Parmigiano Reggiano cheese, grated, divided

Instructions

  1. Heat the chicken broth and salt. Keep warm on the stovetop.
  2. In a non-reactive wide-bottomed saucepan, heat the oil until it shimmers. Add the garlic and shallot. Stir until softened, about two minutes. Add the sumac and barley coating with the oil. Add the white wine, stirring until absorbed.
  3. Add the chicken broth and cover with a lid. Turn the heat down to low, cover with a tight-fitting lid, and cook until the barley is tender but chewy (about 45 minutes for whole-grain barley). Then add the asparagus stem pieces, stirring until softened, about three minutes. Then, add the asparagus heads. Continue cooking and stirring until all the liquid is absorbed. Remove from heat.
  4. Stir in the lemon juice, sorrel, and two tablespoons of cheese. Taste, Think, Transform with salt if necessary. Portion onto plates and garnish each with the remaining cheese. Serve hot.

Nutrition Facts

Calories

392.39

Fat (grams)

9.97 g

Sat. Fat (grams)

2.21 g

Carbs (grams)

63.66 g

Fiber (grams)

13.06 g

Net carbs

50.6 g

Sugar (grams)

2.94 g

Protein (grams)

12.21 g

Sodium (milligrams)

945.96 mg

Cholesterol (grams)

7.19 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

barley, ozotto, asparagus,
side dish
Italian
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Linda Hierholzer