ForneyLife

Barley Chorizo Casserole

Posted in Food, Recipes by Elizabeth on February 23, 2011

I came home from work a little early last night, determined to make a good dinner out of some leftovers and another dish for some lunches this week.  After stopping quickly at Whole Foods, I put together a salad for dinner topped with shredded pieces of leftover roast chicken from the night before.

As for the other dish that was is destined for lunch, I found inspiration in what Heidi Swanson of 101Cookbooks called Baked Farro Risotto.  I’d consider this dish less risotto and more paella if anything.  But, since it is one pot and baked, for simplicity’s sake I’m calling it a casserole.

I cannot gush enough about how tasty this baked goodness is.  Adam, after finishing dinner, asked if we could have some of the casserole.  Worried I had underfed the food monster once again, I asked if he wanted the barley because he was still hungry.  No, he responded.  He wanted it because it was so good!  Well that, my friends, is the kind of review I can live with.

Barley Chorizo Casserole:

(adapted slightly from 101cookbooks)

  • 2 cloves of garlic, minced
  • 1 onion, diced
  • 1 1/2 cups of pearled barley
  • 2 1/2 cups of chicken stock
  • 1 cup tomato sauce
  • 3/4 cup Parmesan cheese, plus some for topping
  • 2 chorizo sausages

Preheat the oven to 400 degrees.  I used a large dutch oven with a lid for this dish.  If you do not have one, you can start this in a saucepan on the stove and transfer to an 8×8 baking dish and some aluminum foil.  Over medium-high heat, saute the onions and garlic with a healthy pinch of salt until translucent.  Add the barley and toast for about 2-3 minutes, just like a risotto or paella.  Then add the stock and tomato sauce and bring everything to a simmer.  Remove from the heat and taste the broth for flavor.  Season with salt and pepper to taste.  Add the paremesan cheese and the chorizo (I added my chorizo raw, but you could saute these until browned, remove onto a paper towel and saute the onions and garlic in the rendered fat from the sausage).  Cover the pot and bake for about 40 minutes.  If you change the grain, the time for the bake might change.  101cookbooks used pearled farro and baked for 45 minutes.  Mine came out perfectly at 40 minutes.  Serve with some freshly grated parmesan on top.

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