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Toast the
pearl barley in a deep stock pot fitted
with lid, along with the sesame oil,
stirring over medium heat, about 4-5
minutes. Barley should be golden and
aromatic.
Add arborio
rice and stir well to coat with oil,
then add broth. (Caution: stock will
spatter and steam, so use a long-handled
spoon). Cover, reduce heat to low,
and let simmer 25 minutes.
Remove
cover and stir. Add onion, carrots,
and enough ale to let it be easily
stirred. Simmer uncovered, stirring
occasionally, until liquid is absorbed,
about 15-20 minutes. Taste the grains.
If a softer texture is desired, add
2-3 more ounces ale and simmer longer.
Stir in parsley, celery and if desired,
cheese.
Stir well,
remove from heat and cover. Let sit
10 minutes, stir again, and season
to taste with salt, pepper and a teaspoon
of lemon juice.
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