April Q-pon - Pearled Barley

Save big on Pearled Barley this month - an exclusive discount for Q-Club members. Is this email not displaying correctly? View it in your browser.

THRIVE Barley and Tomato Risotto by Chef Todd Leonard, CEC | serves 8 | prep time: 1 hour Ingredients Instructions 2 cups THRIVE Pearled Barley, par boiled 1. Precook 1 ¼ cups of the barley with some additional onions and chicken bouillon for about 30 minutes, or until just tender. 2. In a saucepan, melt the butter, then add the onions and garlic and allow to sweat for a minute. Add the remaining barley, green chilies, and bouillon to the pot and bring to a simmer. When most of the liquid has cooked down (about 10 minutes), gently fold in the tomatoes, then the herbs and cheese. Turn off heat and fold in cream and butter. Season to taste. Note : Goes great with fish, poultry, and game! ¼ cup THRIVE™ Chopped Onions 2 cups broth made from THRIVE™ Chicken Bouillon ¼ cup THRIVE™ Green Chili Peppers (FD) 1½ cups THRIVE™ Tomato Dices (FD) 1 tbsp. garlic, minced 2 tbsp. fresh basil, chives, and parsley, chopped fine (equal parts) 2 tbsp. heavy cream 3/4 cup parmesan cheese, grated 3 oz. butter ½ tbsp. seasoned salt Salt and pepper to taste