*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7       tb           Olive oil
    1                    Shallot -- minced
    2       c            Pearl barley
    8       c            Vegetable stock
    3                    Japanese eggplant
   10                    Lg shrimp -- peeled cut 4 piec
      1/4   c            Grated pecorino cheese
   In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add
   shallot and cook, stirring, until translucent. Add barley; stir to coat
   with the oil. Reduce heat to medium. Continue cooking barley, stirring
   occasionally, for 2-3 minutes; take care not to let it brown. While barley
   is cooking, bring vegetable stock to a boil. Add vegetable stock to barley,
   a cup at time. Cook, stirring frequently, until liquid is almost absorbed
   before adding more liquid. Keep adding liquid, stirring frequently until
   barley pearls are al dente, about 45 minutes. Meanwhile, cut eggplant into
   1/2-inch cubes. Heat 4 tablespoons of oil in a large skillet over
   medium-high heat. Saute eggplant, stirring frequently, until soft, about 12
   minutes. Set aside. Using skillet in which eggplant was cooked, add
   remaining tablespoon of oil. Saute shrimp until pink. When barley is done,
   stir in eggplant and shrimp. Add grated pecorino cheese. Serve. Source:
   Odette Fada, Rex Il Restaurante, Los Angeles Fada’s barley risotto is easy
   to make. It’s a great way to offer the luxury of shellfish. Because the
   shrimp is cut into pieces, you only a half-pound of it to make risotto for
   6-8 people. Despite the shrimp, this dish is predominantly grain. It’s high
   in complex carbohydrates and fiber, and low in fat. But it’s so exciting
   that one hesitates to label it with the stigma of “healthy eating.” Best of
   all, here’s a dish that fits the proverbial champagne taste on a beer
   budget; in total, ingredients for this risotto cost about $10. Add a salad
   and a cheese course and you can feed a small dinner party for about $5 a
                    - - - - - - - - - - - - - - - - - -