Kaszotto with Zucchini and Feta
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Source: https://recipheon.com/en/recipes/main-dishes/kaszotto-with-zucchini-and-feta
About this recipe
Kaszotto with zucchini and feta is a creamy dinner made with pearl barley, vegetable broth, and a few flavorful additions. The barley cooks gradually in the broth until tender but pleasantly chewy, giving the dish a cohesive, risotto-like texture instead of tasting like plain barley with toppings. Sauté the zucchini separately and add it near the end so it does not break down during cooking. Stir in the feta at the end; with the broth, it gives the dish a creamy texture and pronounced saltiness. Serve right away while the kaszotto is still slightly loose and creamy.
Ingredients
Servings: 4
220 g pearl barley
1 zucchini
70 g feta cheese
800 ml vegetable broth
1 onion
1 tablespoon olive oil (about 12 g)
Steps
Heat half the olive oil in a wide pot and sauté the onion for 3–4 minutes. Add the pearl barley and stir for 1–2 minutes before adding the broth.
Cook the pearl barley in the hot broth, adding the broth in batches, until the barley is tender and begins to naturally thicken the dish.
In the remaining olive oil, sauté the zucchini in a separate skillet for 4–5 minutes, until lightly browned, then add it near the end of cooking the barley.
At the end, stir in the crumbled feta and remove the kaszotto from the heat.
Serve while the feta is still slightly soft and the zucchini still has a slight bite.
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