Spring Barley Risotto

(From http://www.delish.com/recipefinder/spring-barley-risotto-recipe)

• 2 tablespoon(s) olive oil
• 1 cup(s) pearled barley
• 2 leeks, white and light-green parts only, thinly sliced
• 1/2 cup(s) dry white wine or water
• Coarse salt and freshly ground pepper
• 14 1/2 ounce(s) vegetable broth
• 1 bunch(es) (1-pound) asparagus, trimmed and cut on bias into 2-inch pieces
• 1 box(es) (10-ounce) frozen peas, defrosted
• 1/2 cup(s) fresh grated Parmesan
• 1/4 cup(s) thinly sliced mint leaves, plus small leaves for garnish

1. In a large saucepan, heat oil over medium. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid absorbs, about 10 minutes.
2. Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.

Spoon bread

• 1/4 c. flour
• 1 TBSP sugar
• 1 tsp salt
• 1 tsp baking powder
• 3/4 c. cornmeal
• 1 egg, beaten
• 1.5 c. milk
• 2 TBSP butter

Sift flour, sugar, salt, and baking powder. Add cornmeal.

Stir in egg and 1 c. milk until well blended.

Melt 2 TBSP butter in baking dish. Pour in batter. Pour remaining 1/2 c. milk on top.

Bake at least 45 minutes until crusty.

Notes:
What's the baking temperature?

Garlic Braised Greens

(From http://www.kashi.com/recipes/42)

• 2 cups Kashi® 7 Whole Grain Pilaf, cooked and hot
• 1 teaspoon olive oil
• 5 cloves garlic, peeled and minced
• 2 whole carrots, cut into match sticks
• 6 cups fresh kale, removed from stem and chopped finely
• ⅔ cup water (or vegetable stock)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ⅛ cup fresh basil, minced

Cook Kashi Pilaf according to directions on package. Heat olive oil in a large skillet over medium high heat. Once oil is hot, but not smoking, add garlic and stir for 5 seconds. Add carrots and kale and stir quickly and thoroughly until both are evenly coated with the oil. Reduce heat to low. Add water, salt, pepper, and mix well. Cover and simmer until carrots and kale are tender but still retaining their bright colors (about 5 minutes). Remove from heat, stir in basil. Toss braised green mixture with hot cooked Kashi Pilaf and serve immediately.