Vegetarian Barley Casserole with Sun dried Tomato and Basil Pesto
Ingredients
- 6 cups vegetable broth
- 1/8 cup canola oil
- 1 small onion, minced
- 1 1/2 cups pearl barley, about 1 pound (or use Arborio rice for a gluten-free dish)
- 1/2 cup dry white wine
- 1/4 cup ricotta cheese
- 1/4 cup (about 2 ounces) crumbled goat cheese
- 2 cups fresh basil leaves, packed
- 1/2 cup pine nuts, roasted
- 3 garlic cloves, finely minced
- 1/2 cup grated Parmesan
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 cup sun-dried tomatoes (from a jar, or if dehydrated soaked in warm water)
- 6 sprigs fresh basil
Instructions
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