Creamy spring barley from Food52

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Notes about this recipe

  • Jane on August 26, 2012

    I wonder whether this should this be made with pearled barley. I used whole barley and it never got at all creamy like a risotto and took considerably longer than the 30 minutes cooking time suggested. The result was still good so if I make it again I would like to be sure I'm using the right grain.

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