Eh Say, Hser Ku and Eh Moo came over for dinner tonight. We made a simple meal that Paula found in the March 2016 issue of Rachel Ray’s magazine. The recipe was called Barley and Brussels Sprouts Risotto. It was quite tasty and was a good dish to cook for our Burmese girls. It was also easy to make.

In a large saucepan, heat 3 tablespoons of olive oil over medium heat. Add 3 minced shallots and 5 cloves of minced garlic and cook, stirring occasionally, until softened, about 3 minutes. Stir in 1 cup of pearled barley and 3/4 teaspoon of ground sage. Add 3 1/2 cups of vegetable stock and bring to a boil. Cover and reduce heat to low. Cook, stirring occasionally, until the barley is tender, about 40 minutes. Uncover and cook until the liquid is almost absorbed and the sauce is creamy, another 3 to 5 minutes.

Meanwhile, in a large skillet, heat the remaining 2 tablespoon of olive oil over medium-high heat. Add 3/4 pound of Brussels sprouts (halved), season with salt and pepper and cook, stirring occasionally, until browned and tender, about 6 to 8 minutes. Stir 1/2 teaspoon of white wine vinegar, half the Brussels sprouts and 1/4 cup of grated Parmesan cheese into the risotto. Season with salt and pepper. Divide among plates. Drizzle with oil and top with the remaining Brussels sprouts and Parmesan cheese.

This was an easy meal to make and it was pretty tasty as well!