Purple Barley Risotto With Cauliflower

• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 1 small head cauliflower, separated into small florets, then broken into smaller pieces or sliced 1/2 inch thick (about 4 heaped cups)
• 1/2 cup fruity red wine, such as a Cotes du Rhone
• 4 cups cooked purple prairie barley (1 cup uncooked) or hulled barley
• 2 cups vegetable or chicken stock
• 1 cup thawed frozen or fresh peas
• Salt
• freshly ground pepper
• 1/4 cup chopped fresh parsley
• 2 ounces Parmesan, grated (1/2 cup)

1. Heat the oil over medium heat in a large, heavy nonstick skillet or saucepan, and add the onion.
2. Cook, stirring, until tender, about five minutes.
3. Add the garlic and cauliflower.
4. Cook, stirring, for a minute until the garlic is fragrant.
5. Stir in the barley and red wine.
6. Cook, stirring, until the wine has evaporated, leaving the cauliflower tinted.
7. Add 1 1/2 cups of the stock, and cook, stirring often, for 10 minutes.
8. Add the peas, and continue to simmer until the cauliflower and peas are tender and most of the stock has evaporated, about 15 minutes.
9. There should still be some creamy liquid surrounding the grains of barley.
10. If the mixture dries out before the cauliflower is tender, or if the grains are not suspended in some liquid at the end of cooking, add some of the additional 1/2 cup of stock.
11. Add pepper, and adjust salt.
12. Stir in the parsley and Parmesan, remove from the heat and serve.

extra virgin olive oil, onion, garlic, cauliflower, fruity red wine, purple prairie barley, vegetable, peas, salt, freshly ground pepper, parsley, parmesan

Taken from cooking.nytimes.com/recipes/1013485 (may not work)