Title: Barley risotto with roasted tomatoes and nicoise olives
 Categories: Side dishes, Tomatoes
      Yield: 6 Servings
 
      3    Tomatoes (about 1 1/2
           -pounds); cut crosswise
      5 c  Water; more if needed
  1 1/2 c  Chicken stock; homemade or
           -canned
      1 tb Olive oil
      1    Onion; chopped fine
  1 1/2 c  Pearl  barley (about 11
           -ounces)
  1 1/2 ts Salt
  1 1/2 tb Butter
      6 tb Parmesan cheese; grated
      2 tb Heavy cream; optional
      3 tb Nicoise olives; chopped
 
  Heat the oven to 300 degrees.  Put the halved tomatoes, cut-side up,
  on a baking sheet.  Dry the tomatoes in the oven until shriveled but
  still juicy, not hard and dry, about 2 hours. Let cool and then cut
  into 1/2-inch pieces.
  
  In a medium saucepan, bring the water and stock to a boil.  Remove
  from the heat and keep covered.
  
  In another medium saucepan, heat the oil over moderate heat.  Add the
  onion and cook, stirring occasionally, until translucent, about 5
  minutes.
  
  Add the barley and stir to coat.  Add about a third of the hot stock
  mixture and cook at a gentle boil, stirring occasionally, until
  absorbed. Add another third of the stock and cook, stirring
  frequently, until absorbed.  Add the remaining stock and the salt and
  cook, stirring frequently, until the barley is tender, about 1 hour
  and 15 minutes total cooking time.  Any stock that has not been
  absorbed should be thickened by the starch from the barley.
  
  Stir the barley vigorously to make the texture creamier.  If it is
  dry, add more water.  Stir in the butter, Parmesan, the cream, if
  using, and three quarters of both the tomatoes and the olives.  Serve
  the barley risotto topped with the remaining tomatoes and olives.
  
  Chef's Notes:  This is a "Dean's Quisine Recipe" from Dean Fearing's
  weekly cooking segment on KDFW-TV in the Dallas/Ft. Worth area.  Dean
  Fearing is the Executive Chef of the Mansion on Turtle Creek in
  Dallas.