Barley Risotto with Eggs & Greens
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Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tablespoon olive oil divided
  • 1 yellow onion diced, divided
  • 5 cloves garlic divided
  • 1.5 cups barley uncooked
  • 32 ounces bone broth
  • 2 eggs
  • 1 bunch kale
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tablespoon olive oil divided
  • 1 yellow onion diced, divided
  • 5 cloves garlic divided
  • 1.5 cups barley uncooked
  • 32 ounces bone broth
  • 2 eggs
  • 1 bunch kale
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Instructions
  1. Dice your onion and garlic and set 1/4 of each to the side.
  2. Heat a large pot or dutch oven with 1/2 tablespoon olive oil to medium heat and saute 3/4 of both the diced onion and garlic until translucent, about 2-3 minutes.
  3. Add barley into the pot and stir, cooking for another minute.
  4. Add 1 cup of bone broth to the barley, stir, cover with lid and let simmer until all liquid is absorbed. Once liquid is absorbed, add another cup of broth and let simmer. Do this until you've used all the broth and your barley is tender.
  5. While barley cooks, rinse kale leaves and chop.
  6. Heat a saute pan over medium heat and add 1/2 tablespoon of olive oil.
  7. Add remaining onions and garlic to pan and saute until translucent, about 2-3 minutes. Add kale and saute until tender, about 4-5 minutes, seasoning with salt and pepper as needed.
  8. Remove kale and set aside. Using same saute pan, crack both eggs in and fry to desired doneness.
  9. Add barley to bowls and top with greens and eggs. garnish with fresh herbs if you have on hand. Enjoy!
Recipe Notes

Recipe by Ashley Thomas.