-
1
Bring vegetable broth to a simmer.
-
2
In a separate large saucepan on an adjacent burner, heat the oil and saute onion until it is translucent.
-
3
Add barley (or rice) and lightly saute to toast the barley.
-
4
Add wine and stir for about 2 minutes until it is absorbed.
-
5
Begin slowly adding broth, 1 ladle-full at a time, to the barley pan, stirring as you go.
-
6
The friction of the stirring will bring out the starch in the barley.
-
7
As the mixture absorbs the broth, ladle more into the pot.
-
8
When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy.
-
9
Stir in ricotta to add creaminess, then crumble in goat cheese (to add cohesiveness), stir, cover and set aside.
-
10
For the pesto:
-
11
Place basil in food processor, add pine nuts and garlic, and pulse until chopped.
-
12
Scrape into a bowl, add Parmesan and stir in oil to form a thick smooth paste.
-
13
Add black pepper, to taste.
-
14
Preheat oven to 350 degrees F.
-
15
Spread half of the barley (or rice) mixture over the bottom of a lasagna dish or large casserole.
-
16
Top with half of the sun-dried tomatoes and then with half of the basil pesto.
-
17
Repeat for a second layer.
-
18
Bake covered with foil for 25 minutes, then remove foil and continue to bake for 5 minutes to let top layer of pesto become toasted.
-
19
Remove from oven and let rest for 10 minutes.
-
20
Serve garnished with fresh basil sprigs.
