If you’re too tired to stir, cook the barlotto in a pressure cooker. Follow the recipe up to the end of step 2, then, reserving 1 cup, add all the remaining stock to the barley and lock the lid. Bring the cooker up to medium pressure and cook for 10 minutes. Run cold water over the lid to stop the cooking and unlock and open the lid. Test for doneness. Add the reserved stock if needed and carry on with step 4.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.