Barley Fennel "Risotto"

INGREDIENTS
2    cups water
1   cup pearl barley
2   tablespoons olive oil
3   large shallots, finely chopped
4   cloves garlic, minced
½  cup dry white table wine
2   cups reduced-sodium chicken broth
2   teaspoons fennel seeds, ground
1   medium fennel bulb, cored and finely diced
1   tablespoon butter
1   cup pitted black or Kalamata olives, sliced
1   tablespoon lemon juice

METHOD

In a large sauce pan, bring the 2 cups of water to a boil, add the barley, bring back to a boil, cover and take off the heat and steep for about 15 minutes.

In a large skillet, heat the olive oil over medium-high heat and add the shallots. Cook for 5 to 6 minutes until they are translucent and add the garlic, Cook for 1 minute and add the barley.and its soaking liquid Cook the barley, stirring for about 3 to 4 minutes, and add the white wine.

In a small sauce pan heat the broth and keep it warm. Add 1/4 cup to the skillet and stir the barley until the liquid is absorbed. Continue to add small quantities of broth to the barley for 10 minutes, continuously stirring, and then add the fennel seeds and fennel.

Continue adding liquid and stirring until the barley is al dente (soft and slightly chewy) and the fennel is tender, about another 19 minutes. Remove from the heat and add the butter, olives and lemon juice. Stir to combine, allow the “risotto” to rest for a few minutes and serve.