SAMPLE VEGETABLE STOCK:

1 carrot, cut in 4 pieces
1 stalk celery, cut into 4 pieces
1 onion
1 clove garlic, mashed
5 sprigs parsley
1 tsp. black peppercorns

Place all in 5 1/2 cups cold water in saucepan. Simmer uncovered over medium heat for 1 hour. Strain and set aside.

RISOTTO:

1/2 c. barley
1 tsp. vegetable oil
3 tbsp. carrots, minced
3 tbsp. onions, minced
3 tbsp. celery, minced
1 sprig rosemary
1 bay leaf
1 tsp. salt or to taste
Ground pepper to taste

Put barley in heavy skillet over low heat and toast. Shake pan frequently for 20 minutes. When barley turns light brown and smells nutty remove from heat into bowl. Heat oil in skillet, add minced vegetables and saute for 3 minutes. Add barley and stir to coat grains. Add herbs and 1 1/2 cups of stock. Simmer, covered, until barley is tender and liquid is absorbed, about 35 minutes.