Barley Risotto

This is great whether served with the marinated feta or not.  The recipe is a winner.  The smoked paprika gives it a very smoky taste (naturally); regular paprika would be great as well and would complement different dishes.

1 c. pearl barley

2 tbsp butter

6 tbsp olive oil

2 small celery stalks, in a 1/4" dice

2 small shallots, in a 1/4" dice

4 cloves garlic, crushed

4 thyme sprigs or 1 tsp-ish dried thyme

1/2 tsp smoked paprika

1 bay leaf

4 strips lemon peel

1/4 tsp chile flakes

1 14 oz can chopped tomatoes

3 c. vegetable stock

1 1/4 c. passata (strained tomatoes)

1 tbsp caraway seed

300g feta

1 tbsp fresh oregano

Rinse the barley under cold water and drain.

Melt the butter and 2 tbsp olive oil in a large pan and cook the celery, shallots, garlic over gentle heat for 5 minutes, until soft.  Add the barley, thyme, paprika, bay leaf, lemon peel, chile flakes, tomatoes, stock, passata, and salt to taste.  Stir to combine.  Bring the mixture to a boil, then reduce the heat to a gentle simmer.  Cook for 45 minutes or until liquid is absorbed.  Stir frequently.

Toast caraway seeds in a dry pan for 2 minutes.  Add to feta with 4 tbsp olive oil.  Sprinkle with oregano leaves.