BARLEY RISOTTO
Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
RISOTTO-STYLE BARLEY WITH SPRING GREENS
Steps:
- Generously spray heavy large pot with nonstick spray. Place pot over medium-high heat. Add half of leeks and half of fennel to pot. Sauté until vegetables are tender, about 5 minutes. Stir in thyme, then barley. Add 2 1/2 cups broth and saffron. Simmer until liquid is almost absorbed, stirring frequently, about 10 minutes. Add remaining leeks, fennel and 4 cups broth. Bring to simmer. Reduce heat to medium-low and cook until barley is tender and mixture is creamy, stirring often, about 30 minutes.
- Meanwhile, cook lima beans in large saucepan of boiling salted water until tender but still bright green, about 3 minutes. Drain.
- Add lima beans, spinach, Parmesan cheese and chopped basil to barley and stir to blend. Season with salt and pepper. Transfer mixture to 6 shallow bowls. Garnish with basil sprigs and serve.
BARLEY RISOTTO WITH GREENS AND SEARED SCALLOPS
A great vegetarian entree for fall, this creamy risotto can be served with scallops or seared halibut fillets; you could also add more leafy greens and top it with with slivers of aged cheese. Using barley instead of rice produces a nutty chew that works with the sweetness of root vegetables. You can use less butter and cream than the recipe calls for, but the end result won't be quite as deliciously runny and rich. The Saltry restaurant, in Halibut Cove in southern Alaska, is reachable only by boat or seaplane. Like a culinary Brigadoon, it appears every summer and evaporates each fall - and has done so since 1984, when Marian Beck, a native of the area, decided it was time for the food of Alaska's wilderness to move beyond canned corned beef hash and smoked fish. Modern dishes like this risotto, beet salad with savory sesame brittle, and black cod with dashi and paprika oil now sit comfortably on the menu with classics like house-pickled salmon, smoked cod chowder, and oysters and mussels raised just yards offshore.
Provided by Julia Moskin
Categories dinner, lunch, main course
Time 2h
Yield 6 servings
Number Of Ingredients 23
Steps:
- In a medium-size heavy pot, heat oil over medium-low heat just until shimmering. Add vegetables, including garlic and shallots, sprinkle with salt and cook over low heat, stirring, until slightly softened, 10 to 12 minutes. The vegetables should not brown; adjust the heat as needed. Add cream, then add water until vegetables are just covered with liquid. Add coriander and bay leaves. Bring to a boil, reduce to a simmer and cook, uncovered, 25 minutes or until vegetables are very soft. Turn off heat and set aside until cool enough to handle. Remove bay leaves and discard. Purée until smooth in a blender or with an immersion blender. Add lemon juice, taste, and season with salt and more lemon juice. (Can be made up to 2 days in advance and kept refrigerated.)
- Meanwhile, in a medium-size heavy pot with a tight fitting lid, melt butter over medium heat until bubbling. Add onion, sprinkle with salt and cook over low heat, stirring, until translucent and softened, 10 minutes. The onions should not brown; adjust the heat as needed. Add barley and cook, stirring constantly, until butter is bubbling again and barley is completely coated. Add stock and bay leaves, reduce heat to very low, cover and let cook, undisturbed, 15 minutes. Stir well and check the liquid: if the pot seems to be drying out, add 1/4 cup water. Repeat every 10 minutes until barley is very tender but not mushy, 35 to 50 minutes. Remove bay leaves and discard.
- Wash chard, then rim off and discard damaged leaves and lower stems. Cut leaves across into wide ribbons. In a large pot, heat 2 tablespoons vegetable oil until shimmering. Add chard ribbons and cook, stirring, just until softened, 3 minutes. Add hot cooked barley to pot and stir. Add vegetable purée and stir. Heat through over low heat, stirring often. Add water if risotto becomes too thick; the finished texture should be soft, creamy and slightly runny. Taste and season with salt and lemon juice. (Recipe can be made up to this point several hours in advance. Set risotto aside until ready to serve.)
- When ready to serve, sprinkle halibut or scallops on both sides with salt. Heat a heavy pan (preferably cast iron) over medium-high heat and lightly coat with vegetable oil. Working in batches if necessary, place halibut or scallops in the pan and sear about 3 minutes, until lightly browned. Turn, reduce heat to medium, and cook about 4 minutes longer, turning as needed, until opaque in the center and golden brown on both sides.
- To serve, stir parsley into hot risotto and spoon into shallow bowls. Top with halibut or scallops, more parsley, and a few slices pickled peppers (if using).
BARLEY RISOTTO WITH LIMA BEANS, ASPARAGUS AND SPINACH
Steps:
- Preheat grill. Using side burner or top of grill. Heat olive oil in a medium saucepan. Add 1/2 leeks and fennel and cook until soft. Add the thyme and barley and cook for 1 minute. Place the broth and saffron in a large saucepan and bring to a simmer. Begin by adding 2 cups of the stock and stir until the barley has absorbed the stock. Add the remaining leeks and fennel and 4 cups of the broth. Cook until barley is tender and the mixture is creamy, stirring often, about 30 minutes, during the last 10 minutes add the asparagus. If the mixture appears dry, add the remaining 1 cup of stock. Add the lima beans and spinach and cook for 2 minutes. Remove from heat and add cheese, salt and pepper to taste.
RISOTTO WITH GREEN BEANS
This is a luxurious risotto, enriched with pesto at the end of cooking. This time I used pumpkin seeds for the pesto, with terrific results. They contributed not only great flavor but a rich green color to the pesto.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield Serves six
Number Of Ingredients 15
Steps:
- To make the pesto, turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil. Process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle: Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
- To make the risotto, bring the stock to a boil in a saucepan, and add the green beans. Boil for five minutes, remove the green beans with a skimmer, and refresh with cold water. Turn down the heat under the stock, and keep at a simmer. Make sure that it is well seasoned.
- Heat the oil over medium heat in a large, heavy nonstick skillet or a wide, heavy saucepan. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the rice. Cook, stirring, for a couple of minutes until the grains separate and begin to crackle.
- Add the wine. Cook, stirring, until there is no more visible in the pan. Stir in enough of the simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add more stock. Continue to cook in this fashion - stirring often and adding more stock when the rice is almost dry - until the rice is tender, about 20 to 25 minutes. Taste and add salt if necessary.
- Add the green beans and another ladleful or two of stock to the rice. Stir in the pesto, taste and adjust seasonings with salt and pepper. Remove from the heat, stir a couple of times, and serve. The risotto should be creamy.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 14 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 1004 milligrams, Sugar 6 grams, TransFat 0 grams
BARLEY & BROAD BEAN RISOTTO
Swap rice for pearl barley to make this broad bean risotto with ricotta and herbs. It's easy to prepare and makes an easy midweek meal that's full of flavour
Provided by Esther Clark
Categories Dinner, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan. Add the onion along with a pinch of salt and gently fry for 8-10 mins or until softened. Stir through the garlic and cook for 1 min. Tip in the pearl barley and 600ml of the stock. Bring to the boil, lower to a simmer and cook for 35 mins, stirring regularly, until nearly all the liquid has been absorbed and the pearl barley is tender. Add the remaining stock, a splash at a time, to loosen if it looks too thick.
- Roughly chop half of the podded broad beans (or pulse a few times in a food processor), keeping the rest whole. Stir all the broad beans into the risotto along with the lemon zest, mint, ricotta, basil and parmesan (with a splash more stock or water if it looks dry). Season, then serve in bowls with extra mint and parmesan scattered over.
Nutrition Facts : Calories 670 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 28 grams protein, Sodium 0.4 milligram of sodium
BARLEY RISOTTO WITH BEANS AND GREENS
Yield 4 people
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring the chicken stock to a simmer over moderately high heat. Reduce the heat to low and keep warm. In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes. Add the barley and cook, stirring, for 2 minutes. Add the wine if using and cook, stirring until absorbed, about one minute. Add 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time in six additions â youâll have a cup of stock left in the pot â stirring until it is nearly absorbed between additions. Most barley risottos are done when the barley is al dente and suspended in a thick, creamy sauce, about 35 minutes, however, I like to take this one a little âsoupierâ adding another half to one cup of stock. (This gives the beans something to drink up, and you a margin of error if you grains continue to absorb the stock once you think they are done.) Stir it in until the risotto is on the loose side, then add the beans and let them cook for a minute. Add the escarole and let it wilt and then cook for an additional minute. Stir in the 1/2 cup of Parmigiano-Reggiano and the butter and season with salt and pepper. Serve at once, passing more cheese at the table. Do ahead: Although itâs not generally ideal to reheat rice risottos, I actually enjoyed this barley one reheated. Keep the flame low, splash in some more broth if it seems thick and slowly warm the dish, stirring. Top with extra cheese. Bean cooking wonder! Cooked my beans in the slow-cooker â they were perfect. No presoaking, just put them in covered with 2 to 3 inches of water for 3 hours on high. (You may need up to 4 hours with larger beans.) I let them cool in their cooking water, which was by then quite flavorful. They were dreamy.
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