Barley Risotto With Carrots And Red Peppers Recipes

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.

Steps:

• Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
• Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
• Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
• Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.

Steps:

• Position an oven rack about 6 inches from the heat source and preheat the broiler.
• Halve the bell pepper lengthwise and remove the seeds and stem. Place the pepper cut-side down on a baking sheet and broil until the skin is blackened in places, 7 to 10 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel and discard the charred skin. Put the roasted pepper, 1 tablespoon of the mascarpone, 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender and blend until smooth. Reserve the pepper sauce.
• Toast the barley in a heavy dry 4-quart pot over medium heat, stirring constantly, until the barley is fragrant and golden, 7 to 10 minutes. Transfer to a bowl. Bring the broth and 2 cups water to a simmer in a saucepan.
• Heat 2 tablespoons of the oil in medium pot over medium heat. Add the garlic and cook, stirring, until pale golden, 1 to 2 minutes. Add the barley and stir to coat in oil. Add the wine and simmer briskly, stirring, until absorbed, about 1 minute. Add 1/2 cup of the hot broth and briskly simmer, stirring, until absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly until each addition has been absorbed before adding the next, until the barley looks creamy and is just tender but still toothsome, about 35 minutes (you may have a little broth left over).
• Stir in the Parmigiano-Reggiano and remaining 3 tablespoons mascarpone; season with salt and pepper. Stir in the chives and thin with some of the remaining broth if desired. Keep warm.
• Pat the scallops dry, sprinkle with the fennel seed and season with salt and pepper. Heat a heavy large nonstick skillet over medium-high heat, then add the remaining 1 tablespoon oil. Add the scallops and cook until well browned, 3 to 4 minutes. Flip and continue to cook until firm to the touch, about 2 minutes more.
• Spoon the risotto into 4 bowls. Top evenly with the scallops and drizzle with some pepper sauce. Sprinkle each bowl with chopped fresh chives.
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Steps:

• Preheat the oven to 425 degrees F.
• Toss the carrot, celery root, and butternut squash with 2 tablespoons of the olive oil and the salt on a baking sheet and spread out in an even layer. Roast until golden and tender, about 25 minutes.
• Combine the chicken broth and thyme in a small saucepan and bring to a simmer.
• Heat the remaining 2 tablespoons olive oil in the saucepan over medium-high heat. Add the barley, onion and garlic, and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Pour in the wine, and cook, stirring constantly, until the liquid is absorbed. Add 2 cups of the broth, reduce the heat to medium-low, and simmer until the liquid is absorbed, stirring frequently. Add the remaining broth and simmer, stirring occasionally, until the barley is tender but still slightly firm and the mixture is still soupy, about 30 minutes. Add the roasted vegetables and cook until the vegetables are heated through. Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 3 minutes. If the risotto thickens up too much, thin it out with a little hot water. Season with salt and pepper. Serve immediately. Pass grated cheese at the table.

Steps:

• Bring chicken broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and add barley. Lightly saute: you actually are toasting the barley. Add vegetables to the barley and saute them until translucent. Add bay leaf and garlic. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter as the last step for more flavor and creaminess to risotto.

Steps:

• Season the stock well with salt and bring to a simmer in a medium saucepan.
• Heat the oil over medium heat in a large, heavy nonstick frying pan or a wide, heavy saucepan. Add the onion. Cook, stirring, until the onion begins to soften, about three minutes. Add the garlic, cauliflower and barley. Cook, stirring, for a couple of minutes, until the grains of barley are separate and beginning to crackle.
• Add the red wine and cook, stirring, until there is no more wine visible in the pan. Stir in enough of the simmering stock to just cover the barley. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add more stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the barley is almost dry, until the barley is tender but still chewy. Taste and add salt if necessary.
• Add another ladleful of stock to the barley. Stir in the parsley and Parmesan, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. Serve at once.

Steps:

• in olive oil, saute onion and garlic until softened.
• add mushrooms, cook until browning.
• add barley and cook for 5 minutes until lightly toasted.
• add white wine, add 3 c stock, tomato, salt& pepper.
• bring to boil, cover and simmer 25 minutes, stirring occasionally.
• add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.

Steps:

• Heat oil in medium saucepan over medium heat. Add onion and garlic; saute until soft, about 5 minutes. Add carrot and red pepper; saute 3 minutes. Add barley and stir 1 minute. Add broth and curry powder. Bring to boil; reduce heat to medium-low, cover, and simmer until barley and vegetables are tender, about 45 minutes. Season to taste with salt and pepper.