SPRING BARLEY RISOTTO
A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this fresh take on risotto. One cup of the green peas found in this dish offers more protein than a large egg.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid absorbs, about 10 minutes.
- Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.
SPRING GREEN RISOTTO
Provided by Ina Garten
Categories main-dish
Time 47m
Yield 4 servings for dinner, 6 servings for appetizer
Number Of Ingredients 15
Steps:
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
- When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
- Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
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.
SPRING GREEN RISOTTO WITH ARTICHOKES
Provided by Ina Garten
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally in 1-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
- When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, artichokes, lemon zest, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
- When the risotto is done, turn off the heat and stir in the mascarpone, Parmesan cheese, lemon juice and chives. Serve hot with a sprinkling of chives and more Parmesan cheese.
CHEESY STOVE-TOP BARLEY AND SWISS CHARD
When barley is prepared risotto-style, it comes out just as creamy as the original but with lots more filling fiber. Here, we add handfuls of sliced Swiss chard and shiitake mushrooms for an extra boost of nutrients. And because healthy food can be delicious too, a little cheese for creaminess and diced tomatoes for brightness make this a well-rounded meal for fall and winter.
Provided by Lauryn Tyrell
Categories Pasta and Grains
Time 50m
Number Of Ingredients 11
Steps:
- Heat oil in a large straight-sided skillet or braiser over medium-high. Add mushrooms and chard stems; season with salt. Cook, stirring occasionally, until mushrooms are tender and golden, 5 to 6 minutes. Stir in garlic; cook 30 seconds. Add barley and cook, stirring, until toasted, about 1 minute.
- Stir in tomatoes and 1 cup water; season with salt and pepper. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until barley is tender and creamy, 25 to 30 minutes.
- Stir in chard leaves, Parmigiano, and lemon juice; cover and cook, stirring once, until chard is wilted, 2 to 3 minutes. Season, top with Gruyère, cover, and heat until melted, 2 minutes. Serve with basil.
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From weightwatchers.com
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- Heat oil in a large, nonstick saucepan over medium heat. Add leeks; cover and cook, stirring occasionally, until leeks are light golden, about 4 to 5 minutes.
- Stir in broth and barley; bring to a boil. Reduce heat to medium-low and simmer, covered, until barley is almost tender, about 30 minutes.
- Stir in asparagus and sugar snap peas; cover and simmer until vegetables are tender, about 3 to 5 minutes.
- Remove saucepan from heat; stir in cheese, zest, butter, salt and pepper. Stir in dill and season to taste with fresh lemon juice; serve immediately. Yields about 1 cup per serving.
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- In a casserole pot heat the butter or oil over medium heat. Saute the sliced leeks for 5 minutes until they have softened.
- Add the pearl barley to the pot and stir to combine. Pour in the white wine and cook for around 5 minutes, until the liquid has reduced and the alcohol has cooked out.
- Add the vegetable stock to the pot. Stir everything to combine and leave to simmer for 35-40 minutes, stirring occasionally until the pearl barley is tender and most of the liquid has been absorbed. If the mixture begins to dry out, add a little water. The final consistency should creamy and a little loose. If the mixture is too wet, cook for a few more minutes until more of the liquid has evaporated.
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