Bakehouse Rice Maker Barley Risotto Food

BARLEY RISOTTO

Barley Risotto image

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

Ingredients

3 cups chicken broth
3/4 cup medium pearl barley
1/4 cup finely chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup white wine or water
3 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

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

BARLEY RISOTTO

barley risotto image

this is a great way to use up extra veggies, and a nice change from rice. serve with a roast, or as part of a vegetarian meal. it's also easily doubled

Provided by chia2160

Categories Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1/2 chopped onion
1 cup sliced mushrooms
1 1/2 cups barley
1/4 cup white wine
4 cups vegetable stock
1 cup fresh diced tomato
1 cup peas
salt and pepper
grated romano cheese

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.

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS

Baked Barley Risotto With Mushrooms and Carrots image

Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it's naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley's starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it's baked, taking away the pressure of constant stirring at the stove.

Provided by Kay Chun

Categories dinner, grains and rice, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
1/2 small white or yellow onion, finely chopped (about 1/2 cup)
5 garlic cloves, thinly sliced
1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
Kosher salt and black pepper
10 ounces pearl barley (about 1 1/2 cups)
1 medium carrot, very thinly sliced into rounds (about 1 cup)
2 ounces grated Parmesan (about 1/2 cup), plus more for serving
2 tablespoons unsalted butter
1/4 cup chopped chives

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.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 22 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams

RICE COOKER MUSHROOM BARLEY RISOTTO

Rice Cooker Mushroom Barley Risotto image

My own version for entertaining. This made (as a side dish) more than enough for 15 people, but there were a lot of items in the buffet. Serving indicated are as a vegetarian main dish. This is inspired by and largely based on Kittencal's #118855, which is for stovetop and inside the oven.

Provided by Demandy

Categories Grains

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons butter
2 tablespoons olive oil
5 shallots, coarsley chopped
1/2 teaspoon dried thyme
1 teaspoon dried chili pepper flakes (or to taste)
1 red bell pepper, diced
1 pinch saffron
2 -3 garlic cloves, minced
16 ounces baby portabella mushrooms, sliced
1 1/2 cups pearl barley, rinsed under cold water
2 1/2 cups vegetable broth or 2 1/2 cups chicken broth
1/2 cup water (optional)
1/2 cup white wine
2 teaspoons salt
fresh ground black pepper
1/3 cup grated parmesan cheese (or more if desired)

Steps:

Turn on cooker to steam setting, add butter and olive oil. Add in the shallot, thyme, chili flakes, bell pepper and saffron cook for about 8-10 minutes or until the shallots are lightly browned (add in the garlic and mushrooms the last 3 minutes of cooking).
Add in the rinsed barley and saute for about 5 minutes, mixing with a wooden spoon.
Carefully add in the broth and wine and season with seasoned salt and black pepper; mix to combine. Bring to a simmer, and boil lightly for a few minutes.
Set cooker for brown rice cycle. Check cooker after about 40 minutes to see if you need to add additional water. Let steam for 15 minutes with lid open if excess water needs to be evaporated but grains are fully cooked.
Add in Parmesan cheese and mix until the cheese has melted.

Nutrition Facts : Calories 329, Fat 10.8, SaturatedFat 4.2, Cholesterol 15.1, Sodium 900.2, Carbohydrate 47.9, Fiber 9.4, Sugar 2.9, Protein 9.7

FORBIDDEN RICE RISOTTO

Forbidden Rice Risotto image

I picked up a box of "Forbidden Rice" (or Chinese black rice) at the supermarket because it was on sale and had been wanting to try it for awhile. There weren't much in the way of instructions on it so I couldn't really buy anything for preparing it other than what should go with it. So I did a search when I got home and decided to make a risotto. This recipes is a mix of a few recipes I found and my own tweeks I made for my own tastes and what we had laying around. This takes longer to cook than an normal risotto because forbidden rice is whole grain so it doesn't get tender as quickly, but it has a wonderful dark purple colour and an lovely nutty taste and smell that make the extra time worth it. I made this with shrimp and zucchini in Gorgonzola sauce, which was an amazing combo. But this interesting mix of Italian and Chinese cuisine would go well with any seafood dish, especially one that has a cream or cheese sauce.

Provided by Tea Girl

Categories Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 shallot, finely chopped
420 g forbidden rice (Chinese black rice)
4 tablespoons dry sherry
1 1/4 liters hot chicken stock (must be hot at least in the beginning to absorb well)
50 g parmesan cheese, fresh grated
salt
ground black pepper

Steps:

Melt one tablespoon of butter in a pot over medium heat. Add the shallot and gently fry for 3-4 minutes until clear.
Stir in the rice and cook for another minute.
Add the sherry and deglaze the pan, stirring constantly, about a minute.
When the sherry has reduced, add the hot chicken stock only enough to just cover the rice. Keep stirring, adding more stock like before when most of the liquid is gone.
Continue to stir and add stock until the rice is tender but still with some bite. This took me about 35 minutes.
Add the remaining butter and the parmesan, and season with salt and pepper to taste.

Nutrition Facts : Calories 909.3, Fat 12.4, SaturatedFat 6.7, Cholesterol 26.3, Sodium 1231.4, Carbohydrate 165.4, Fiber 2.9, Sugar 1.2, Protein 25.1

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Bakehouse Rice Maker Barley Risotto Food

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

BARLEY RISOTTO

this is a great way to use up extra veggies, and a nice change from rice. serve with a roast, or as part of a vegetarian meal. it's also easily doubled

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS

RICE COOKER MUSHROOM BARLEY RISOTTO

My own version for entertaining. This made (as a side dish) more than enough for 15 people, but there were a lot of items in the buffet. Serving indicated are as a vegetarian main dish. This is inspired by and largely based on Kittencal's #118855, which is for stovetop and inside the oven.

FORBIDDEN RICE RISOTTO

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