BARLEY RISOTTO WITH SWISS CHARD, RADISHES, AND PRESERVED LEMON
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).When you gradually add warm broth to barley, it turns tender and creamy -- the same texture that Arborio rice gives risotto. The chard, always amenable to grains, is a revelation, becoming sweet and almost satiny after about five minutes in the pot. And although cooking radishes may sound odd, it tames their bite without masking their liveliness. Preserved lemon, with its complex aroma and acidity, stands up to the hearty flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 9
Steps:
- Bring broth to a simmer in a small saucepan over medium heat. Remove from heat; cover to keep warm. Heat oil in a medium pot over medium heat. Add barley and stir to coat until toasted, about 2 minutes. Add 2 cups broth and bring to a boil. Reduce heat. Simmer, stirring frequently, until broth is mostly absorbed, about 5 minutes.
- Add radishes and remaining 3 cups broth, 1/2 cup at a time, letting each addition be absorbed before adding more, and simmer, stirring frequently, until barley is tender and creamy, about 30 minutes. Add chard and cook, stirring, until wilted, about 5 minutes. Stir in lemon and season with salt. Remove from heat and stir in herbs. Serve warm or at room temperature.
RISOTTO WITH SAUSAGE AND PARSLEY
This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole. I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available - sometimes adding bouillon to my homemade stock for the extra oomph it provides. The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more. Taste often at the end, and adjust the seasoning as you like, but do not stint on either the lemon juice or the parsley, as their brightness acts as a terrific foil to the rich, unctuous quality of the rice.
Provided by Sam Sifton
Categories grains and rice, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven, and set over medium heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil, 1 tablespoon at a time, until the meat is frying gently, not steaming. Sprinkle the salt and pepper over the sausage, and cook, breaking up any large chunks of sausage and stirring occasionally, until the meat is opaque and crisp at the edges, approximately 10 minutes. Remove sausage from pan, and reserve 1 tablespoon of the rendered fat.
- Pour the stock into a medium saucepan or pot, and bring to a low simmer.
- While the stock heats, return the heavy skillet or Dutch oven to medium-low heat, and add to it the 1 tablespoon reserved sausage fat and 1 tablespoon butter, or 2 tablespoons butter if you don't want to cook with the sausage fat. When the butter foams, add the diced onion, and cook, stirring with a wooden spoon, until it is soft and translucent, approximately 5 to 7 minutes. Add the rice, and stir until well coated, adding another tablespoon of fat if necessary. Stir until translucent, an additional 5 to 7 minutes.
- Raise the heat under the rice to medium, and add the wine to the skillet. Stir until wine is absorbed, then reduce the heat slightly. Begin adding ladlefuls of hot broth to the rice, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until it is tender but slightly chewy, approximately 20 to 30 minutes. You may not need all the broth. You may need more than you have; if additional liquid is needed, you can use boiling water.
- Remove the skillet from heat, and add the cheese, stirring to mix it into the rice. Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary. Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl. Scatter the parsley over the top, and serve immediately, with more grated Parmesan on the side.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 21 grams, Carbohydrate 40 grams, Fat 36 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 959 milligrams, Sugar 4 grams, TransFat 0 grams
BARLEY & BROCCOLI RISOTTO WITH LEMON & BASIL
Barley and broccoli are packed with vitamins to lower cholesterol and regulate your appetite. This vegan, low-calorie supper will keep you fuller for longer
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Pour a litre of cold water over the barley, cover and leave to soak overnight.
- The next day, drain the barley, reserve the liquid and use it to make 500ml vegetable bouillon. Heat half the oil in a non-stick pan, add the leek and cook briefly to soften. Tip half into a bowl, then add the barley and bouillon to the pan, cover and simmer for 20 mins.
- Meanwhile, add the garlic, basil, remaining oil, the lemon juice and 3 tbsp water to the leeks in the bowl, and blitz to a paste with a stick blender
- When the barley has cooked for 20 mins, add the broccoli to the pan and cook for 5-10 mins more until both are tender. Stir in the basil purée, heat very briefly (to retain the fragrance), then spoon into bowls to serve.
Nutrition Facts : Calories 378 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
RISOTTO WITH SWISS CHARD
Steps:
- In a medium pot, heat the stock until it simmers, and keep it hot.
- Heat the oil in a heavy nonstick pot, add the onion, and saute over medium-high heat until the onion softens.
- Stir in the rice, and mix well. Stir in the wine. Cook until the wine has almost evaporated.
- Add 1 cup of the hot stock to the rice. Reduce the heat to medium-low, and cook the rice until most of the liquid has evaporated, stirring often.
- Add more stock, a cup at a time, until the rice is almost tender.
- Stir in the Swiss chard, fennel seeds and 1 more cup of the stock. Continue cooking and stirring until the chard is completely wilted and the rice is tender but firm. Stir in the cheese, and serve.
Nutrition Facts : @context http, Calories 810, UnsaturatedFat 13 grams, Carbohydrate 109 grams, Fat 21 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 1409 milligrams, Sugar 12 grams
More about "barley risotto with swiss chard radishes and preserved lemon food"
RECIPE: SARAH COPELAND’S BARLEY RISOTTO WITH SWISS CHARD ...
From thekitchn.com
Estimated Reading Time 3 mins
RECIPE: BEET & BARLEY RISOTTO WITH SWISS CHARD & GOAT ...
From blueapron.com
3.4/5 Total Time 30 minsCuisine AmericanCalories 600 per serving
HEALTHY AND DELICIOUS: COOKING WITH WHOLE GRAINS | MARTHA ...
From marthastewart.com
Estimated Reading Time 3 mins
RAVISHING RISOTTO RECIPES - MARTHA STEWART
From marthastewart.com
Estimated Reading Time 4 mins
15 ONE-DISH SPRING DINNERS - KITCHN
From thekitchn.com
Estimated Reading Time 1 min
EARLY BIRD VEGGIES: 5 RADISH RECIPES TO MAKE RIGHT NOW ...
From thekitchn.com
Estimated Reading Time 2 mins
10 BEST VEGETARIAN PEARL BARLEY RISOTTO RECIPES - YUMMLY
From yummly.com
5/5 (2)
MUSHROOM BARLEY SALAD - MARTHA.COM
From martha.com
Total Time 40 mins
SWISS CHARD RISOTTO RECIPES
From tfrecipes.com
Calories 810UnsaturatedFat 13 gramsCarbohydrate 109 grams
WHOLE-GRAIN WINTER COMFORT FOOD - YAHOO
From yahoo.com
Author Yahoo FoodEstimated Reading Time 4 mins
BARLEY SALAD WITH HERBS - MARTHA.COM
From martha.com
42 CHARD RECIPES IDEAS | CHARD RECIPES, CHARD, RECIPES
From pinterest.es
BARLEY RISOTTO WITH SWISS CHARD, RADISHES, AND PRESERVED LEMON
From edibleliving.blogspot.com
DILL AND CHARD RECIPES (27) - SUPERCOOK
From supercook.com
MUSHROOM RISOTTO WITH PARMESAN CHEESE - HELL'S KITCHEN
From hellskitchenrecipes.com
SARAH COPELAND'S BARLEY RISOTTO WITH SWISS CHARD, RADISHES ...
From recipes-list.com
BARLEY RISOTTO WITH SWISS CHARD, RADISHES, AND PRESERVED LEMON
From wilsonfarm.com
BARLEY RISOTTO WITH SWISS CHARD, RADISHES, AND PRESERVED ...
From pinterest.ca
BARLEY RISOTTO WITH SWISS CHARD, RADISHES, AND PRESERVED ...
From pinterest.com
PRESERVED LEMONS RECIPE MARTHA STEWART – COOKING FILE
From cookingfile.com
BARLEY RISOTTO WITH SWISS CHARD, RADISHES, AND PRESERVED ...
From pinterest.nz
PEARL BARLEY, GOAT'S CHEESE & BUTTERNUT SQUASH RISOTTO ...
From ocado.com
BARLEY RISOTTO WITH SWISS CHARD, RADISHES, AND PRESERVED ...
From pinterest.ca
PEARL BARLEY RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
COCONUT PYRAMIDS CONDENSED MILK RECIPES
From tfrecipes.com
RISOTTO WITH SWISS CHARD RECIPES
From tfrecipes.com
LISA IS COOKING: GENMAICHA GRANOLA BARS - BLOGGER
From lisaiscooking.blogspot.com
MUSHROOM RISOTTO - MARTHA.COM
From martha.com
CHICKEN, FENNEL, AND ARTICHOKE FRICASSEE - MARTHA.COM
From martha.com
BARLEY RISOTTO WITH SWISS CHARD, RADISHES, AND PRESERVED ...
From keeprecipes.com
POTATO AND LEEK GALETTE WITH WATERCRESS - MARTHA.COM
From martha.com
BARLEY RISOTTO WITH SWISS CHARD, RADISHES AND PRESERVED LEMON
From henrygotcrops.blogspot.com
BARLEY RISOTTO WITH SWISS CHARD, RADISHES, AND PRESERVED ...
From pinterest.co.uk
BARLEY RISOTTO WITH SWISS CHARD, RADISHES, AND PRESERVED LEMON
From martha.com
FARRO RISOTTO WITH SHRIMP - MARTHA.COM
From martha.com
RECIPE: SARAH COPELAND’S BARLEY RISOTTO WITH SWISS CHARD ...
From pinterest.ca
RECIPE: SARAH COPELAND’S BARLEY RISOTTO WITH SWISS CHARD ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love