CREAMY PEA & CHIVE RISOTTO
Pearl barley is rich in calcium, minerals, iron and potassium, and that's just to start with. Make the most of it with this creamy risotto
Provided by Good Food team
Categories Main course, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a large, deep pan, then gently fry the onion for 3-4 mins. Stir in the pearl barley, sizzle for a few mins, then pour in about a third of the stock. Simmer fiercely for 20 mins, stirring occasionally, adding more stock gradually as it is absorbed. With 5 mins to go, stir in the peas. After 20 mins there should be some liquid left and the barley should be cooked through.
- Turn the heat off under the risotto and let it sit for a min, then stir in the cream cheese and most of the chives. Season well and serve scattered with the rest of the chives.
Nutrition Facts : Calories 656 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.41 milligram of sodium
CREAMY PEA & CHIVE PEARL BARLEY RISOTTO (REDUCED FAT)
I am a big fan of pearl barley as it is cheap, tasty, healthy and very filling. This sounds like a great new way to enjoy pearl barley with a bit of an Italian flare. I originally found this recipe in the BBC Good Food Magazine.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large, deep pan, then gently fry the onion for 3-4 minutes
- Stir in the pearl barley, sizzle for a few mins, then pour in about a third of the stock.
- Simmer fiercely for 20 mins, stirring occasionally, adding more stock gradually as it is absorbed.
- With 5 mins to go, stir in the peas. After 20 mins there should be some liquid left and the barley should be cooked through.
- Turn the heat off under the risotto and let it sit for a min, then stir in the cream cheese and most of the chives.
- Season well and serve scattered with the rest of the chives.
Nutrition Facts : Calories 552.9, Fat 14.9, SaturatedFat 2.2, Sodium 13.6, Carbohydrate 93.9, Fiber 20.4, Sugar 7.3, Protein 14.3
CREAM PEAS
In my search for a good cream pea recipe, I found many, but none that quite matched what I wanted. So I took to my own creativity and came up with this absolutely fabulous recipe. We love it so much we have this on the side quite often.
Provided by STEPHNDON
Categories Side Dish Vegetables Green Peas
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
- In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 18.5 g, Cholesterol 50.1 mg, Fat 16.2 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 10.1 g, Sodium 143.9 mg, Sugar 7.6 g
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
Provided by chia2160
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
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.
PEARL BARLEY RISOTTO
Make and share this Pearl Barley Risotto recipe from Food.com.
Provided by hectorthebat
Categories Grains
Time 1h57m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Put the pearl barley into a saucepan and add enough water to cover generously. Add the stock cubes, bring to the boil, then reduce the heat and simmer for 1 1/2 hours until tender, topping up the water if necessary.
- Melt the butter in a large frying pan or wok and gently saute the saffron, onion, and pepper for 5 minutes. Add the chorizo and bacon, and fry on a higher heat for a further 5 minutes.
- Add the garlic, most of the thyme leaves, paprika, wine, tomatoes, and peas. Bring to the boil, then simmer for 5 minutes. Stir in the prawns and simmer for 2 minutes to heat them through.
- Drain the pearl barley thoroughly and stir it into the other ingredients, making sure it's piping hot. Serve immediately, garnished with a few thyme sprigs.
Nutrition Facts : Calories 442.1, Fat 23.1, SaturatedFat 9.8, Cholesterol 93.9, Sodium 1044, Carbohydrate 38.6, Fiber 8.1, Sugar 4.2, Protein 17.6
BARLEY RISOTTO WITH MARINATED FETA
No, it's not really risotto, but it's really good and a whole lot easier! The color is gorgeous, too. A recipe from Ottolenghi's "Jerusalem", a cookbook with great recipes, not a loser in the bunch! The things that make it special are the toasted caraway in the feta marinade and the fresh oregano. Do not use dried oregano; if you can't get fresh, then use another fresh herb, such as basil, chives, tarragon, sage, or even a bit more fresh thyme. We are not big caraway fans, but this comes together to make a delicious vegetarian main dish. All you need is a simple salad of fresh greens on the side. I use dried thyme instead of fresh, about 1 tsp. It's even better if you make your own raw tomato puree; just blend and sieve. I also like to toast the barley several minutes in the oil and veggie mixture before adding the liquids to give it a nuttier flavor.
Provided by zeldaz51
Categories Grains
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse the barley well under cold water and leave to drain well.
- Melt the butter and 2 tbsp of the olive oil in a very large frying pan and cook the celery, shallots, and garlic over gentle heat for 5 minutes, until soft. Add the barley, thyme, paprika, bay, lemon peel, chile flakes, tomatoes, stock, passata, and a small amount of salt. Bring to a boil, then reduce to a very gentle simmer and cook for 45 minutes, stirring frequently to make sure it does not stick to the bottom of the pan. When ready, the barley should be tender and most of the liquid absorbed.
- Meanwhile, toast the caraway seeds in a dry pan for a couple of minutes, being careful not to burn them. Then lightly crush them so that some whole seeds remain. Add them to the feta with the remaining 4 tablespoons olive oil and mix GENTLY to combine.
- Once the risotto is ready, check and correct for seasoning and then divide it among four shallow bowls. Top each serving with 1/4 of the marinated fetainxcluding the oil, and a sprinkling of oregano leaves.
CREAMY PEA RISOTTO
Make and share this Creamy Pea Risotto recipe from Food.com.
Provided by Anemone
Categories Rice
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Chop onions. Put in medium pot and saute over medium heat until translucent.
- Add rice and stir for one minute.
- Add apple juice, 1 1/2 cups stock, salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and cook 15 minutes.
- Stir in peas and Parmesan, adding more stock if needed, until creamy.
Nutrition Facts : Calories 209.3, Fat 3.3, SaturatedFat 1.3, Cholesterol 5.5, Sodium 282.5, Carbohydrate 37.4, Fiber 2.2, Sugar 4.3, Protein 6.8
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