SPEEDY BUTTERNUT SQUASH BARLEY 'RISOTTO'
Swap rice for barley to make this easy squash 'risotto' with spinach and sage. It's healthy and low in calories and fat - perfect for a quick supper
Provided by Anna Glover
Categories Dinner, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a deep frying pan over a medium heat, and fry the shallot with a pinch of salt for 5 mins until soft. Add the squash, garlic, sage and mace, and fry, stirring continually, for another 6-8 mins until the squash is starting to soften and the garlic is fragrant.
- Tip in the spinach and barley with some seasoning and the stock. Bring to a simmer and cook for 4-5 mins until the spinach has wilted. Add a splash more stock or water, if you like. When the 'risotto' is thick and creamy, taste to see if it needs a little more mace or nutmeg and seasoning. Stir in most of the parmesan, then top with the remaining parmesan and grind over some black pepper to serve.
Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
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 BARLEY & SQUASH RISOTTO
Barley is cheaper and lighter than Italian risotto rice, you can add all the liquid at once and it's really hard to overcook
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the butter in a large shallow saucepan. Add the onion and squash, and cook very gently, stirring occasionally, until the onion is soft and the squash is starting to soften, about 10 mins. Stir in the garlic and cook for 1 min more. Splash in the white wine and boil down. Add the barley, give it a stir and pour in the stock.
- Gently simmer for 45 mins, stirring occasionally, until all the stock has been absorbed and the barley is tender. Add a little extra stock during cooking if it evaporates too quickly. Turn off the heat and stir through the mascarpone, half the Parmesan and all the parsley, then season. Spoon into bowls and scatter with the remaining Parmesan.
Nutrition Facts : Calories 586 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.1 milligram of sodium
BUTTERNUT SQUASH AND BARLEY RISOTTO
Typically, risottos are made of refined rice known as Aborio. By using barley instead, you get tons of heart healthy benefits! Barley is a cholesterol lowering soluble fibre. (recipe found on the heart and stroke foundation of Canada website)
Provided by C and Ds Mommy
Categories Grains
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.
- Heat oil in a medium sized pot over medium heat.
- Add onion and sauté until tender.
- Add squash and sauté for another 3 minutes. Add barley and stir for 2 more minutes.
- Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
- Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
- Cook barley until tender but still firm, about 35-40 minutes.
- Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.
Nutrition Facts : Calories 242.1, Fat 7.3, SaturatedFat 2.1, Cholesterol 6.6, Sodium 124, Carbohydrate 39.3, Fiber 7.7, Sugar 3.6, Protein 7.5
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