PEARL BARLEY RISOTTO
We love risotto, and this pearl barley version is delicious. Pearl barley is a nutty, earthy type of grain that's an excellent alternative to risotto rice.
Categories dinner lunch rice risotto pearl barley risotto pearl barley
Time 1h
Yield 2
Number Of Ingredients 13
Steps:
- Heat oil and butter in a heavy bottomed casserole dish. Add shallots, leeks, garlic and thyme and slowly sweat until softened, about 20mins. Meanwhile, heat up the chicken stock in a saucepan.
- Add pearl barley and stir to mix together. Begin adding chicken stock a ladle at a time, stirring often. Cook until the rice has mostly absorbed liquid. Add remaining stock a ladle a time, continuing to allow the pearl barley to absorb each addition of stock before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. (You might not need all the stock.). Approximately 30minutes.
- Once fully cooked, stir in mustard, lemon juice, parsley, hack hock and salt. Serve.
SHRIMP AND BARLEY RISOTTO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the chopped fennel, garlic, rosemary and a pinch each of salt and pepper. Cook, stirring occasionally, until the fennel is softened, about 5 minutes. Stir in the barley until combined.
- Add the chicken broth and 2 cups water. Bring to a simmer, then cover, reduce the heat to medium low and cook until the barley is tender but still a bit saucy, 8 to 10 minutes.
- Uncover and stir in the shrimp and peas. Cover and cook, stirring occasionally, until the shrimp are just cooked through, about 5 minutes. Remove from the heat and stir in the lemon zest and juice and the remaining 2 tablespoons butter until melted. Stir in the parmesan and 2 tablespoons fennel fronds; season with salt and pepper. Divide among bowls and top with the remaining fennel fronds.
VEGETABLE BARLEY RISOTTO
Provided by Robert Irvine : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring chicken broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and add barley. Lightly saute: you actually are toasting the barley. Add vegetables to the barley and saute them until translucent. Add bay leaf and garlic. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter as the last step for more flavor and creaminess to risotto.
Nutrition Facts : Calories 413 calorie, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 950 milligrams, Carbohydrate 64 grams, Fiber 13 grams, Protein 10 grams, Sugar 3 grams
PEARL BARLEY, BUTTERNUT SQUASH AND SAGE RISOTTO
Pearl barley risottos are much cheaper than traditional risottos and have a pleasing nutty flavour that works wonderfully with the butternut squash and sage in this recipe. This is designed to be a low cost recipe.
Provided by Jeremy Lee
Categories Main course
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat a large saucepan over a medium heat. Add 25g/1oz of the butter and, once melted, add the onion and squash along with a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent and the squash is softening. Add the garlic and continue to cook for two minutes, or until aromatic.
- In a separate pan, warm the stock and half of the sage leaves.
- Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix and, once absorbed, add another ladleful, stirring now and again. Repeat this process until the stock is used up and the pearl barley is tender (about 30 minutes).
- Once the barley is tender, taste and season to taste with salt and pepper. Add the remaining butter to the pan and stir through.
- Serve the risotto garnished with the remaining sage.
CHORIZO & ROSEMARY PEARL BARLEY RISOTTO
Replace the usual rice with filling, storecupboard barley. Spicy Spanish sausage provides a rich flavour and vibrant colour
Provided by Katy Greenwood
Categories Main course
Time 55m
Number Of Ingredients 7
Steps:
- Heat a non-stick frying pan over a medium heat and fry the chorizo for 3-4 mins until it turns golden and releases its oil. Remove with a slotted spoon and set aside.
- Add the onion and garlic to the pan, and cook for 3-4 mins, until they begin to soften. Add the pearl barley and stir well to coat in the oil, before tipping in the chopped tomatoes and the chicken stock. Bring just to the boil, then turn down to a simmer and cook for 30 mins, stirring occasionally, until all the liquid has been absorbed and the pearl barley is tender. You may need to top up with a little extra water as you go.
- Season and stir in the rosemary and chorizo to serve.
Nutrition Facts : Calories 497 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1.6 milligram of sodium
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.
CHICKEN & PEARL BARLEY RISOTTO
Tender chicken and wholesome pearl barley with a light herby dressing make this a great low-calorie, low-fat weeknight dinner
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat a large saucepan over a medium-high heat and add the oil. Add the chicken and fry for 5 mins or until well-browned on all sides. Tip in the vegetables and cook for a further 5 mins until starting to soften. Add the garlic and pearl barley, then pour over 500ml water. Cover and leave to simmer for 25-30 mins, stirring occasionally.
- Meanwhile, put all the dressing ingredients in the small bowl of a food processor and blitz until very finely chopped. Transfer to a bowl and set aside until serving.
- When the pearl barley is soft, but still with a little bite, and most of the liquid has been absorbed, it's ready to serve. Season to taste and divide the risotto between two plates, adding spoonfuls of the dressing, to serve.
Nutrition Facts : Calories 463 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 0.3 milligram of sodium
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
MUSHROOM & CHESTNUT PEARL BARLEY RISOTTO
Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Ideal for chilly winter nights
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.
- Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.
- Stir through the rocket, cook for 1 min, then divide between bowls.
Nutrition Facts : Calories 554 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
SMOKY CHICKPEA & PEARL BARLEY RISOTTO
Swap regular risotto rice for chickpeas and pearl barley to make this smoky chipotle-flavoured risotto. Add extra chipotle if you like it spicy
Provided by Liberty Mendez
Categories Dinner
Time 1h
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan over a medium heat, add the onion and fry for 5 mins to soften slightly. Add the garlic and paprika, and fry for a further 30 seconds until fragrant. Tip in the tomatoes, stock, chickpeas, pearl barley and chipotle paste.
- Bring to the boil, cover with a lid and simmer for 35-40 mins until the pearl barley is tender but retains a little bite. Serve with a swirl of crème fraîche and a grinding of black pepper.
Nutrition Facts : Calories 490 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.6 milligram of sodium
PEARL BARLEY RISOTTO (ORZOTTO) WITH SAUTEED MUSHROOMS
If you want to try something a bit different, this is it! Don't worry if you think the portions look small; pearl-barley is very filling and the mushrooms are full of flavour. In other words, a little goes a long way. The original recipe came from supplement to a Sainsburys magazine, called 'The Best of Italy'. I've been hoarding it for two years and am really pleased I finally got round to making something from it (so many recipes; so little time)! Needless to say, I have made a few tweaks to the original recipe, which called for 1tbsp each of celery and carrot (how much is that?), so I added my own amounts. Other tweaks include less oil, different mushrooms, more garlic and lets add some cheese!
Provided by Mrs B
Categories Grains
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- Place the dried porcini in a bowl and cover with 200ml of warm water, leave to soak for 30 minutes (you can use this time to prepare the other vegetables).
- Now start the orzotto: in a large saucepan, gently saute the onion in the olive oil until golden, then add the carrot, celery and pearl barley, turn up the heat and cook on a medium to high heat for 2 minutes.
- Add the wine and let it evaporate, then turn down the heat again to a low to medium temperature; add the stock a ladleful at a time, ensuring that the liquid is absorbed before adding the next ladleful of stock: this will take about 40 minutes and the pearl barley should be tender but with a bite.
- When the orzotto has been cooking for about 25 minutes, drain the porcini (save the liquid for other recipes) and start cooking the sauteed mushrooms: in a large lidded pan melt the butter and olive oil together and gently saute the onion and garlic until soft, stir in seasoning, add the mushrooms, porcini and parsley and cover and cook on a medium heat for 5 minutes.
- Remove the lid, turn up the heat and cook for about another 5 minutes, stirring the mushrooms, until most of the juices have evaporated.
- To serve: spoon the orzotto into a large round dish, pushing it towards the sides; spoon the mushroom mixture into the space left in the middle of the dish, sprinkle the mushrooms with parsley and pecorino cheese.
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
More about "pearl barley risotto food"
PEARL BARLEY OR FARRO RISOTTO - PILAR'S CHILEAN FOOD & GARDEN
From chileanfoodandgarden.com
Estimated Reading Time 2 mins
BARLEY RISOTTO WITH PEAS & LEEKS | CANADIAN LIVING
From canadianliving.com
OUR 10 BEST BARLEY RECIPES | FOOD | THE GUARDIAN
From theguardian.com
PEARL BARLEY BENEFITS AND HOW TO COOK IT? - KOBMEL
From kobmel.com
PEARL BARLEY AUTUMN VEGETABLE RISOTTO - HEALTHY FOOD GUIDE
From healthyfood.com
PEARL BARLEY TOMATO RISOTTO RECIPE - TESCO REAL FOOD
From realfood.tesco.com
BARLEY RISOTTO WITH MUSHROOMS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
THE BEST RISOTTO IN WARRENTON - TRIPADVISOR
From tripadvisor.ca
PEARLY BARLEY RISOTTO - THESTAFFCANTEEN.COM
From thestaffcanteen.com
JACK MONROES MUSHROOM PEARL BARLEY RISOTTO RECIPE - NDTV FOOD
From food.ndtv.com
BARLEY RISOTTO RECIPE, A DELICIOUS AND RESTORATIVE MEAL
From drlamcoaching.com
RACHEL KHOO’S TOASTED PEARL BARLEY RISOTTO - THE HAPPY FOODIE
From thehappyfoodie.co.uk
ROASTED MUSHROOM PEARL BARLEY RISOTTO | ELIZABETH CHLOé
From elizabethchloe.com
PEARL BARLEY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST VEGETARIAN PEARL BARLEY RISOTTO RECIPES - YUMMLY
From yummly.com
PEARL BARLEY RISOTTO WITH BLACK BEANS & BROCCOLI - FOOD FOOD
From foodfood.com
RISOTTO WITH PEARL BARLEY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEARL BARLEY, PARSNIP & SAGE RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY BARLEY RISOTTO - SAVA'S KITCHEN
From savaskitchen.com
PEARL BARLEY RISOTTO PRIMAVERA RECIPE - FOOD NEWS
From foodnewsnews.com
BARLEY & PEA RISOTTO RECIPE. HEALTHY DINNER IDEAS - FOOD NEWS
From foodnewsnews.com
PEARL BARLEY RISOTTO RECIPE WITH QUORN PIECES - FOOD NEWS
From foodnewsnews.com
CHICKEN & PEARL BARLEY RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY BAKED BARLEY RISOTTO WITH MUSHROOMS - TRUE NORTH KITCHEN
From true-north-kitchen.com
TOMATO PEARL BARLEY RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
PEARL BARLEY RISOTTO | CHATEAU GEORGE 7
From chateaugeorge7.com
TOASTED BARLEY MUSHROOM RISOTTO | VEGETARIAN RECIPES | SBS FOOD
From sbs.com.au
CRISPY COD WITH PEARL BARLEY RISOTTO - GOOD HOUSEKEEPING
From goodhousekeeping.com
EASY MUSHROOM BARLEY RISOTTO | CANADIAN LIVING
From canadianliving.com
BARLEY RISOTTO RECIPE | KITCHN
From thekitchn.com
PEARL BARLEY RISOTTO — RHITRITION
From rhitrition.com
PEARL BARLEY RISOTTO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEARL BARLEY RISOTTO RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BARLEY RISOTTO WITH MUSHROOMS - FAMILYSTYLE FOOD
From familystylefood.com
PEARL BARLEY RISOTTO WITH BEETROOT AND GOAT'S CHEESE
From goodhousekeeping.com
PEARL BARLEY RISOTTO WITH SPRING VEGETABLES | ELIZABETH CHLOé
From elizabethchloe.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