Best Barley Risotto With Cauliflower And Red Wine Recipes
BARLEY RISOTTO WITH CAULIFLOWER AND RED WINE
The Italians make a risotto-like dish called orzotto with barley. It has a chewier, more robust texture than risotto made with rice and considerably more fiber. I like to use red wine in this dish, both for its flavor and because I like the way it tints the cauliflower.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Season the stock well with salt and bring to a simmer in a medium saucepan.
- Heat the oil over medium heat in a large, heavy nonstick frying pan or a wide, heavy saucepan. Add the onion. Cook, stirring, until the onion begins to soften, about three minutes. Add the garlic, cauliflower and barley. Cook, stirring, for a couple of minutes, until the grains of barley are separate and beginning to crackle.
- Add the red wine and cook, stirring, until there is no more wine visible in the pan. Stir in enough of the simmering stock to just cover the barley. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add more stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the barley is almost dry, until the barley is tender but still chewy. Taste and add salt if necessary.
- Add another ladleful of stock to the barley. Stir in the parsley and Parmesan, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. Serve at once.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 8 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 11 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 1207 milligrams, Sugar 8 grams
PURPLE BARLEY RISOTTO WITH CAULIFLOWER
Purple prairie barley is an heirloom grain that originated in Tibet. High in protein, the grain has the chewy texture of regular barley but with a dark purple hue. If you can't find purple barley, make this delicious risotto with the regular type, preferably whole hulled barley that has not been pearled. (Pearl barley cooks more quickly, but many of the nutrients are lost when it's pearled.) Whichever you use, cook the barley ahead of time so that the dish doesn't take too long to make. Purple prairie barley takes about one and a half hours to cook if unsoaked, about one hour if soaked. A cup yields just under 4 cups cooked barley.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, main course
Time 30m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Heat the oil over medium heat in a large, heavy nonstick skillet or saucepan, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and cauliflower. Cook, stirring, for a minute until the garlic is fragrant. Stir in the barley and red wine. Cook, stirring, until the wine has evaporated, leaving the cauliflower tinted.
- Add 1 1/2 cups of the stock, and cook, stirring often, for 10 minutes. Add the peas, and continue to simmer until the cauliflower and peas are tender and most of the stock has evaporated, about 15 minutes. There should still be some creamy liquid surrounding the grains of barley. If the mixture dries out before the cauliflower is tender, or if the grains are not suspended in some liquid at the end of cooking, add some of the additional 1/2 cup of stock. Add pepper, and adjust salt.
- Stir in the parsley and Parmesan, remove from the heat and serve.
Nutrition Facts : @context http, Calories 596, UnsaturatedFat 7 grams, Carbohydrate 102 grams, Fat 11 grams, Fiber 24 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 748 milligrams, Sugar 5 grams
CAULIFLOWER "RISOTTO" WITH SNAP PEAS AND MUSHROOMS
When the cauliflower risotto trend started, I was the first in line to buy a ticket and hop on the train. I keep bags of cauliflower rice in my freezer, and whenever I need a quick side dish, especially on a weeknight, I saute it in a skillet with a little butter. For something a little more special, I like to cook it in the style of "risotto," like this. It gets creamy and, while not exactly like the real thing, it certainly does the trick.
Provided by Katie Lee Biegel
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Reserve 4 cups for this recipe and save any leftovers for another use.
- In a large skillet over medium heat, melt 3 tablespoons of the butter with the garlic. Stir in the mushrooms and cook until browned, 5 to 7 minutes. Remove and discard the garlic, then season the mushrooms with salt and pepper.
- Increase the heat to medium-high and stir in the cauliflower. Saute for 1 to 2 minutes. Add 1 cup of the broth and simmer until the liquid has mostly evaporated, 1 to 2 minutes.
- Stir in the sugar snaps, remaining broth and salt to taste. Add pea shoots. Simmer until the liquid is almost gone, 3 to 4 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter and half of the cheese, stirring until the cheese has melted. Adjust seasonings. Stir in the remaining cheese. Serve hot.
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
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 8
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
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.
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