Best 2 Barley Risotto With Marinated Feta Recipes
Embark on a culinary journey with our delectable Barley Risotto with Marinated Feta, a symphony of flavors that will tantalize your taste buds. This hearty and wholesome dish combines the goodness of barley, a nutrient-rich grain, with the tangy and creamy notes of marinated feta cheese. Indulge in a delightful fusion of textures, from the tender and chewy barley to the soft and crumbly feta, all harmoniously blended in a rich and flavorful broth.
Accompanying this main course are two equally enticing recipes. Transport your taste buds to the Mediterranean with our vibrant and refreshing Cucumber, Tomato, and Feta Salad, a medley of crisp cucumbers, juicy tomatoes, and tangy feta, all drizzled with a zesty lemon-oregano dressing. And for a sweet ending, satisfy your cravings with our luscious Chocolate Mousse, a velvety and decadent dessert that will leave you craving more.
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.
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
Tips:
- Use a good quality vegetable broth. Homemade is best, or look for a store-bought brand that is low in sodium and has a rich flavor.
- Toast the barley before cooking. This will help to bring out its nutty flavor and make it more chewy.
- Cook the barley in a mixture of vegetable broth and white wine. This will add depth of flavor to the risotto.
- Add the vegetables gradually, cooking them until they are tender but still have a little bit of crunch.
- Stir the risotto frequently. This will help to prevent the rice from sticking to the pan and will also help to create a creamy texture.
- Season the risotto to taste with salt and pepper. You can also add a squeeze of lemon juice or a handful of grated Parmesan cheese.
- Serve the risotto immediately, topped with marinated feta cheese and fresh herbs.
Conclusion:
Barley risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover barley, and it is also a good source of fiber and protein. The marinated feta cheese adds a salty and tangy flavor to the risotto, and the fresh herbs add a pop of color and flavor. This dish is sure to impress your friends and family, and it is also a great way to get your kids to eat their vegetables.
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