Indulge in the delightful flavors of pink pearl barley risotto, a unique and flavorful dish that combines the nutty texture of pearl barley with the tangy zest of feta cheese. This delectable risotto is not only visually appealing with its vibrant pink hue, but also packed with nutritious ingredients that make it a wholesome meal. Discover the culinary magic of this dish, along with other equally enticing recipes featured in this article, including a refreshing cucumber and avocado salad, a zesty lemon and herb salmon, and a decadent chocolate mousse for a sweet ending. Embark on a culinary journey that promises to tantalize your taste buds and leave you craving more.
Here are our top 3 tried and tested recipes!
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
PEA & FETA PEARL BARLEY STEW
This storecupboard grain adds a nutty flavour and texture to create a comforting, low-calorie dish
Provided by Kate Bradbury
Categories Main course, Supper
Time 55m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp oil in a pan or flameproof casserole dish over a medium heat. Add the onion and cook for 3 mins, then add the garlic and lemon zest and fry for another 1 min. Add the pearl barley and the stock. Season, bring to the boil, then simmer for 30 mins, stirring occasionally.
- Meanwhile, put the feta in a bowl with the remaining olive oil, half the lemon juice, most of the mint and a good grinding of black pepper. Leave to marinate while the barley cooks.
- Remove the lid from the barley and cook for 5 mins more. Increase the heat then add the peas, half the feta and all the feta juices. Cook for 3 mins, then check the seasoning. Divide between four bowls and top with the remaining feta and mint.
Nutrition Facts : Calories 480 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 1.7 milligram of sodium
BUTTERY BARLEY RISOTTO WITH PARMESAN CHEESE
Provided by Rick Tramonto
Categories Mushroom Appetizer Side Sauté Parmesan Basil Barley Fall Chive Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 first-course servings
Number Of Ingredients 10
Steps:
- Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.
- Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.
Tips:
- Use vegetable broth instead of water to enhance the flavor.
- Toast the barley first with a little butter or olive oil to bring out its nutty flavor.
- Cook the barley slowly over low heat, stirring frequently, to prevent it from sticking.
- Add the liquid gradually, allowing the barley to absorb it before adding more.
- Season the risotto to taste with salt and pepper, and add additional herbs or spices as desired.
- Stir in some grated Parmesan or feta cheese at the end of cooking for a creamy and flavorful finish.
- Serve the risotto immediately, garnished with fresh herbs or a drizzle of olive oil.
Conclusion:
Pink pearl barley risotto with feta cheese is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's a great way to use up leftover barley, and it's also a good source of fiber and protein. With its vibrant color and unique flavor, this risotto is sure to impress your family and friends.
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