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.
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Wickramasinghe Wickrama
[email protected]Yum!
Frank Kralik
[email protected]This recipe is a great way to change up your usual risotto routine. It's hearty and flavorful, and it's sure to become a new favorite.
Zahid Qamar
[email protected]I love the combination of barley and feta in this risotto. It's a unique and delicious dish that I'll definitely be making again.
cring Berry
[email protected]This risotto is a bit more time-consuming than some other recipes, but it's worth the effort. The end result is a creamy, flavorful dish that's sure to impress your guests.
Marju Aktr
[email protected]I'm not a huge fan of barley, but I thought I'd give this recipe a try. I'm glad I did! The barley was cooked perfectly and had a great flavor.
Qasim Khan
[email protected]This is one of my favorite risotto recipes. It's easy to make and always turns out delicious.
xahil malik
[email protected]I made this risotto for a dinner party, and it was a hit! Everyone loved the unique flavor and texture.
Muhammad Shahzaman
[email protected]This recipe is a great way to use up leftover barley. I had some cooked barley in my fridge, and I was looking for a way to use it up. This risotto was the perfect solution!
Irene Ephraim
[email protected]I was skeptical about using barley instead of rice in a risotto, but I was pleasantly surprised. The barley has a chewy texture that I really enjoyed.
Waqas Baloch
[email protected]This barley risotto is a game-changer! It has a nutty flavor that pairs perfectly with the creamy feta cheese. I also love the addition of sun-dried tomatoes and pine nuts, which add a pop of flavor and texture.