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
SLOW-COOKER ASPARAGUS-BARLEY RISOTTO
Lighten your cooking load and liven up your Easter spread with our easy slow-cooker risotto. This creamy rice dish is usually made with Arborio rice, but we love it with the toothsome nuttiness (and fiber) of barley. Have your guests add a squeeze of lemon for an extra pop of brightness.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the barley and thyme, and cook, stirring, until the barley is just golden, about 2 minutes more.
- Transfer the barley mixture to a 6-quart slow cooker, and add the broth, 1 1/2 cups water and 1/2 teaspoon salt. Cover, and cook on high until the liquid is absorbed and the barley is tender, about 3 hours.
- Discard the thyme, and stir in the asparagus. Return the lid to the pot, and cook until the asparagus is tender, 30 minutes more. Stir in the Parmesan, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto to the desired consistency with warm water, as needed. Fold in the parsley and mint, and serve with lemon wedges on the side.
BARLEY RISOTTO _ - PRESSURE COOKER
Steps:
- 1. Saute the onion and garlic in hot butter and oil until soft. 2. Stir in the celery and barley and coat with oil. 3. Add the mushrooms, broth and water. 4. Lock lid and bring to high pressure. Adjust the heat to maintain high pressure for 18 minutes. 5. Use quick release method. 6. The risotto should be slightly soupy, but if there is more than about 1/3 C of unabsorbed liquid, tip off the excess. 7. Over low heat, stir in the cheese and parsley. 8. Add salt to taste and serve immediately
BARLEY RISOTTO WITH ASPARAGUS AND HAZELNUTS
Steps:
- Cut top third of each asparagus stalk diagonally into 1/2-inch-thick slices, reserving tips and slices together, then coarsely chop remainder. Bring water (5 1/2 cups) and 1/2 teaspoon salt to a boil in a 3- to 4-quart saucepan, then add chopped asparagus and cook, uncovered, until very tender, 6 to 7 minutes. Transfer with a slotted spoon to a food processor (not a blender, which would require adding liquid).
- Add reserved asparagus tips and slices to boiling water and cook, uncovered, until crisp-tender, 2 to 3 minutes. Transfer with slotted spoon to a sieve, reserving cooking liquid in pan, and rinse under cold water to stop cooking. Drain well and reserve in another bowl.
- Measure cooking liquid and, if necessary, add enough water to bring total to 4 cups, then reserve.
- Cook onion with pepper and 1/4 teaspoon salt in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add barley and cook, stirring, 1 minute.
- Add wine and boil, stirring, until liquid is absorbed, about 1 minute.
- Add 4 cups reserved asparagus-cooking liquid and bring to a boil, covered, then reduce heat and simmer, covered, until barley is tender (it should be chewy) and mixture is thickened to a stewlike consistency, 35 to 40 minutes.
- Meanwhile, mince garlic and mash to a paste with remaining 1/4 teaspoon salt using side of a large heavy knife, then add to asparagus in food processor along with zest and purée until smooth.
- When barley is cooked, stir in asparagus purée, asparagus-tip mixture, and enough additional water to thin to desired consistency and cook over moderate heat, stirring, until hot, about 1 minute. Stir in cheese, then season with salt and pepper. Serve with hazelnuts and additional cheese on the side.
RISOTTO IN A PRESSURE COOKER
This risotto is reason enough to buy a pressure cooker. Forget all those wive's tales about these things blowing up... they have a new, safer generation. This is a no-stir risotto that could compete with the best! I serve it as is, but you could add a cooked vegetable or bits of meat after the pressure has fallen and the rice is cooked. From "Cooking Under Pressure" by Lorna Sass
Provided by RSHDiva
Categories Rice
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 minute Stir in the rice, making sure to coat it thoroughly with the fat. Stir in 3-1/2 c of the stock (watch for sputtering oil).
- Lock the lid in place and over high heat bring to hig pressure. Adjust the heat to maintain high pressure and cook for 6 minute Reduce pressure with a quick-release method (see below). Remove the lid, tilting it away from you to allow any excess steam to escape.
- Taste the rice, and if it's not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency, another minute or two. When the rice is ready, stir in the Gruyere and Parmesan, add salt to taste and serve immediately.
- NOTES: Adding some sort of fat is critical when cooking rice and grains so that the liquid/starch doesn't foam and plug up the steam vents. I'd also keep a close eye on it toward the end as I imagine that if you use less water the rice might dry out in the last minute or so. Also, Cooking Under Pressure is a nice reference book with a number of modern/gourmet- type recipes such as this one.
- For better taste and texture, it's essential to use an Italian short-grain white rice such as Arborio, Carnaroli, or Maratelli. Traditionally the rice is not rinsed before cooking since the water would wash away starches that contribute to the velvety sauce enveloping each grain. The perfect risotto should be slightly soupy and properly chewy, with the rice offering just a pleasant resistance to the bite. For this reason, the pressure is always quick-released and the risotto must be served as soon as it is finished -- Leftover risotto can also be shaped into pancakes and warmed or pan-fried in a little butter, or heated in the microwave.
- Using the basic formula of 3-1/2 to 4 c of liquid to 1-1/2 c Arborio rice you can create your own recipes and also use traditional recipes.
- Although classic risottos usually contain wine, the above recipe(s) are flavorful without it.
Nutrition Facts : Calories 568.6, Fat 22.6, SaturatedFat 11.1, Cholesterol 56.8, Sodium 488.7, Carbohydrate 68.4, Fiber 2.3, Sugar 4, Protein 20.8
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PRESSURE COOKER ROASTED CAULIFLOWER BARLEY RISOTTO
From pressurecookingtoday.com
4.4/5 (5)Category Side DishServings 4Estimated Reading Time 3 mins
- Preheat oven to 425°. Cut cauliflower into small florets. Toss cauliflower florets with olive oil in a Ziploc bag. Season well with salt and pepper. Line a baking sheet with tin foil and spread cauliflower on baking sheet.
- Roast until almost tender, about 20 minutes, tossing every 10 minutes. Sprinkle cauliflower with 1/4 cup grated Parmesan, and roast until cauliflower is tender, approximately 5 minutes more.
- While cauliflower is roasting, select Sauté and heat 1 tablespoon oil in pressure cooker pot. Sauté the onion until tender, approximately 5 minutes. Add garlic and sauté for an additional minute.
- Add barley, broth and thyme to the cooking pot. Cover and lock lid in place. Select High Pressure and 25 minutes cook time. When timer beeps, turn off and use a quick pressure release.
INSTANT POT BARLEY RISOTTO RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
5/5 (9)Total Time 38 minsCategory Dinner, Lunch, Main CourseCalories 319 per serving
- Turn on instant pot and press SAUTE. Pour in olive oil and add minced onion. Saute for 3 minutes, stirring once or twice.
- Add sliced mushrooms and saute for about 3 minutes, again stirring from time to time. Add soy sauce and stir.
- Cancel SAUTE. Add barley, stock, water, thyme, salt and pepper and stir well. Cover with lid and lock it into its position. Turn steam release valve to SEALING and press PRESSURE COOK (or MANUAL) and adjust timer to 20 minutes. Make sure to pressure cook on high.
- When the time is up, wait 5 minutes before releasing the pressure manually by turning the valve to VENTING (be careful - the steam is hot). When the pin drops, open the lid (see note 7) and stir in butter, parmesan and parsley.
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