Pressure Cooker Barley Risotto with Asparagus

This is a quick side when you cook it in the pressure cooker. Perfect paired with rack of lamb. To make it even quicker use a good store bought pesto.

Ingredients:
7 c vegetable broth
2 tbsp olive oil
1 onion, minced
1 1/2 c barley
1/2 c dry white wine
1/2 c ricotta salata
1/2 lb asparagus
1/2 c pesto sauce

Bring a pot of salted water to a boil. Cook asparagus for 2 min and move to an ice bath. Cut into 1 inch pieces.

In a multicooker on medium sauté, add onions and cook until soft. Add barley and garlic, stir to coat. Add wine and stir till absorbed. 

Close lid and cook on Risotto mode for 6 minutes. (High pressure for 6 min).

Stir in asparagus, pesto, cheese and pepper. 

Serves 4 – 6.

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Barley Risotto


This is from Ottoleghi and it is tasty and hearty – the feta really makes it something special. It comes together in about 45 min and is mostly hands off.

Ingredients:
1 c pearl barley
1 tbsp butter
3 tbsp olive oil
2 celery stalks, sliced thin
2 shallots, sliced thin
4 cloves garlic, minced
4 sprigs thyme
1/2 tsp smoked paprika
1 bay leaf
4 strips of lemon peel
1/4 tap chili flakes
14 oz chopped tomatoes
3 c veggie stock
14 oz tomato sauce (plain)
1 tbsp caraway seeds, toasted and crushed
10 oz feta cheese, crunbled
1 tbsp fresh oregano

In a 12 skillet heat 1 tbsp olive oil and butter over medium heat. Add celery, shallot and garlic, cook until soft. Add remaining ingredient EXCEPT caraway, feta and oregano. Stir to combine and let simmer until most of the liquid is absorbed, about 45 min.

In a bowl combine 2 tbsp oil, caraway, feta and oregano and let sit.

Serve barley topped with feta.

Serves 4. 11 WW PP

Cauliflower and Barley Salad with Mozzarella

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Meatless Monday: this week an amazing warm salad with creamy fresh mozzarella cheese inspired by Bon Appetite. Yum!! Can’t wait to have the leftovers for lunch.

Ingredients:
1 c pearl barley
¼ c fine fresh breadcrumbs
2 c whole milk
1 c finely chopped cauliflower
1 shallot, finely chopped
1/2 c finely chopped celery hearts, plus
1/4 c chopped celery leaves
1/2 c finely chopped fresh flat-leaf parsley and parsley stems
1/2 c grated lemon zest
2 tablespoons fresh lemon juice
1 TBSP Champagne vinegar
8 oz. burrata or fresh mozzarella, torn
1 TBSP creme fraiche or half and half
Olive oil
Aleppo pepper
Salt

Cook barley in a large pot of boiling salted water until tender, 15–20 minutes. Drain and set aside.

Meanwhile, toast breadcrumbs in a nonstick skillet.

Bring milk to a simmer in a medium saucepan over medium-high heat; season with salt. Add cauliflower and cook until just softened, about 3 minutes; drain well. Discard milk.

Toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl; season salad with salt.

Mix burrata and crème fraîche in a medium bowl; season with salt. Divide burrata mixture among plates, drizzle with oil, and top with barley salad; season with pepper.