Barley Risotto And Beef Stroganoff Recipes

BARLEY RISOTTO AND BEEF STROGANOFF

Steps:

• In a shallow dish, toss beef with Cognac. Refrigerate, covered, 2 hours. In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in chicken stock and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 3-5 minutes. Reduce heat; simmer, uncovered, 5 minutes., Meanwhile, cut tomato into thick strips. In a large skillet over medium-low heat, cook tomato until softened, 3-5 minutes. Stir into mustard sauce; add coarsely ground pepper and salt. Stir in sour cream., In same skillet, melt 1 tablespoon butter over medium-high heat. Drain beef, discarding marinade, and pat beef dry. Add sliced onion and beef to pan; cook and stir until onion is softened and meat is no longer pink, 6-8 minutes. Add mustard sauce; reduce heat to low and simmer, uncovered, until thickened, about 15 minutes. Keep warm until serving., For risotto, bring water to a boil in a large saucepan. Reduce heat to maintain simmer. In another large saucepan, melt remaining butter over medium heat. Add chopped onion, salt and, if desired, white wine. Cook and stir until liquid evaporates. Add barley; toast in pan., Stir hot water into barley 1 cup at a time, waiting until liquid has almost absorbed before adding more. Cook until barley is softened but still slightly chewy, 15-20 minutes; stir in parsley. Serve immediately with beef.

BARLEY, RISOTTO STYLE

Steps:

• Saute the onion and celery quickly in butter, about 3 minutes.
• Add wine; reduce wine over high heat. Season with pepper.
• Add cooked barley and chicken broth and bring to boil. Cook 10 minutes.
• Stir in cheese, butter and mushrooms.
• Serve with additional cheese.

BARLEY RISOTTO WITH GREENS AND SEARED SCALLOPS

Steps:

• In a medium-size heavy pot, heat oil over medium-low heat just until shimmering. Add vegetables, including garlic and shallots, sprinkle with salt and cook over low heat, stirring, until slightly softened, 10 to 12 minutes. The vegetables should not brown; adjust the heat as needed. Add cream, then add water until vegetables are just covered with liquid. Add coriander and bay leaves. Bring to a boil, reduce to a simmer and cook, uncovered, 25 minutes or until vegetables are very soft. Turn off heat and set aside until cool enough to handle. Remove bay leaves and discard. Purée until smooth in a blender or with an immersion blender. Add lemon juice, taste, and season with salt and more lemon juice. (Can be made up to 2 days in advance and kept refrigerated.)
• Meanwhile, in a medium-size heavy pot with a tight fitting lid, melt butter over medium heat until bubbling. Add onion, sprinkle with salt and cook over low heat, stirring, until translucent and softened, 10 minutes. The onions should not brown; adjust the heat as needed. Add barley and cook, stirring constantly, until butter is bubbling again and barley is completely coated. Add stock and bay leaves, reduce heat to very low, cover and let cook, undisturbed, 15 minutes. Stir well and check the liquid: if the pot seems to be drying out, add 1/4 cup water. Repeat every 10 minutes until barley is very tender but not mushy, 35 to 50 minutes. Remove bay leaves and discard.
• Wash chard, then rim off and discard damaged leaves and lower stems. Cut leaves across into wide ribbons. In a large pot, heat 2 tablespoons vegetable oil until shimmering. Add chard ribbons and cook, stirring, just until softened, 3 minutes. Add hot cooked barley to pot and stir. Add vegetable purée and stir. Heat through over low heat, stirring often. Add water if risotto becomes too thick; the finished texture should be soft, creamy and slightly runny. Taste and season with salt and lemon juice. (Recipe can be made up to this point several hours in advance. Set risotto aside until ready to serve.)
• When ready to serve, sprinkle halibut or scallops on both sides with salt. Heat a heavy pan (preferably cast iron) over medium-high heat and lightly coat with vegetable oil. Working in batches if necessary, place halibut or scallops in the pan and sear about 3 minutes, until lightly browned. Turn, reduce heat to medium, and cook about 4 minutes longer, turning as needed, until opaque in the center and golden brown on both sides.
• To serve, stir parsley into hot risotto and spoon into shallow bowls. Top with halibut or scallops, more parsley, and a few slices pickled peppers (if using).

BEEF STROGANOFF RISOTTO

Steps:

• Preheat large Dutch oven sized pot. Season ground beef with salt & pepper. Brown, but don't over cook. Drain if necessary (leave some for cooking onions & mushrooms) and remove to plate.
• In same pan, add a little olive oil if necessary. Sauté mushrooms until caramelized. Set aside in a bowl. Into same pan, add diced onion until almost caramelized. Add sherry, hot sauce, Worcestershire, mushroom powder, and garlic powder. Cook 2-3 more minutes.
• Add rice and stir well. Add broth ¾ cup at a time. Cook down - stirring often until almost absorbed, but loose. Total should be about 20 minutes.
• Add mushrooms and return ground beef, butter, Parmesan, and sour cream. Stir well. Cook 2-3 minutes. Serve immediately, topped with chopped fresh chives.
• Should be creamy and RICH!

BARLEY RISOTTO

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.

VEGETARIAN BARLEY RISOTTO

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add barley; cook and stir it is light brown and smells nutty, about 10 minutes.
• Stir 2 cups vegetable stock and bay leaf into the pot; bring to a boil. Simmer until most of the stock is absorbed, about 10 minutes. Add 1 cup stock and broccoli. Reduce heat and simmer, covered, until most of the stock is absorbed, about 10 minutes.
• Stir remaining 1 cup stock, zucchini, yellow squash, carrots, water, salt, and pepper into the pot. Simmer until stock is mostly absorbed and broccoli is soft, about 5 minutes. Discard bay leaf.

BUTTERY BARLEY RISOTTO WITH PARMESAN CHEESE

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.

BARLEY BEEF STROGANOFF (CROCK POT)

Steps:

• Place broth, barley, mushrooms, marjoram and pepper in slow cooker.
• Cover; cook on LOW 6 to 7 hours.
• Brown beef 6 to 8 minutes in a large skillet over medium-high heat, stirring to break up the meat.
• Drain fat.
• Add celery and green onions; cook and stir 3 minutes.
• Combine beef mixture and half-and-half in in slow cooker.
• Cover; cook on HIGH 10 to 15 minutes or until beef is hot and vegetables are tender.
• Serve with parsley garnish.
• Serve over cooked noodles if desired.

BRAISED BEEF WITH MUSHROOM-BARLEY RISOTTO

Steps:

• Heat 2 tsp. oil in Dutch oven or large deep skillet on medium-high heat. Add meat; cook 4 min. on each side or until browned on both sides. Remove meat from pan; sprinkle with pepper. Add remaining oil, mushrooms and onions to pan; cook 5 min. Stir in broth, barley and 2 Tbsp. tarragon. Bring to boil.
• Return meat to pan; cover. Simmer on medium-low heat 2 hours or until meat is tender. Transfer meat to cutting board; cover to keep warm.
• Stir sour cream, cheese and remaining tarragon into barley mixture in pan. Cut meat into thin slices. Serve with barley mixture.