Pearl Barley Risotto Jamie Oliver Recipes

PEARL BARLEY RISOTTO

Pearl Barley Risotto image

We love risotto, and this pearl barley version is delicious. Pearl barley is a nutty, earthy type of grain that's an excellent alternative to risotto rice.

Categories dinner lunch rice risotto pearl barley risotto pearl barley

Time 1h

Yield 2

Number Of Ingredients 13

Ingredients

50 g butter
4 tbsp. oil
2 shallots, finely diced
1 large leek, halved lengthways and finely sliced
2 garlic cloves, peeled and finely chopped
4 sprigs thyme, leaves removed and finely chopped
180 g pearl barley
600 ml chicken stock
2 tsp. wholegrain mustard
Juice 1/2 lemon
Handful parsley, finely chopped
200 g cooked ham hock
1 tsp. sea salt

Steps:

Heat oil and butter in a heavy bottomed casserole dish. Add shallots, leeks, garlic and thyme and slowly sweat until softened, about 20mins. Meanwhile, heat up the chicken stock in a saucepan.
Add pearl barley and stir to mix together. Begin adding chicken stock a ladle at a time, stirring often. Cook until the rice has mostly absorbed liquid. Add remaining stock a ladle a time, continuing to allow the pearl barley to absorb each addition of stock before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. (You might not need all the stock.). Approximately 30minutes.
Once fully cooked, stir in mustard, lemon juice, parsley, hack hock and salt. Serve.

BARLEY RISOTTO

Barley Risotto image

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

Ingredients

3 cups chicken broth
3/4 cup medium pearl barley
1/4 cup finely chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup white wine or water
3 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

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

PEARL BARLEY RISOTTO

Pearl Barley Risotto image

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

Ingredients

225 g pearl barley
2 chicken stock cubes
50 g butter
1 pinch saffron
1 onion
1 pepper
110 g chorizo sausage
110 g bacon
2 garlic cloves
1 teaspoon thyme
1 teaspoon paprika
120 ml white wine
400 g tomatoes
110 g peas
225 g prawns

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

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