Pink Pearl Barley Risotto With Feta Cheese Recipes

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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

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

BARLEY RISOTTO WITH MARINATED FETA



Barley Risotto With Marinated Feta image

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

1 cup pearl barley
2 tablespoons unsalted butter
6 tablespoons olive oil, divided
2 small celery ribs, cut in 1/4 inch dice
2 small shallots, cut in 1/4 inch dice
4 sprigs thyme
1/2 teaspoon smoked paprika
1 bay leaf
4 slices lemon peel
1/4 teaspoon chili flakes
one can chopped tomato (15 oz./400g.)
scant 3 c./ 700 ml. vegetable stock
1 1/4 c./ 300 ml. passata (sieved crushed tomatoes)
1 tablespoon caraway seed
10 1/2 oz./ 300 g. feta cheese, broken into roughly 3/4 inch pieces
1 tablespoon fresh oregano leaves (or more to taste)
salt

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.

PEA & FETA PEARL BARLEY STEW



Pea & feta pearl barley stew image

This storecupboard grain adds a nutty flavour and texture to create a comforting, low-calorie dish

Provided by Kate Bradbury

Categories     Main course, Supper

Time 55m

Number Of Ingredients 9

2 tbsp olive oil
2 medium onions , chopped
2 garlic cloves , chopped
zest and juice 2 lemons
200g pearl barley , rinsed under cold water
700ml vegetable stock
200g feta , cut into cubes
½ small pack mint , leaves shredded, plus a few whole leaves to serve
400g frozen peas , defrosted at room temperature

Steps:

  • Heat 1 tbsp oil in a pan or flameproof casserole dish over a medium heat. Add the onion and cook for 3 mins, then add the garlic and lemon zest and fry for another 1 min. Add the pearl barley and the stock. Season, bring to the boil, then simmer for 30 mins, stirring occasionally.
  • Meanwhile, put the feta in a bowl with the remaining olive oil, half the lemon juice, most of the mint and a good grinding of black pepper. Leave to marinate while the barley cooks.
  • Remove the lid from the barley and cook for 5 mins more. Increase the heat then add the peas, half the feta and all the feta juices. Cook for 3 mins, then check the seasoning. Divide between four bowls and top with the remaining feta and mint.

Nutrition Facts : Calories 480 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 1.7 milligram of sodium

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