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Add a photoI know Traditional Risotto is made with Rice but Dear God I Love Barley. and I love beets.
So I switched in my favorites and I love.
Barley has a slightly nutty flavour and a tender-firm bite that makes it particularly satisfying. Combined with earthy beets and tangy cheese this side dish might just take over the starring role on the plate
My picture taking Skills are horrible.!
Ingredientes
- 1 cup (250 mL) pot barley
- 3 cups (750 mL) vegetable or chicken stock
- 1 tbsp (15 mL) butter or olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups Sliced Mushrooms
- 1 tsp (5 mL) dried basil
- Salt and freshly ground pepper
- ½ cup (125 mL) dry white wine
- 2 cups (500 mL) diced peeled beets (about 3 medium)
- 2 tbsp (25 mL) freshly squeezed lemon juice
- ¼ cup (50 mL) crumbled soft goat cheese, feta cheese or Parmesan
Direcciones
- 1. Rinse barley in a sieve under running water, stirring to make sure it is well rinsed, until water runs clear. Drain well and set aside.
- 2. Heat stock and 1 cup (250 mL) water in a saucepan or in the microwave until steaming. Cover and keep hot.
- 3. Melt butter in a large saucepan over medium heat. Add onion and mushroomsand sauté for about 3 minutes or until starting to soften. Add garlic, basil and ¼ tsp (1 mL) each salt and pepper and sauté for 2 minutes. Add barley and stir to coat well. Deglaze the pan with wine and cook, stirring, until liquid is almost evaporated.
- 4. Stir in 2 cups (500 mL) of the stock mixture and the beets. Cover, reduce heat to medium-low and boil gently, stirring occasionally, for 25 minutes or until beets are almost tender. Add a little more of the stock if necessary to keep mixture moist.
- 5. Uncover and simmer, adding stock, a ladleful at a time as the previous addition is absorbed, and stirring often for about 20 minutes longer or until barley is tender with a slight bite and beets are tender. Adjust the heat as necessary to keep the pot at a steady simmer. You may need to add a little more hot water if the mixture gets too thick before the barley is tender. Stir in the lemon juice. Season to taste with salt and pepper and serve sprinkled with cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 6 servings | |
| Calories 85 | |
| Calories from Fat 34 | 40% |
| Total Fat 3.86g | 5% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 73mg | 3% |
| Potassium 237mg | 7% |
| Total Carbs 6.72g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.6g | 2% |
| Protein 3.06g | 5% |
