Ingredients:
1 Cup Pearl Barley
1 Cup Quinoa
4 Cups Vegetable Stock
3 Cloves Garlic
1 Shallot
2 Tbs. Olive Oil
1 Bunch Beet Greens, or other
1 Cup Cooked Squash
1 Lemon
1 Tbs. Parsley, flat leaf
2 Tbs. Parmesan or Romano Cheese
1/2 tsp. Pepper
1/2 tsp. Salt
|
|
Bring 5 cups of water to a boil.
Add barley and turn heat down to a simmer.
Let barley gently simmer for 45 minutes.
Stir from time to time.
Taste a couple of grains to make sure barley is cooked.
| |
Remove cooked barley from the heat and let sit for 20 minutes.
Barley will absorb all of the water.
While barley is cooking, gather and prepare the other ingredients.
| |
This is leftover squash from the kabocha recipe.
You can also use other cooked squash like butternut or acorn.
| |
Cut squash into medium size pieces.
| |
Remove the zest from the lemon and also squeeze the juice.
You should have about 1/2 tablespoon of zest.
You only need 2 tablespoons of the juice.
| |
Rinse, shake dry and chop the parsley.
| |
Grate and measure 2 tablespoons of cheese.
You may need a bit more at the table.
| |
These are beet greens leftover from the beet recipe.
You can use any other green like kale, spinach or chard.
| |
Wash greens in plenty of cold water.
You may need to wash and change the water a few times.
Drain the greens and cut into thin slices.
| |
Peel and chop garlic and shallots.
Place oil and pan over high heat.
Cook garlic and shallots for about half a minute.
They should sizzle and begin to turn light brown.
| |
Add greens to the pan.
Stir for about a minute or so.
Greens will cook and wilt.
Add lemon juice to the pan and mix.
Remove greens from the pan and place on top of the barley.
Make sure everything is out of the pan.
| |
Add one and one half cups of vegetable stock and one cup of quinoa to the pan.
Bring liquid to a boil over medium-high heat and cook for a few minutes.
You should shake the pan and stir the quinoa from time to time.
As quinoa cooks the liquid will evaporate.
| |
When the quinoa starts to get dry add 1/4 cup of stock to the pan as needed.
Keep adding stock every couple of minutes, keeping the quinoa moist as it cooks.
Cook, stir and add stock for about 18 minutes to fully cook the quinoa.
| |
When quinoa is fully cooked it will plump and soak up all of the liquid.
You will have used about three to three and a half cups of the stock.
| |
Add to the pan:
Barley and greens, lemon zest, squash, cheese. 3/4 cup vegetable stock, pepper but not the salt.
Mix ingredients together and bring back to a boil.
| |
Cook and stir the risotto for a few minutes allowing it to thicken.
Taste for salt and add as needed.
Stir in the parsley and serve.
Place cooked risotto into serving bowl and top with one half teaspoon of cheese and one quarter teaspoon of olive oil.
| |
|
