Orzotto is risotto made from pearl barley. It makes a great family supper. It’s also good for using up small amounts of vegetables in any season. Anna has used a mixture of wild and dried mushrooms.
Testers and Tasters Feedback
“An enjoyable meal. I’ll add more protein content next time.”
“Really delicious.”
“I added the apple cider vinegar option to my stock – it turned out really good.”
Photo
Anna Sarnfelt, Tester and Taster
Serves 4
Serves 4
Plants: 10-14
Preparation: 20-30 minutes Cooking: 25-35 minutes
GF Option V NF DF
Swaps
GF: brown short grain rice
Options
Flageolet Beans: I use these for the soft green colour but any beans will add protein to the dish.
Vegetables: you can swap the vegetables for ones you have.
Add: 300ml of white wine or zest and juice of one lemon or 2 tbsp of white wine vinegar or apple cider vinegar
Protein: add tofu, edamame or other protein of your choice.
Note:
Pot Barley – will need pre-cooking for about 30-40 minutes. A mixture of black barley and short grain brown rice also works well.
Freezing
This will freeze but best eaten within a few days
Ingredients
150g Pearl Barley rinsed
3 tsp Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil
1 small or half a large onion
350g mushrooms – a mixture of wild, chestnut, porcini dried mushrooms for extra flavour all work well
1 leek
1-2 cloves of garlic
1-2 tsp of dried Mediterranean herbs or herbs of your choice
1-2 cloves of garlic
1-2 tsp gluten free miso
250g broccoli
240g Flageolet Beans cooked or 1 tin including the liquid
Salt and pepper to taste
Boiled water
Method
Soak the pearl barley overnight. Par boil the pearl barley with the herbs for 20 minutes.
If using dried mushrooms soak them overnight or at least 30-60 minutes before using.
Whilst the barley is cooking, in a large deep pan add the EVOO and heat to a medium heat.
When hot add the chopped onion and leek and cook until slightly golden this should be done slowly stirring regularly, be careful not to burn the onion. About 10-15 minutes.
Add the chopped fresh mushrooms and garlic, herbs and put a lid on the pan to reserve the liquid from the mushrooms.
Then add the par cooked pearl barley and the wine or vinegar, if using, lemon and lemon zest. Stirring regularly cook for a few minutes before adding remaining liquid from the pot and raise the heat to boil then reduce to a simmer.
Drain the dried mushrooms and add these to the pot.
Make sure to stir and scrape the bottom of the pan to release the sticky residue form the onions.
Add more water if the barley is taking longer to cook.
When the barley is about 10 -15 minutes from cooked add the vegetables and beans they should need about 10-12 minutes cooking time. Avoid putting in too soon as they will lose their colour.
Comments