Barley Risotto With Spinach:
What's Coookin'
Aired on Superstation WGN
Saturday, June 11 and October 15, 2005
Show 216
Chef Anette Grecchi Gray at Yiko Restaurant in Walt Disney World's Animal Kingdom in Lake Buena Vista, Florida prepares a flavorful golden and black barley risotto sizzled in olive oil and onions. Barley is a good source of protein, fiber and B vitamins and has half the fat content of oats. Grains like rice and barley are the seeds of grasses. Swiss native Anette, the queen of healthy, seasons the risotto with curry, cardamom, cumin, cinnamon and coriander. She folds in soybeans and fresh spinach. Spinach has thirteen different flavinoid compounds that act as anti-cancer agents. This scrumptious risotto is an unbeatable nutritious and healthy meal.
Black and pearl barley risotto
(Serves 8)
Ingredients:
2 Tablespoon olive oil
½ cup Spanish onion, diced fine
½ cup pearl barley
½ cup black barley
2 cups water
Kosher salt to taste
Fresh ground black pepper, to taste
¼ teaspoon ground cumin
¼ teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground coriander
½ cup dried soybeans
2 cups water
Kosher salt to taste
Fresh ground black pepper to taste
½ lb. baby spinach
Preparation:
Combine the cumin, cardamom, cloves, cinnamon and coriander. Heat olive oil in a stainless steel pot; toss in diced Spanish onions and sweat them until they become translucent. Pour in black and pearl barley; stir with onions until they become glossy looking. Cover with water and add kosher salt, fresh ground black pepper, and 2 teaspoons of the mixed spices.
Bring pot to a quick boil and simmer until the barley is done, about 40 minutes. Be aware that barley risotto may not absorb all the water. Simultaneously, cook the soybeans in a stainless steel pot with 2 cups of water, kosher salt, fresh ground black pepper and two teaspoons of the mixed spices. The soybeans should cook about 30 minutes until done. Reserve the soybeans on the side in the broth; you will need the broth to warm up the barley risotto.
When ready to serve, warm up barley risotto and the soybeans in a bit of the reserved broth in a stainless steel pot. Adjust seasoning. Toss in the baby spinach and serve immediately.