Wednesday, 27 June 2012

Barley 'Risotto' with Carrot and Celery

This a slight twist on the standard risotto, and makes a pleasant change. If using pearl barley, you need to adjust the cooking time accordingly; I used barley grain which required a cooking time of 45 minutes.

Serves 2
Syn Free on Extra Easy

½ cup barley grain
1 ½ cups hot flavoursome stock
2 carrots, finely chopped
3 celery stalks, finely chopped
2 onions, finely chopped
½ pkt basil leaves, torn
3 tbsp fat free fromage frais

Sauté the onion in a little Fry Light for a few minutes, then add the barley grain and celery and stir well. Add the hot stock, a ladle full at the time, stirring well and ensuring all the liquid is cooked in before adding the next. This will take longer than normal risotto made from rice, but doesn't seem to require quite so much attention. About half way through the cooking time, add the chopped carrots and continue cooking in the same way until all the water is used up and the grains have a softer consistency but still retain a little bite. Take the pan off the heat, add the fromage frais and basil leaves and adjust the seasoning. 


No comments:

Post a Comment