Posts Tagged ‘Barley’

I served this dish at a Girl’s Dinner a few nights ago – it’s great to make if you’re feeding a crowd. Risotto usually has Parmesan in it, but you really don’t need it here as it’s definitely not lacking in flavour! The Sundried Tomatoes add a great taste, but you can also leave them out if you prefer. I decided to make this with Barley because I thought the firm chewiness of this wheat-free grain would work well (and it did), but if you don’t have any on hand then it can be substituted with traditional Arborio Rice, or even Short Grain Brown Rice. Switch it up by changing the veg according to your taste…This is not a difficult meal to make, but it does require a good 45 minutes stooped over the stove, so be prepared!

Ingredients: {adapted from Vegie Food (Chunky Food)}

7-8 cups Vegetable Stock

1 cup White Wine

Olive Oil

1/2 Onion, diced

2 cloves Garlic, minced

2 cups chopped Mushrooms (I used Brown, but you can mix and match with any you like)

2 cups Barley

2 tsp. dried Thyme

4-5 Sundried Tomatoes, chopped into small pieces (if dry, rehydrate before use)

2 cups fresh Baby Spinach



– Place the Stock in a large saucepan and bring to boil, then reduce heat and keep at a low simmer.

– Heat Oil in a large saucepan/frying pan, adding Onion and cook for a few minutes until soft and golden. Add Mushrooms, Garlic & Thyme, and saute a few minutes until Mushrooms begin to shrink in size and release water. Slowly add 1/3 cup White Wine, and cook until dissolved. Repeat with another 1/3 cup until dissolved again and Mushrooms are cooked but still firm. Remove half the Mushroom mixture and set aside to add later.

– Stir in the Barley, adding a litte more oil if neccessary, and cook 1-2 mins. with the Mushroom mixture in the pan. Slowly add the left over 1/3 cup White Wine & Sundried Tomatoes, and stir over medium heat until absorbed. Continue adding the stock a little at a time (about 1/2 cup), with a ladle, stirring constantly until absorbed and the Barley is cooked through and creamy. This will take about 40 minutes.

– Roughly shred the Spinach with your hands, and mix into the Risotto with the rest of the Mushroom mixture you set aside before. Cover with a lid and leave for a few minutes for the Spinach to wilt (with heat off).

– Garnish with fresh Parsley if you like.

*About 4 large servings…



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If you’re looking for a crowd-pleaser – this is it. My boyfriend & I made a giant batch of this Curry for my sister’s 21st, and served it to 15+ meat eaters who happily chowed it down! I also fed this to my Hungarian, Salami-loving friend the other night, and she commented on how good it was…so there we go, it’s Carnivore approved! I’m actually not a big fan of Nigella, but i happened to come across her making this one day on her TV show and realised it would be a cinch to veganize (just leave out the fish). It was also really simple to memorize, as the ingredients are pretty basic and come together quickly. We had this curry with cooked Barley because i love its chewy texture, but it would be equally great with Brown Rice. I think it’s quite obvious that I’m missing Thailand already…


1/2 Red Onion, sliced

1-2 cloves Garlic (mine was massive so i just used one!)

1 Tblsp. minced Ginger

2 Carrots, cut into chunks

1 Yam, peeled & cut into same sized chunks as Carrot (Butternut works well too…)

1 Eggplant, peeled & cut into chunks (peeling it makes it nice & soft)

1/2 each of Yellow & Red Bellpepper, cut into chunks

handful of Mange Tout

1-2 Tblsp. Red Curry Paste (make sure it doesn’t contain Shrimp paste)

1 tin Coconut Milk

400ml Vegetable Stock

1 tin chopped Tomatoes (i used Fire-roasted)

1 block of frozen Tofu, defrosted and cut into triangles**

1/2 stalk Lemon Grass, cut open

2 Tblsp. Coriander, minced

2 Tblsp. Spring Onion, chopped



– Heat Canola Oil and fry Onions, Garlic and Ginger until beginning to brown.

– Carrots, Yam, Eggplant & Peppers and fry for a few minutes.

– Stir in Chilli Paste and Cream off the top of Coconut Milk. Then add the rest of the Milk along with Stock and Tomatoes.

– Add Tofu and Lemon Grass and stir to combine. Simmer 35 -45 mins. – until Carrots are cooked through. In the last few minutes of cooking, add Mange Tout and Spring Onion.

– Remove Lemon Grass stalk. Sprinkle with Coriander and serve on a bed of cooked Barley.

* About 6 servings

** The trick to great, spongy Tofu: drain & press as usual, then wrap in Clingwrap and freeze until needed (atleast a day ahead, but can be kept in freezer for a good couple of weeks). On the day you will be using it, let Tofu defrost completely and then squeeze out any excess liquid. Now it is ready to be added to your dish, and will soak up any sauce that surrounds it – and will also have a wonderful, chewy texture!


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