Pearl Barley and Carrot Risotto
An elegant side with layers of flavour - nutritious ancient grains never tasted so good!
Ingredients
- 8 cups Nourish Broth, divided
- 1 1⁄2 tsp Nourish Broth Mix
- 1 cup boiling water
- 4 carrots, peeled, chopped and divided
- 3 tbsp olive oil or butter
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 2 - 3 tbsp Marinara Sauce Mix
- 1 cup pearl barley
- 2 green onions, sliced — optional
- 1⁄2 cup Parmesan cheese, grated
- Sea Salt, to taste
- Black Pepper, to taste
Preparation
- In Multipurpose Pot, bring Nourish Broth to a boil. Add 3 carrots and simmer until very tender, then purée mixture. Strain through a sieve and discard any solids. Set aside and keep warm.
- Heat oil in large frying pan over medium heat. Add garlic, onion and Marinara Sauce Mix. Finely chop and add remaining carrot. Stir often for 3-5 minutes, until onion is soft.
- Add barley and stir to coat. Pour in 2 cups strained broth. Bring to a boil, then reduce heat. Simmer, stirring often, until most of the liquid is absorbed. Add remaining stock, 1⁄2 cup at a time, letting it absorb before adding more. Simmer about 45 minutes, until barley is tender.
- Remove from heat and stir in green onions and Parmesan. Taste and season with Salt and Pepper.
Epicure Products Used
Nutritional Information
Per serving: Calories 180, Fat 8 g (Saturated 1.5 g, 0 0 g), Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 22 g (Fiber 6 g, Sugars 3 g), Protein 7 g.