Hungarian style Pearl Barley Risotto
serves 4 pax
Ingredients
150gm pearl barley
150gm smoked sausage
oil, if needed
1 Onion, finely chopped
ground smoked paprika, to taste
ground cumin, to taste
3 cloves garlic, finely chopped
2 tsp tomato puree
2 fresh tomatoes, peeled sliced or chopped finely
splash of white wine
1 hungarian pepper , sliced
1 carrot, chopped
1 bay leaf
300gm chicken stock
salt & pepper, to taste
sugar, to adjust the acidity if needed
parley, finely chopped, to sprinkle
Method
1) Heat sauce pan with little oil, and fry smoked sausage to render out
some fat. Remove smoked sausage from sauce pan and set aside
2) Use this fat (remove excess if desire) to sauté onion until
translucent. Put in the pearl barley and cook it for a bit. Remove sauce
pan from heat and sprinkle to taste ground smoked paprika, ground cumin
& chopped garic. Stir it and add a little bit of the chicken stock
before putting back sauce pan to the heat. Let it boil.
3) Next add in chopped tomatoes, tomato puree and splash of white wine. Cook off the alchohol.
4) Then pour in the rest of the chicken stock, followed by carrot,
Hungarian pepper & bay leaf. Cook for 25 mins. but stir on and off
to avoid sticking.
5) After 25 mins. stir in the parsley and smoked paprika, check for seasoning, remove from heat. It is ready to serve
Barley is usually prepared as sweet drink back home, never have I seen
it being used in savoury dishes until I came here. I have to say that it
took me some time to get used the savoury barley. Then last winter, I
came accross this recipe and I am loving the savoury option more and more :)
I've just eliminated potatoes from the original recipe but added
zuchinni and roasted pepper (not added yet in the photo). Simple
ingredients but full of flavours !
Barley & Sausage
recipe via 80 Breakfasts
Ingredients
1/2 cup barley, cooked as per package instructions
200 grams country sausage, sliced
1 medium potato, peeled and cubed
1 big white onion, sliced into half moons
2-3 cloves garlic, finely chopped
a pinch dried thyme
a pinch fennel seeds
olive oil
sea salt and freshly cracked black pepper
Method
1) Cook barley as per package instructions. Set aside.
2) Heat olive oil in a pan. Add onions and potatos and sautee for a couple
of minutes. Add garlic, dried thyme, and fennel seeds. Toss. Add
sausage and sautee until potatoes are soft, onions are slightly golden,
and sausage is nice and seared in places.
3) Add cooked barley and
toss so everything is evenly mixed. Season to taste with salt and pepper
and sautee a bit more just to mingle flavors. Take of heat and serve.
4) Serves 2.
Wanting to add more varieties of grains in our diet, I decided to check
out quinoa at the bio (organic) foods section of my local supermart.
But I didn't find any and so I bought a pack of millet instead. Later, I
read that it is also a good substitute for rice and it is gluten free!
The taste was neutral, at least we didn't dislike it :D I can see
myself cooking it again and substitute it for rice once in a while.
How to cook millet from goodness.com
