BARLEY RISOTTO WITH MARINATED FETA
No, it's not really risotto, but it's really good and a whole lot easier! The color is gorgeous, too. A recipe from Ottolenghi's "Jerusalem", a cookbook with great recipes, not a loser in the bunch! The things that make it special are the toasted caraway in the feta marinade and the fresh oregano. Do not use dried oregano; if you can't get fresh, then use another fresh herb, such as basil, chives, tarragon, sage, or even a bit more fresh thyme. We are not big caraway fans, but this comes together to make a delicious vegetarian main dish. All you need is a simple salad of fresh greens on the side. I use dried thyme instead of fresh, about 1 tsp. It's even better if you make your own raw tomato puree; just blend and sieve. I also like to toast the barley several minutes in the oil and veggie mixture before adding the liquids to give it a nuttier flavor.
Provided by zeldaz51
Categories Grains
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse the barley well under cold water and leave to drain well.
- Melt the butter and 2 tbsp of the olive oil in a very large frying pan and cook the celery, shallots, and garlic over gentle heat for 5 minutes, until soft. Add the barley, thyme, paprika, bay, lemon peel, chile flakes, tomatoes, stock, passata, and a small amount of salt. Bring to a boil, then reduce to a very gentle simmer and cook for 45 minutes, stirring frequently to make sure it does not stick to the bottom of the pan. When ready, the barley should be tender and most of the liquid absorbed.
- Meanwhile, toast the caraway seeds in a dry pan for a couple of minutes, being careful not to burn them. Then lightly crush them so that some whole seeds remain. Add them to the feta with the remaining 4 tablespoons olive oil and mix GENTLY to combine.
- Once the risotto is ready, check and correct for seasoning and then divide it among four shallow bowls. Top each serving with 1/4 of the marinated fetainxcluding the oil, and a sprinkling of oregano leaves.
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Paules Shevanyenga
[email protected]Overall, this is a great recipe for a delicious and satisfying meal. I would definitely recommend it to others.
Ebo Nels
[email protected]This recipe is way too complicated. I don't have the time or patience to make it.
Kazi Munira Rahman
[email protected]I followed the recipe exactly, but my risotto didn't turn out as creamy as I expected.
George Mwendwa
[email protected]This recipe was too bland for my taste. I think I should have added more salt and pepper.
June Hobbs
[email protected]I'm not sure what went wrong, but my risotto turned out mushy. I think I may have added too much liquid.
hi billy wood
[email protected]This is a great recipe for a healthy and delicious meal. The barley is a good source of fiber and the feta is a good source of calcium.
Elgato OP
[email protected]I'm not a huge fan of barley, but this dish was surprisingly good. The feta and roasted vegetables really helped to balance out the flavor of the barley.
Dipak Chand
[email protected]This dish is so flavorful and satisfying. The barley is cooked perfectly and the marinated feta adds a nice salty tang.
Dana Milton
[email protected]I love the creamy texture of this risotto. The barley and feta are a great combination, and the roasted peppers and sun-dried tomatoes add a nice touch of sweetness.
basit ali58
[email protected]This is a great recipe for a quick and easy weeknight meal. The barley cooks in just 30 minutes, and the marinated feta adds a nice flavor boost.
Enzo Foots
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor combination of the barley, feta, and roasted vegetables.
hina nauman
[email protected]This is a great vegetarian dish that is packed with flavor. The barley is a hearty and filling grain, and the marinated feta adds a nice salty tang.
Md. Badsha
[email protected]I love the combination of barley and feta in this dish. The roasted peppers and sun-dried tomatoes add a nice pop of color and flavor.
mohmed zezoo
[email protected]This recipe was easy to follow and yielded delicious results. The barley risotto was creamy and flavorful, and the marinated feta added a nice tang.
Rehan Malik
[email protected]I'm not usually a fan of barley, but this risotto changed my mind. The texture was creamy and flavorful, and the marinated feta added a nice salty touch.
Farasha Lang
[email protected]This barley risotto with marinated feta was a delightful culinary journey. The nutty flavor of the barley paired perfectly with the tangy, briny notes of the feta. The addition of sun-dried tomatoes, roasted peppers, and fresh herbs elevated the dish