Best 4 Barley Risotto With Marinated Feta Recipes

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When it comes to preparing a flavorsome and unique dish, barley risotto with marinated feta stands out as a culinary masterpiece. This delectable recipe blends the nutty flavor of barley with the tanginess of marinated feta, creating a delightful symphony of flavors. The creamy texture of the risotto pairs perfectly with the briny, tangy marinated feta, while the addition of fresh herbs and vegetables adds layers of complexity and depth. Whether you're looking to impress your guests or simply enjoy a delicious and comforting meal, barley risotto with marinated feta is sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

BARLEY RISOTTO



Barley Risotto image

Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

3 cups chicken broth
3/4 cup medium pearl barley
1/4 cup finely chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup white wine or water
3 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

Steps:

  • In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

BARLEY RISOTTO



barley risotto image

this is a great way to use up extra veggies, and a nice change from rice. serve with a roast, or as part of a vegetarian meal. it's also easily doubled

Provided by chia2160

Categories     Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 cloves garlic, minced
1/2 chopped onion
1 cup sliced mushrooms
1 1/2 cups barley
1/4 cup white wine
4 cups vegetable stock
1 cup fresh diced tomato
1 cup peas
salt and pepper
grated romano cheese

Steps:

  • in olive oil, saute onion and garlic until softened.
  • add mushrooms, cook until browning.
  • add barley and cook for 5 minutes until lightly toasted.
  • add white wine, add 3 c stock, tomato, salt& pepper.
  • bring to boil, cover and simmer 25 minutes, stirring occasionally.
  • add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.

BARLEY RISOTTO WITH MARINATED FETA



Barley Risotto With Marinated Feta image

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

1 cup pearl barley
2 tablespoons unsalted butter
6 tablespoons olive oil, divided
2 small celery ribs, cut in 1/4 inch dice
2 small shallots, cut in 1/4 inch dice
4 sprigs thyme
1/2 teaspoon smoked paprika
1 bay leaf
4 slices lemon peel
1/4 teaspoon chili flakes
one can chopped tomato (15 oz./400g.)
scant 3 c./ 700 ml. vegetable stock
1 1/4 c./ 300 ml. passata (sieved crushed tomatoes)
1 tablespoon caraway seed
10 1/2 oz./ 300 g. feta cheese, broken into roughly 3/4 inch pieces
1 tablespoon fresh oregano leaves (or more to taste)
salt

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.

GRILLED VEGETABLE BARLEY "RISOTTO" WITH MARINATED PORTOBELLO STEAK



Grilled Vegetable Barley

Provided by Ming Tsai

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 27

1/2 cup canola oil
1 tablespoon minced garlic
1 zucchini, sliced lengthwise, 1/4-inch thick
1 red onion, sliced in rings, 1/4-inch thick
1 eggplant, sliced lengthwise, 1/4-inch thick
1 red bell pepper, de-seeded and sliced
4 scallions
2 tablespoons butter
4 minced shallots
2 to 3 cups hot vegetable stock
2 cups barley
1/3 cup grated Parmigiano-Reggiano
Salt and black pepper
Marinated Portobello Steaks, recipe follows
Basil Oil, recipe follows
Basil sprigs, for garnish
4 large portobello caps, de-stemmed
1/4 cup Dijon mustard
1 tablespoon minced garlic
1/4 cup thin soy sauce
1/3 cup canola oil
1/3 cup red wine
1 teaspoon coarsely ground black pepper
2 cups basil leaves
1 cup spinach
1 cup canola oil
1/2 teaspoon salt

Steps:

  • Mix oil and garlic. In a large bowl, toss the oil with all the vegetables and season well with salt and pepper. On a hot grill, mark and cook the vegetables. Place all the vegetables back in same bowl and seal with plastic wrap to finish cooking. When the vegetables are cool chop everything except the scallions into small pieces and pour any leftover liquid into the vegetable stock. In a 1 quart saucier, add a little butter and saute the shallots. Add the barley and saute for 5 minutes until the barley gets a little 'toasty.' Ladle in stock, one ladle at a time, (like making risotto). Continue adding stock until the barley gets 'creamy.' Season. Add back the vegetables and heat thoroughly. Add the cheese. Check for seasoning.
  • In a large pasta bowl, place a mound of barley on the top half of the plate. Slice the Marinated Portobello Mushrooms like it was a steak. Fan out in front of barley and garnish with Basil Oil and basil sprig.
  • Mix all together, taste for seasoning and marinate mushroom caps for 1 hour. On a very hot grill, mark and cook caps until hot in the middle.
  • In very salted water, blanch basil and spinach for 30 seconds, or until very soft, yet still green. Plunge in ice bath and squeeze out water. Blend at high speed and add salt and the oil. Cover blender and blend for 3 to 4 minutes or until the cup becomes warm.

Tips:

- Use a wide, shallow pan for cooking the barley risotto. This will allow the barley to cook evenly and prevent it from sticking to the pan. - Stir the barley risotto frequently. This will help to prevent the barley from sticking to the pan and will also help to release the starch from the barley, which will create a creamy sauce. - Add the vegetable broth to the barley risotto gradually. This will help to prevent the risotto from becoming too watery. - Let the barley risotto rest for a few minutes before serving. This will allow the risotto to thicken and will also help the flavors to meld together.

Conclusion:

Barley risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is easy to make and can be customized to your liking. With its nutty flavor and creamy texture, barley risotto is sure to be a hit with your family and friends.

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