Tomato Barley Basil Risotto
Tomato Barley Basil Risotto: A tangy , chewy, delicious and healthy risotto made with pearl barley. The recipe is from a cookbook “Grains as Mains” that I borrowed from Library last month. This book has more than 100 recipes using the ancient grains for main course and desserts as well. I already tried the Buckwheat cookies recipe from the book which was a total hit in my house.
Normally arborio rice is used in making risottos but if you are looking for a healthier option you can replace them with barley and believe me it would taste more delicious than the original. The fresh basil leaves add a nice flavor to the dish and the cannellini beans make it a complete meal.
This recipe is for the last week of October Month’s CCChallenge #37.
200g pearl barley
2 cups tomato passata
1 can cannellini beans
2-3 garlic cloves,chopped
1/2 cup basil leaves,chopped
1 teaspoon Italian seasoning
salt and pepper to taste
2 tablespoon olive oil
3 cups water or broth
Parmesan cheese to taste,grated
olives to taste, sliced
In a saucepan heat olive oil. Add chopped garlic and onions.Stir and cook until onions are fragrant.
Add washed and drained barley. Stir the barley with onions. Add passata , Italian seasoning, salt and pepper. Pour in water or broth and cook covered for 30 minutes on low to medium heat or until barley are soft and chewy.
Stir in drained cannellini beans and freshly chopped basil leaves. Cook for 2 minutes more.
Remove from heat and sprinkle grated Parmesan cheese, basil leaves and olives.
Serve and enjoy.
Serve- 4 Cooking time-35 minutes
Cooking from Cookbook Challenge October 4th Week