Recipes BARLEY & MOROCCAN MUSHROOM RISOTTO
BARLEY & MOROCCAN MUSHROOM RISOTTO
There is something about a risotto, especially the earthy wholesomeness of a mushroom one, that ticks the comfort food box! And then some...
We are little obsessed with grains this month, and so explore the wide variety available, discovering the whole new world they open up to us fellow foodie wannabees. And then, experiment with spice and the synergy is perfection!
Go one - experiment with grains galore!
- WHAT YOU WILL NEED -
- 2 garlic cloves, finely diced
- 1 lrg onion, finely chopped
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 cup pearl barley
- 5 cups mushroom stock, kept warm
- 2 Tbsp olive oil
- 500g exotic or assorted fresh mushrooms, sliced
- 1 Tbsp Cape Herb & Spice MOROCCAN SPICE
- ½ cup dried apricots
- 1 bunch chopped fresh Italian parsley and Greek yoghurt to serve
- METHOD -
Heat the butter and olive oil in a large casserole dish. Add onion and sauté until translucent, roughly five minutes or so. Add the barley and ‘toast’ it in the pot for a few minutes. Scoop in a ladle of mushroom stock and simmer until most of the stock is absorbed, stirring frequently for a few minutes. Continue to add the remaining stock one ladle full at a time, allowing the stock to be absorbed before adding more. Stir frequently until the barley is tender, which should take about 50 minutes.
Meanwhile, heat the oil in another large nonstick skillet, then add the mushrooms and Cape Herb & Spice Exotic Moroccan spice blend. Sauté until golden brown before transferring the mushrooms into the pot of barley risotto, and add the apricots. Stir well.
Season with salt and pepper. Spoon the risotto into bowls and serve immediately with a sprinkle of fresh chopped parsley and a healthy dollop of yoghurt.
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
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