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recipe:bakedbarleyrisottowithmushroomsandcarrots [2019/02/23 15:40]
rob created
recipe:bakedbarleyrisottowithmushroomsandcarrots [2019/02/24 17:53] (current)
rob
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   * 1 tsp kosher salt   * 1 tsp kosher salt
   * 1/4 tsp black pepper   * 1/4 tsp black pepper
-  * 10 0z pearl barley +  * 10 oz pearl barley 
-  * 1 large carrot ​- peeled and thinly sliced rounds+  * 2 med carrots ​- peeled and thinly sliced rounds 
 +  * 4 1/2 cup liquid - water, vegetable broth or chicken broth
   * 2 oz. (1/2 cup) grated Parmesan plus more for serving   * 2 oz. (1/2 cup) grated Parmesan plus more for serving
 +  * 2 Tbsp unsalted butter
 +  * 1/4 cup chopped fresh chives (optional garnish)
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   - Heat oven to 425 deg. In large Dutch oven heat 2 Tbsp olive oil. Add onion and garlic, cook stirring occasionally until softened, about 3 min. Add mushrooms and remaining 1 Tbsp oil, season with salt and pepper. Cook, stirring occasionally,​ until mushrooms start to soften, about 3 min.   - Heat oven to 425 deg. In large Dutch oven heat 2 Tbsp olive oil. Add onion and garlic, cook stirring occasionally until softened, about 3 min. Add mushrooms and remaining 1 Tbsp oil, season with salt and pepper. Cook, stirring occasionally,​ until mushrooms start to soften, about 3 min.
-  - Heat the oil in large sauce pan. Add the onion, salt, and pepper ​and cook for 4 min. +  - Stir in barleycarrot ​and liquid ​and bring to a boilCover, transfer to the oven and bake until barley is tender ​and chewy and almost all the liquid is absorbed, ​about 30 min. 
-  - Add the sage and cook for 1 min. +  - Stir in Parmesan and the butter until slightly thickened ​and creamySeason with salt and pepper
-  - Add the squash ​and garlic ​and cook until the squash begins to soften ​about min. +  - Divide among bowlssprinkle with chives if using and additional Parmesan ​to taste
-  - Add the rice and cook stirring constantly for 3 min. +  ​
-  - Add the wine and cook stirring frequently until the liquid is absorbed, about 3 min+
-  - Add the broth 1/2 cup at a timestirring occasionally ​and waiting until it is absorbed before adding more. It shoudl take about 30 min for all the broth to be absorbed+
-  ​- Remove from heat and stir in the parmesan. Spoon into individual bowls.+
  
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-  Serves: 4       Total cook time: 45 min. +  Serves: 4       Total cook time: 40 min. 
-  Source: ​Real Simple Dec., 2006+  Source: ​NYT cooking app
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recipe/bakedbarleyrisottowithmushroomsandcarrots.txt · Last modified: 2019/02/24 17:53 by rob