recipes
Pearl barley and carrot risotto with cumin and coriander
Serves: 2
2017-01-26
Ingredients
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 tbsp butter
- 1 tbsp olive oil (Borges)
- 1 small red chilli, finely chopped
- 3 carrots, peeled
- 160g pearl barley (Tesco)
- 1 tsp ground cumin
- Salt and pepper
- 600ml hot vegetable stock
- 2 spring onions, finely sliced
- 100ml cream, optional (Benna)
- 2 tbsp roughly chopped fresh coriander
- Few salad leaves and extra coriander to garnish
Method
Start this recipe by heating the oil and butter in a pan and sauté the chopped onion, garlic and chilli together for 4 minutes until soft. Cut the carrots in half horizontally, then into slices cutting on the angle. Add to the pan along with the cumin and fry for 2 minutes. Next, add in the pearl barley, hot vegetable stock and season well with salt and pepper. Bring to the boil, lower the heat and place on a lid and continue to cook for 40-45 minutes or until the barley is cooked through. Add in the sliced spring onion, coriander and cream if using and cook for just 1 minute more. Serve immediately into deep bowls and garnish the top with extra coriander leaves and small salad leaves.
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