Sunday, July 17, 2011

Barley part 2

The second barley dish I made was a Arugula (rucola) barley-risotto. It was really great! :)
The risotto you are looking for, I found at Coop: I used 1/2 a bag (250g) to make what is supposed to be 4 servings. However we did not have anything else with the meal so it was really closer to 2.  I would make the entire bag or have it with some chicken or pork otherwise. As a lunch dish though, I think the portion would have been sufficient.  

This is what you need:

1 onion
1 clove garlic
2 tablespoons olive oil
250g Getreide- Risotto (barley risotto)
2 dl white wine
6 dl Gemuesebouillon (vegetable bouillon)
Salt, pepper
80g cheese, e.g.Buender Berkaese <-- I did actually use this chese and it was great
100g rucola

chicken bouillon because I didn't have the veggie
1. Chop onion/garlic
2. put oil in pan and heat up - add onion/garlic
3. add risotto - sauté
4. Add wine and let boil
5. Stirring gradually, add broth. (I used closer to 5 dl bouillon) Simmer approx. 25 minutes or until the grain is al dente. Season with salt and pepper (I found that it cooked closer to 40 minutes for me)
6. Grate cheese, tear Arugula into bite size pieces (I left it whole)
7. Mix the cheese and arugula into risotto a little bit at a time
I added the arugula (rucola) a bit at a time until it wilted, like spinach, then added more and kept the process up until the bag was empty. 

I should clarify the boullion as well. I buy the little packets that Coop sell - you add one cube to 250 ml water or 2 for 500 ml of water  You can choose from vegetable, mushroom, beef and chicken. Depending on what you are making, feel free to interchange them. Sometimes if I need a 500 ml of boullion, I will use one vegetable and one mushroom or a veggie and a chicken. 

Overall, my husband and I really enjoyed this meal. There were no leftovers to try the next day though to see if they would hold up. 

Barley with artichoke hearts and tomatoes


Barley is something I had never had in the US.  I have tried two recipes already that included this. My parents liked the first so much that when they went back to the US, they made it for their friends (hadn't made the second yet).

Roasted barley, ham, and artichoke hearts 

What you need:
 6 dl vegetable stock 
150 g barley  
100 g ham    
2 garlic cloves       
140 g artichoke hearts in oil   
150 g cherry tomatoes    
Oil for frying      
50 g spinach         
1 1/2 Tbps Pesto  
1 lemon - juice only (1/2 oz)              
Salt and Pepper for seasoning   

Bring the bullion to a boil and add the barley, reducing to medium for 20 minutes, drain when done. Meanwhile, dice the ham, chop the garlic, drain and slice the artichokes and cut the tomatoes in half. Heat the oil in a frying pan and saute all but tomatoes and barley for about 3 minutes. Add the barley and tomatoes, stir to mix and then add the spinach (just until wilted). Mix the pesto and lemon juice, add into barley mixture just before serving. 

 This is without spinach as the people I was making it for didn`t care for it, however I have made it with the spinach, and it is very good that way as well. Also, I didn`t use the cherry tomatoes this time, I quartered a whole one. Good either way.

Goes well with a fresh salad and bread.