Pearl Barley Risotto with Black Beans & Broccoli

About Pearl Barley Risotto with Black Beans & Broccoli

Ingredients

• Pearl barley 300 gms
• Black beans, cooked 200 gms
• Broccoli florets 8 to 10
• Olive oil 3 tbsps
• Medium carrots, diced 4
• Medium onion, finely sliced 1
• Large cloves of garlic, finely chopped 2
• Mixed dried herbs 2 tsps
• Vegetable stock 400 mls
• Almond cream 100 gms
• Onion seed oil 1 tbsp to drizzle
• Pearl barley 300 gms
• Black beans, cooked 200 gms
• Broccoli florets 8 to 10
• Olive oil 3 tbsps
• Medium carrots, diced 4
• Medium onion, finely sliced 1
• Large cloves of garlic, finely chopped 2
• Mixed dried herbs 2 tsps
• Vegetable stock 400 mls
• Almond cream 100 gms
• Onion seed oil 1 tbsp to drizzle

How to Make Pearl Barley Risotto with Black Beans & Broccoli (Stepwise Photos)

Method

1. Heat 2 tbsps olive oil in a large non-stick pan, add the carrots and saute on medium heat for 10 minutes or till the edges start to caramelize.
2. Add onion, garlic, beans, broccoli and mixed herbs, with remaining oil, reduce heat to low and saute for 10 minutes to sweat the onion and soften the garlic.
3. Add pearl barley and stir for a couple of minutes to toast the edges. Add a splash of stock, stir, and add rest of the stock gradually, stirring regularly. Simmer till the pearl barley is soft and soupy.
4. Remove from heat and stir in cream and drizzle onion seed oil just before serving. Transfer into a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps