Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms

This dish comes from http://www.vegsoc.org.au/ , which is the website for the Vegetarian/Vegan society of Queensland

Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms

Ingredients:

Risotto:

2 Tbsp olive oil
1 to 2 cups finely chopped pumpkin
1 onion, chopped
2 cloves garlic, crushed
Dash white wine (optional)
2 cups pearled barley, soaked for at least one hour
pinch dried thyme
pinch sugar
6 cups boiling water
2 Tbsp Massel vegetable or chicken stock powder
Either half bunch basil, NOT chopped or 6 to 8 leaves of sage
Squeeze of lemom (optional)

Roasted Tomatoes:

a few tomatoes (cut in half)
a little salt, sugar and garam masala
olive oil spray

Fried Garlic Mushrooms:

as many mushrooms as you want, quartered or sliced
as much garlic as you want
butter or oil


Method:

1. Heat the olive oil in a large casserole pan or a wok; add onions and pumpkin and fry until everything is getting brown.

2. Add the garlic, salt and pepper, sugar, thyme and sage leaves, if using.Fry til all is nicely browned and caramelised.

3. Add the drained barley and the white wine, and stir until the wine is evaporated.Add the water and the stock powder.Add whole leaves of basil.Simmer with lid, if possible, for an hour, checking water level; it should be a little wet but not a soup; like risotto made with rice.

4. Meanwhile, sprinkle the cut tomatoes with the salt and sugar and garam masala, then spray with olive oil spray and roast in a moderate oven until well cooked.

5. As the risotto is just about ready, add all the ingredients for the mushrooms in a frypan and fry until the mushrooms have the desired texture (some mushrooms will "crisp" up on the outside a bit...just experiment)

6. Sprinkle the risotto with a touch lemon juice just before you serve, if you like a little sharpness with the dish (optional).

7. Serve, with the oven roasted tomatoes and fried garlic mushrooms.

Serves: 4

Rating: 4

Curried Barley and Vegetables

This dish was reccommended to me. I haven't tried it yet.

Curried Barley and Vegetables:

Ingredients:

1.5 cups Pearl Barley
20g butter
2 onions, sliced
2-3 cloves garlic, crushed
2 tsp curry powder
1/2 tsp garam masala
2 large potatoes, cubed
375g cubed pumpkin
4 cups water
250g green vegetables (e.g. broccoli, beans, etc)

Method:

1. Cook barley according to instructions on packet. Rinse under cold running water until water runs clear. Drain.

2. Heat butter in frying pan, add onions, stir over heat until golden. Add garlic, curry powder and garam masala. Stir over heat for 1 min.

3. Add pearl barley, potatoes, pumpkin and water. Cover, bring to the boil. Reduce heat and simmer 10 mins.

4. Add green vegetables and simmer further 10 mins or until vegetables and barley are tender.

Serves: 4

Rating: haven't tried it yet.

Roasted Roma Tomatoes with Barley Salad with Lemon and Dill Dressing

Roma tomatoes are sometimes called "egg-tomatoes". The dressing that goes with this dish is to die for!

Roasted Roma Tomatoes with Barley Salad with Lemon and Dill Dressing:

Ingredients:

Salad:

1 cup pearl barley
8 medium roma tomatoes (600g), cut into thick wedges
600g green capsicum, chopped finely
2 small red onions (200g), chopped finely
2 cups coarsely chopped fresh flat-leaf parsley

lemon and dill dressing:

2/3 cup lemon juice (fresh is best)
1/2 cup finely chopped fresh dill
1 Tbsp olive oil
2 cloves garlic, crushed

Method:

1. Preheat oven to 240*C (220*C if fan forced)

2. Cook barley in a small saucepan of boiling water, uncovered, about 20 mins or until just tender. Drain and rinse under cold water (drain again)

3. Meanwhile, place tomato, cut-side up, on a oiled oven tray. Roast in oven about 15 mins or until just softened.

4. Make lemon and dill dressing by placing all ingredients in screw-top jar and shake well.

5. Place barley and half of the tomato in medium bowl with capsicum, onion, parsley and dressing; toss gently to combine. Serve topped with remaining tomato.

Serves: 4

Rating: 4

Pearl Barley Salad

Pearl barley is a much maligned food. It's so versitile and is very tasty to boot!

Pearl Barley Salad:

Ingredients:

1 cup (400g) pearl barley
500g asparagus, trimmed, cut into 4cm lengths
500g cherry tomatoes, halved
2 lebanese cucumbers (260g), sliced thinly
4 cups (180g) finely shredded iceberg lettuce
2/3 cup coarsley chopped fresh basil
2/3 cup (160g) lemon juice

Method:

1. Cook barley in a small saucepan of boiling water, uncovered, about 25 mins or until tender; drain. Cool 5 mins.

2. Meanwhile, steam asparagus until just tender.

3. Place barley and asparagus in a medium bowl with remaining ingredients; toss gently to combine.

Serves: 4

Rating: 4