Risotto-style barley from Super Natural Cooking: Five Delicious Ways to Incorporate Whole & Natural Ingredients Into Your Cooking by Heidi Swanson

  • shallots
  • arugula
  • Parmesan cheese
  • crème fraîche
  • oranges
  • walnuts
  • white wine
  • pearl barley
  • sea salt
  • yellow onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on February 07, 2015

    My husband was not a fan of this dish, but to be fair that seems to be because he did not like the flavor or texture of the barley. This means I will be eating the leftovers for breakfast, probably topped with cotija, sautéed kale stems, and more toasted nuts or pumpkin seeds. I thought the dish was fine, but a little lacking in flavor. I was also unsure about adding the orange segments (I used a tangerine), but the little bursts of sweetness from the orange turned out to be one of my favorite parts of the dish. I also substituted baby spinach for the arugula, and think that a fresh, spicy arugula would complement the barley better. Cooking the barley in stock, as is usual for risotto, would also boost the flavor, as would string in some stronger, saltier cheeses like feta or goat.

  • radishseed on November 27, 2012

    I like the creaminess of this risotto, but my dining companion says the citrus flavor is overwhelming, and I agree that the lemon and orange zests are a bit much. I might try it again without the zests. Substituted Greek yogurt for the crème fraîche. I made it in the pressure cooker, and it was done in 18 minutes. I'd like to do a shorter cooking time and see how it turns out.

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