Barley Risotto with Portobello Mushrooms & Squash + Crispy Kale
#apartment5c : Barley Risotto with Portobello Mushrooms & Squash + Crispy Kale
Barley is a super affordable grain that's packed with fiber, protein, carbohydrate and super high in manganese, which is essential for bone health and helps to balance natural hormones. I spend a lot of time researching health benefits of different foods, and while I’m not perfect, I do love understanding how the foods I eat affect my body. Health is the new wealth :)
Enjoy and follow @apartment5c
1 : cup of barley
1 : sweet onion
3 : cloves of garlic
¾ : cup of coconut milk
3-4 : cups of veggie stock (salt free)
3 : portobello caps
2 : zucchinis
½ : bunch of dino kale (any kale is fine though)
*optional : sunflower seeds
#apartment5c: I always get started with music. Sometimes caught in indecision or randomness, i hit shuffle and let fate decide. Other times, I let a mood, the weather, or nostalgia do the choosing. Music and food always make a beautiful pairing.
Wash and soak the barley in water and set aside
Dice the onion and peel and chop/press garlic
Pick leaves off rosemary and thyme and finely chop them (about 1 tablespoon of each)
Slice the portobello mushroom cups
Cut the zucchini into cubes, slices or half moons (your preference :))
Wash, de-vein and chop kale, set aside
Heat 3 tablespoons of grapeseed oil over medium in a large pot and add onions and cook until softened
Add garlic, rosemary, thyme. Stir to combine.
Strain soaking barley and add it to the pot.
Season with sea salt, black pepper, granulated garlic and chili flakes. Start with adding 2 teaspoons of each. Stir to combine.
Turn heat to high and add 2 cups of veggie stock. Put lid on and let come to a boil.
Once boiling, turn down to medium-low and let it simmer for 45 minutes.
Add additional stock and reseason as necessary to keep barley in a flavorful simmering liquid.
While this is simmering…
Preheat oven to 400 degrees
Heat 2 tablespoons of grapeseed oil over medium heat in a pan.
Add portobello mushroom slices and zucchini squash, season with sea salt and black pepper.
Saute until zucchini until just softened and mushrooms are tender.
Remove from heat.
Check barley, taste for doneness. Should be tender, but have a slightly chewy bite.
Simmer it down to a smooth texture add add coconut milk, mushrooms and zucchini.
Stir to combine and reseason if necessary.
Turn off heat when smooth and combined.
Toss kale in a few drops of grapeseed oil, sprinkle with sea salt and black pepper and spread on a baking sheet.
Bake for 4-5 minutes
*keep your eye on this! It can and will burn in the blink of an eye!
Note: some of them/some parts may not seem crispy at first, but it will crisp up even more after it comes out of the oven and cools off.
Serve in plate or bowl and top with crispy kale!
If you try this recipe, post a pic and tag @apartment5c :)