Purple Barley Risotto With Cauliflower
Updated Feb. 17, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- ½cup finely chopped onion
- 2garlic cloves, minced
- 1small head cauliflower, separated into small florets, then broken into smaller pieces or sliced ½ inch thick (about 4 heaped cups)
- ½cup fruity red wine, such as a Côtes du Rhone
- 4cups cooked purple prairie barley (1 cup uncooked) or hulled barley
- 2cups vegetable or chicken stock
- 1cup thawed frozen or fresh peas
- Salt
- freshly ground pepper
- ¼cup chopped fresh parsley
- 2ounces Parmesan, grated (½ cup)
Nutritional analysis per serving (6 servings)
609 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 102 grams carbohydrates; 24 grams dietary fiber; 5 grams sugars; 24 grams protein; 756 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil over medium heat in a large, heavy nonstick skillet or saucepan, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and cauliflower. Cook, stirring, for a minute until the garlic is fragrant. Stir in the barley and red wine. Cook, stirring, until the wine has evaporated, leaving the cauliflower tinted.
- Step 2
Add 1½ cups of the stock, and cook, stirring often, for 10 minutes. Add the peas, and continue to simmer until the cauliflower and peas are tender and most of the stock has evaporated, about 15 minutes. There should still be some creamy liquid surrounding the grains of barley. If the mixture dries out before the cauliflower is tender, or if the grains are not suspended in some liquid at the end of cooking, add some of the additional ½ cup of stock. Add pepper, and adjust salt.
- Step 3
Stir in the parsley and Parmesan, remove from the heat and serve.
- Advance preparation: Unlike regular risotto, the grains will not continue to soften after you remove this from the heat. If you need to have the dish made ahead of serving, you can cook it through Step 2 and reheat. I would cook the peas separately, however, and add them when you reheat, because their color will fade due to the acid in the red wine. You may want to add some more broth when you reheat.
Private Notes
Comments
Please be wary here: this recipe is tagged "Gluten Free," but barley is full of gluten. Please do not make this dish for someone with Celiac disease, or for someone avoiding gluten for other reasons. Barley is not gluten-free!
The time of this recipe is completely misleading. Oh yeah, if you have 4 cups of cooked barley you should be set. For the rest of the world, this recipe takes much longer. I'm cooking this right now, it's almost 9:30, and I still haven't eaten dinner.
Delicious and easy to make. I needed an additional 1/2 cup stock so it took 2 cups of stock total. I also added 1 tablespoon of butter to make it creamier.
Barley is NOT gluten free - no matter if regular or purple. If you are preparing this for someone with celiac disease or other gluten sensitivity another grain must be used.
If you're wondering if you can actually make this in 30 min, you can't! Make sure to add time to cook the barley!
Nice. Added carrots with the cauliflower. Maybe try adding mushrooms too next time?
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