Vegan Pearl Barley Artichoke Lemon and Capers Risotto
Delicious on Your Plate
Hello, my lovely rabbit readers around the world. After a long break, I’m back and I have to say sorry for my absence, I’ve just been so busy at work and also with my projects for clients. I have also been in school as well and I learned so many new and different cooking techniques and methods to apply to my work. But once more, I’m happy to be back and creating some new dishes and recipes for you. I hope that the summer season was great for you and that you have many lovely memories. I also hope you managed to try some amazing food as well like me. All the experiences I’ve had this summer I have mixed together in my mind and memorized everything I saw, smelt and ate.
So I would like to share with you today a very yummy and delicious vegan Pearl Barley Artichoke Lemon and Capers Risotto made from pearl barley. I saw this recipe in a lovely village pub in Kent (UK), an area known as ‘the garden of England. The head Chef Adam made a very similar version from rice, which inspired me so much and I upgraded his original and made this version for you. This recipe is for 2 people as a starter or for one person as a large main, Vegan Pearl Barley Artichoke Lemon and Capers Risotto it’s easy to make it like Pearl Barley / Chestnut / Shitake Mushrooms Risotto it’s easy to make and you will need more than 12hours to complete this dish…
I will appreciate your feedback on this dish.
110g pearl barley
200g marinated and cooked artichokes
60g organic jumbo onion
2 cloves of smoked garlic
1/2 teaspoon of mini capers
1 small lemon (zest+juice)
pinch of saffron
200g small tab of oat crème freche
20g pecan nuts
½ teaspoon mini capers
140ml water with home vegetable stock or organic vegetable stock
3 and half large tablespoon od dry yeast flakes
35g fresh dill
½ teaspoon of smoked paprika powder
salt & pepper
oil for cooking
This Vegan Pearl Barley Artichoke Lemon and Capers Risotto are:
: Gluten-Free and Dairy Free
: Healthy Benefits Meal
: Low Fat Meal
: Easy To Make It
: Perfect for Family Lunch or Dinner
: Low-Cost Ingredients
: Friendly for Your Vegan Fitness Diet
- 110g pearl barley200g marinated and cooked artichokes60g organic jumbo onion2 cloves of smoked garlic100g fennel1/2 teaspoon of mini capers1 small lemon (zest+juice)pinch of saffron200g small tab of oat crème freche20g pecan nuts½ teaspoon mini capers140ml water with home vegetable stock or organic vegetable stock3 and half large tablespoon od dry yeast flakes35g fresh dill½ teaspoon of smoked paprika powdersalt & pepperoil for cooking
So, I would like to suggest you first wash and soak the pearl barley overnight, makes cooking the next day much easier. Just wash the barley again one more time and add it to your other cooking pot which needs to be ready for your ingredients.
So put the oil with the chopped garlic and jumbo onion on medium heat and just fry to a nice color for around 3 min. Then add fennel and mix it all together for another 5 min to make a nice golden color. Next, add chopped pecan nuts with the lemon zest and juice, smoked paprika powder, a pinch of saffron and the mini capers. Mix it together again for 5 min before adding water with the stock and pearl barley. Mix it again with a wooden spoon and bring to the boil. Cook all together till the barely reaches soft consistency then add crème freche, salt, and pepper as you like. Finally, reduce it to a nice and smooth risotto then finish it with chopped fresh dill.
Remember: Soak Pearl Barly overnight 12hours, it will help you cook it fast and easy....