Barley Risotto With Shrimp Eggplant Recipe
Recipe Ingredients
7 tablespoon Olive oil
1 Shallot, minced
2 cup Pearl barley
8 cup Vegetable stock
3 Japanese eggplant
10 Lg shrimp, peeled cut 4 piec
1/4 cup Grated pecorino cheese
Recipe Preparation
In a big saucepan, heat 2 tablespoons oil over medium-high heat. Add
shallot and cook, stirring, until translucent. Add barley; stir to
coat with the oil. Reduce heat to medium. Continue cooking barley,
stirring occasionally, for 2-3 minutes; take care not to let it
brown. While barley is cooking, bring vegetable stock to a boil. Add
vegetable stock to barley, a cup at time. Cook, stirring frequently,
until liquid is almost absorbed before adding more liquid. Keep
adding liquid, stirring frequently until barley pearls are al dente,
about 45 minutes. Meanwhile, cut eggplant into 1/2-inch cubes. Heat 4
tablespoons of oil in a big skillet over medium-high heat. Saute
eggplant, stirring frequently, until soft, about 12 minutes. Set
aside. Using skillet in which eggplant was cooked, add remaining
tablespoon of oil. Saute shrimp until pink. When barley is done, stir
in eggplant and shrimp. Add grated pecorino cheese. Serve. Source:
Odette Fada, Rex Il Restaurante, Los Angeles Fada's barley risotto is
easy to make. It's a great way to offer the luxury of shellfish.
Because the shrimp is cut into pieces, you only a half-pound of it to
make risotto for 6-8 people. Despite the shrimp, this dish is
predominantly grain. It's high in complex carbohydrates and fiber,
and low in fat. But it's so exciting that one hesitates to label it
with the stigma of "healthy eating." Best of all, here's a dish that
fits the proverbial champagne taste on a beer budget; in total,
ingredients for this risotto cost about $10. Add a salad and a cheese
course and you can feed a small dinner party for about $5 a head.
Servings: 6
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Food Tips of the Week
Diet tipsIf you enjoy eating, but want to lose weight and also enhance your overall well-being, without doubt you ought to start a carefully calculated healthy dietary regime. In theory, this ought to take in 5 measures of grains and vegetables on a daily basis and also embrace the right blend of proteins, carbohydrates and fats.
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Its extremely popular, but it is really safe for you?
Remember, one point that is often overlooked, it is very difficult (though not technically impossible) for vegetarians to adopt a low carbohydrate diet.
Even though there is anecdotal evidence that illustrates that reduced carb diets can help reduce weight, some of this anecdotal evidence has resulted in much debate between nutrition experts, and their relative safety has been brought into question
Flavonoid foods
(inlcudes onion, asparagus, soya and thyme)
The large family of compounds known as flavonoids discovered in these types of food are believed to have properties in helping to prevent cancer.
Nutritionalists looking into the properties of flavonoids think that they also have numerous health giving properties, amongst them, anti-viral and anti-inflammatory capabilities.
Most are also good for weight loss, so are ideal for including in your weight loss program.
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