1 cup pearl barley
1 teaspoon butter
1 tablespoon coconut oil
1/4 cup onions finely chopped
½ teaspoon sea salt
2 cups chicken or vegetable stock
1/2 cup of water
¼ cup frozen small sized green peas – defrosted
Method
In a 4 litre heavy bottomed pot add butter, coconut oil and onions and over medium heat sauté onions until clear (about 5 minutes) stirring frequently. Add barley stirring to blend butter and coconut oil continuing to sauté the barley (pilaf method until slightly pan roasted) for an additional 5 minutes stirring frequently. Add chicken stock, water and salt and bring to boil. Reduce heat to simmer and cover with lid. Simmer for 55 minutes or until barley is cooked through stirring once or twice before done. When barley is done stir in peas to reheat the peas (2 minutes). Remove from heat and serve.
Barley risotto is an excellent and tasty alternative to pasta, rice, or potatoes. This easy to prepare recipe is a great source of soluble fibre and healthy fats.
This makes 6 – ½ cup servings as an excellent side starch for any savoury main dish.
“Easy Peasy Barley Risotto” is an original recipe by Dr. Alan Chong, a Calgary chiropractor and foodie.