Barley and Butternut Squash Risotto

For some reason I don't cook rice very often. I'm a huge risotto fan, but making fluffy brown rice pilafs just aren't my thing. I don't have a rice cooker, and find that it's nearly impossible for me to make a decent pot of rice. It's usually too gummy, too al dente, too wet, stuck to the bottom of the pot, etc. I've seen several recipes in magazines for risottos made with barley, which is marginally healthier than brown rice, and much healthier than white rice. 

This recipe came together really easily, and was perfect for a cool Autumn evening. I used some fresh Rosemary from my herb garden, but sage or thyme would compliment the dish as well. If you like your risottos especially creamy, you can add a splash of cream. This recipe can be multiplied easily, this made two dinner portions.

Barley and Butternut Squash Risotto

1 tsp. EVOO

1 tsp. butter

1 small yellow onion, minced

1 garlic clove, minced

1.5 lbs. butternut squash

Kosher salt and pepper

2/3 c. pearled barley

1/4 c. dry white wine

3 cups vegetable stock, warmed

2 tsp. fresh minced rosemary

1/2 c. grated Parmesan cheese

Add vegetable stock to a stockpot, heat over medium-low.

Heat a deep skillet over medium heat.

Add EVOO and butter, swirl together and melt.

Add onion, garlic and squash, season with salt and pepper, sweat for 2-3 minutes.

Add barley, toss and sauté for a minute. 

Add the white wine, reduce and stir well.

Add 1/2 c. stock, cover and simmer for 10 minutes, until absorbed.

Ladle in 1/3 c. of stock, stir and cook until absorbed uncovered.

Continue to add stock 1/3 c. at a time, cooking and stirring.

When barley is plump and tender, stir in the rosemary and Parmesan.

Plate and garnish with additional rosemary. 

Moroccan Barley and Chickpea Salad

During the week, I pack myself and my husband the same lunch every day. There are small variations, but it's always some type of sandwich, fruit, vegetable and yogurt. We rarely have leftovers from dinners because I like to cook something new each night. On the weekends, lunch becomes a thorn in my side. I usually go on longer runs in the morning, so I need something more substantial than what I usually eat, but I don't want to make something too big. Since I'm often running errands around lunch time on the weekend, I tend to stop at a deli or sandwich type restaurant because I'm at a loss for what to make. However, when I'm home, I seek out some type of grain salad, the perfect balance between a load of vegetables with some whole grain carbs. 

Last week I saw this recipe on Dawn's blog, and she told me she thought I'd really like it. She was absolutely correct, I loved it! The barley adds a great chewy but soft texture, the chickpeas give a nice protein punch, the apricots add a nice sweet flavor to the otherwise savory spices and lemon flavors. I love Moroccan spices, they're so versatile in that they tie together sweet and savory dishes by highlighting the different ingredients in harmony. 

And since I'm on the subject of Dawn and her blog, Florida Coastal Cooking, I'm going to sing her praises! If you like the style of my cooking and the way I blog, I know you'll also love FCC. Dawn is not a vegetarian, but she limits her meat and only uses local and/or organic, grass-fed meat and fish her family catches. She is so positive, happy, and personable (for the internet!), and when you read her blog you feel like you're chatting with a friend. She is definitely a super-mom, her daughter has many food allergies, so she also has gluten/soy/dairy free recipes in the blog as well. I sincerely hope you check out her blog and become a regular reader, if you aren't already! 

Back to the recipe - I did make a few changes, just because of what I had on hand. I used cashews rather than pistachios, and I left out the parsley because I didn't have any. For the spice mixture, Dawn recommends Vindaloo seasoning, or lists proper measurements of the mixture. I used the very last bit of the Moroccan spice mixture my sister got for me when she was in Tangier last spring, which I'm certain is a similar mixture. 

Tips and Trades

-Peaches and other stone fruit are often on the Dirty Dozen list, don't forget this when buying dried! I used Organic Turkish Apricots from Oh! Nuts that I purchased in a recent order.

-Barley takes around an hour to cook, so if you're making it once, why not make double or triple the amount you need, store it in freezer safe containers and keep on hand so you've always got some prepared.

- While fruit you peel is generally safe to buy non-organic, when using the zest, organic is best! 

Moroccan Chickpea Barley Salad

seen on Florida Coastal Cooking, from Simply Recipes

1 c. pearled barley

1 c. vegetable stock

1 c. water

1 tsp. EVOO

Salt and pepper

2 c. cooked chick peas (or 1 15 oz. can drained and rinsed)

1/4 c. cashews, roughly chopped

1/2 c. dried apricots, chopped

4 scallions, green and white parts, minced (about 1/2 c.)

Zest and juice of 1 lemon

1 tbsp. Vinadloo or Moroccan spice mix

Spice Mix:

1 tsp. black pepper

1 tsp. cardamom

1/4 tsp. cayenne

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

1/4 tsp. ground turmeric

Heat a soup pot over medium heat.

Add EVOO and barley, stir to toast barley, do not burn.

After 2-3 minutes, add stock and water.

Bring to a boil, turn to low, cover and simmer for 30-60 minutes, depending on your barley.

When barley is cooked, pour into a mesh sieve and set aside to drain while you prepare other ingredients.

Mix all other salad ingredients in a large bowl, mix well.

Add barley, toss well to coat, add more EVOO if the salad seems dry.

Refrigerate for 30 minutes, taste and adjust seasonings and serve.

Note: I served this over a large bed of mixed baby greens and added one more squeeze of a lemon half. 

Porcini Mushroom and Mixed Grain Pilaf

Last thursday night, I was thinking about what I'd make for dinner Friday because I had no plans. I decided to soak some lentils, wheatberries, barley, and brown rice overnight and figure something out after work the next day. When I got home, I browsed through the pantry and found a box of dried porcini mushrooms, and decided their earthiness would pair well with a wheatberry and lentil based pot. Then I looked in the refrigerator for some vegetables, and found roasted red peppers and carrots. I also grabbed my staples - garlic, onions, parsley, stock and a lemon. And since it was Friday, I cracked open a bottle of white wine. Literally, this meal was a clean out the fridge, empty the pantry, made from staples meal, but you'd never know. It was absolutely delicious, so flavorful, light, but hearty. This meal is vegan, however feel free to top it with some crumbled goat cheese or feta crumbles. I ate this with a salad, which will be my next post.

Porcini Mushroom and Mixed Grain Pilaf

(Serves 1 large portion)

1/4 cup dried lentils

1/4 cup dried pearled barley

1/4 cup wheatberries

2 tbsp. brown or wild rice

1/4 cup dried porcini mushrooms

1 tbsp EVOO

1 garlic clove, minced

1 small yellow onion, minced

1 large or 2 medium carrots, peeled and diced

Salt and pepper

1/4 cup dry white wine

1-2 cups vegetable stock

1 roasted red pepper, minced

Handful of parsley, minced

1 lemon, zested and half of juice

Pinch of crushed red pepper flakes

Add lentils, barley, wheatberries and rice to a mixing bowl, add water, cover and soak overnight.

Add porcini mushrooms to a glass measuring cup, pour in 1 cup of boiling water, soak for 15 minutes.

Heat a pot over medium-low, add EVOO, garlic, onions, and carrots. Season with salt and pepper, saute' for 5 minutes, until tender.

Add white wine, reduce by half.

Drain grains and add to the pot, add 1 cup vegetable stock, bring to a simmer, turn to low and cover.

Drain mushrooms through a coffee filter, reserve stock.

Add mushroom stock to the pot, bring to a simmer, cover and turn to low.

Cook for 10 minutes.
Rinse mushrooms, chop, add to the pot, stir and cover.
If the pilaf needs more stock, add about 1/2 cup.
Cook covered for another 10 minutes, until grains are tender.
If not tender, add more stock, stir and cover again.
Turn heat off, stir in roasted red pepper, zest, lemon juice, parsley and crushed red pepper flakes.
Spoon into a bowl, serve.

Creamy Barley with Tomato and Greens

When I was 12 years old, I decided to become a vegetarian. I have never really enjyoed eating meat, so I didn't feel like I was missing out. When I went away to college in North Carolina, the vegetarian options were slim to none, so I ate whatever I could find, which included bringing meat back into my diet.

For the past few years, cooking in my own kitchen, I have been an omnivore. Primarily because it's just easier than cooking two separate meals for my husband and I. There are also so many delicious recipes that I wanted to make that just don't translate as well to vegetarianism, and when cooked well, I do enjoy meat. However, in the past year I've read more and more about the benefits of eating mostly or all vegetarian meals, and many of the reasons I became vegetarian in the first place have resurfaced. You might have noticed that many of my recipes have been vegetarian entrees, or meals like this. When I make a heartier vegetable/starch combo dish, I can simply add a different protein to JJ's bowl and to mine. I made JJ a chicken sausage, and I stirred cannelini beans into my dish at the end.

This recipe caught my eye because it looked similar to a risotto, but is made with barley, which I love. It also is packed with nutrients and flavor, but is simple and each ingredient shines through.

Creamy Barley with Tomato and Greens

adapted from Real Simple, February 2010

1 tbsp olive oil

1 large onion, finely chopped
Kosher salt and black pepper
1 cup pearled barley
2 cups vegetable stock
1 15 oz can fire-roasted diced tomatoes, drained
1/2 cup dry white wine
1 8 oz. bag frozen spinach or 4 cups fresh baby spinach leaves, thawed and drained
1/4 cup feta cheese
Pinch of crushed red pepper flakes
Pinch of oregano


Heat the oil in a large saucepan over medium heat.
Add the onion, salt, and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
Add the barley, tomatoes, wine, and stock and bring to a boil.
Reduce heat and simmer, stirring occasionally, until the barley is tender, about 18-20 minutes.
Add the spinach, crushed red pepper and oregano.
Stir well, taste and asjust seasonings.
Divide among bowls and sprinkle with the feta.

Barley, Lentils and Roasted Root Vegetables

When I saw this recipe pop up in my google reader last week, I was immediately drawn to it. I love roasted vegetables, and I also had half a bag of barley on hand. I love making salads like this, the kind that can be served hot or cold, and can have interchangable ingredients depending on what's on hand. The only addition I really made to this recipe was lentils for protein.

I was on the fence about parsnips in the past, but this recipe changed my mind about them, and I now can say I enjoy parsnips!

Barley, Lentils and Roasted Root Vegetables

adapted from Cate, based on a recipe by David Lebovitz

1 cup pearled barley
1 cup lentils
5 cups water
1/2 tsp salt
1 bay leaf
2 lbs mixed root vegetables, cut into 1/2″ dice
(I used 1 medium butternut squash, 4 parsnips, 4 carrots, 1 large turnip, 1 medium rhutabega)
1 red onion, diced
2 tbsp. olive oil
A few sprigs fresh thyme
Zest and juice from a grapefruit (or orange, lemon, etc.)
2 tbsp balsamic vinegar
1/4 cup dried cranberries


Preheat the oven to 425 F.
Bring water to a boil in a stock pot, add the salt, bay leaf, barley and lentils.
Simmer, until the barley and lentils are tender, about 35 minutes.
Toss the vegetables, onion, 1 tbsp. olive oil, thyme, a few pinches of salt and a few grinds of black pepper and spread on a sheet pan (I used 2 sheet pans).
Roast for about 30 minutes, stirring once or twice, rotating pans from top to bottom, if using two.
Drain the barley and lentils, if there is residual water, remove bay leaf.
Whisk together the zest, juice, vinegar and another tbsp. of olive oil.
Add the barley, lentils, cranberries and vegetables.
Toss gently to mix.
Taste and adjust the seasonings.
Serve at room temperature, garnished with a few sprigs of fresh thyme.

*Cate's recipe also called for walnuts, which would have been a delicious addition, but I did not have any on hand, next time I would add them for a bit of crunch and texture.