Black & Pearl Barley Risotto Recipe from Jiko, Animal Kingdom Lodge |
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Ingredients
2 tbsp. Olive Oil
1/2 cup Spanish Onion, diced fine
1/2 cup Pearl Barley
1/2 cup Black Barley
2 cups Water
To taste Kosher Salt
To taste Fresh Ground Black Pepper
1/4 tsp. Ground Cumin
1/4 tsp. Ground Cardamom
1/8 tsp. Ground Cloves
1/8 tsp. Ground Cinnamon
1/8 tsp. Ground Coriander
1/2 cup Soybeans, dried
2 cups Water
To taste Kosher Salt
To taste Fresh Ground Black Pepper
1/4 tsp. Ground Cumin
1/4 tsp. Ground Cardamom
1/8 tsp. Ground Cloves
1/8 tsp. Ground Cinnamon
1/8 tsp. Ground Coriander
1/2 lb. Baby Spinach
Yield: 8 servings
Method
Heat up the olive oil in a stainless steel pot and toss in the fine-diced Spanish onions. Sweat them until they become translucent.
Pour in the black and pearl barley and stir with the onions until all becomes glossy looking.
Deglaze everything with the water and add in the Kosher salt, fresh ground pepper and the five "C" spices.
Bring the pot to a quick boil and then let it simmer until the barley is done, about 40 minutes. Be aware that the barley may not absorb all the water.
Simultaneously, take the soy beans and cook them in a stainless steel pot with 2 cups of water with Kosher salt, fresh ground pepper and again, the five "C" spices. The beans should take about 30 minutes until done. Reserve them on the side in the broth. You will need the broth to warm up the risotto.
When ready to finish the dish, warm up the barley risotto, add in the cooked soy beans, a little bit of that broth and let it all warm up nicely in a stainless steel pot.
Adjust seasoning and then toss in the baby spinach leafs. Serve immediately.