Barley Risotto

Barley Risotto

I tend to think of risotto as the Italian cousin to our very own pulav. The arborio rice used in risotto is a starchy variety which, when cooked, gives a beautiful creamy texture to the dish. When we think of an ingredient to replace arborio rice in risotto, nothing comes close to barley. This recipe helps barley to cook into a nice sticky texture, which in turn helps get the perfect risotto.

I was introduced to barley by my physician who explained its various benefits and asked me to take it. I started consuming the water boiled with barley and later moved on to using the grains as a salad. Recently, one day, I suddenly had this brainwave, and thought, “why not make barley risotto using the OnePotOneShot method?”. So I did, and voila!, what a brilliant dish it turned out to be!1468542726428

Ingredients

Barley – 1 cup

Sweet corn kernels – ¼ cup

Basil – ½ cup (chopped)

Garlic – 2 to 5 pods (minced)

Water – 4 cups or more

Oregano – for seasoning

Olive oil – 1 tablespoon or more

Butter – 1 teaspoon

Cheese – ½ cup (grated)

Salt – to taste

Crushed almonds and chilli flakes – to garnish

In a pressure cooker, brush the bottom with butter and olive oil. Layer sweet corn, garlic and basil over the greased bottom. Top it with washed barley grains and water. Add salt. Drop the cheese into the cooker. Shut the cooker, put the valve on and cook it on high for 3 whistles.  Expect to be amazed when you open the cooker. You should be looking at the perfectly cooked, gooey, creamy risotto cooked in one shot. Garnish with whatever you like. And, don’t forget to enjoy!

Variations

Add veggies of your choice

Add flavourings of your choice

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Know Your Ingredient

I cannot brag enough about the health benefits of barley. It is nothing short of a so-called super food.

Barley is a versatile cereal with a nutty flavour. It is rich in fibre and a good source of various nutrients like manganese, selenium, copper, phosphorous, magnesium, niacin and vitamin B1.

Barley helps control constipation and lower cholesterol. It also lowers the risk of Type 2 Diabetes. It also prevents gallstones because of its high insoluble fibre.

I always make it a point to include barley grains in my mix for multi grain roti flour (yep, I grind the flour at home… that’s a topic for another post). Barley flour can be added to any bread or cake flour to get an interesting, sweet, nutty flavour to these baked goodies. The grains can also be added to soups and salads to give a rich texture. Go ahead; improve your health by including barley in your diet.

Type Grain
Form Whole
How to Buy Make sure the grains are free of moisture and are stored well
Storage Store in a cool, dry place. If you live in a warm, humid area, you can refrigerate it.

 

For more info on barley:

http://www.medicalnewstoday.com/articles/295268.php

http://wholegrainscouncil.org/whole-grains-101/health-benefits-of-barley

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=127

 

One Pot One Shot

OPOS (One Pot One Shot) is a cooking technique invented by Ramakrishnan, aka Ramki. It is the simplest cooking technique on earth. It uses just One Pot and all the cooking is done in One Shot. As simple as that! No steps, sequences or supervision is required.

Most OPOS recipes use a pressure cooker and the ingredients are cooked directly without an inner vessel unless specified. Cooking is timed to perfection, based on either a timer or the number of whistles released by the pressure cooker.The ingredients are arranged in a layer,ensuring caramelisation of the bottom layer (for example: onions). Most of the vegetables are cooked with minimum oil and water, at high heat to retain maximum flavour, color and perfect texture.

OPOS is healthy because it lets you cook with minimum fat and use less spices. It enhances flavours to such an extent that if you use the normal quantity of, for example, chillies, you will end up with a very spicy dish.

OPOS is really fast. Since it uses flash cooking (cooking at high heat for a short duration with minimum or no water). It just takes a few minutes from the time of assembling the ingredients in the cooker, to the ready dish on your plate.

OPOS recipes are just a list of ingredients followed by a very brief cooking method. Learn one, and you have learnt them all. Here are the steps you’d follow for all OPOS recipes:
Step 1: Pressure cook.
Step 2: Blend all.
Step 3: Mix all.

OPOS unchains you from the stove, making cooking drudgery-free, and empowers anyone, even a novice, to cook confidently.

My Experience with OPOS

When I came to know about the OPOS method initially,it took me almost 3-4 months to understand what it was all about. I slowly started trying recipes. Honestly, my initial thought was ‘it’s just for beginners’. The first few recipes I tried were sure tasty but it didn’t have the same taste as my traditional recipes. I felt something is missing and I’m sure a lot of people felt the same when they were first introduced to the technique. Slowly, I gained confidence with each recipe I tried. I felt the taste is getting better with each trial. But in reality, it’s your confidence that gets better along with the taste. Because

You know how to mix flavours and get the best (read ‘what your family expects’) out of it.

You get the confidence to try your own recipe, the OPOS way.

You get the confidence to camouflage not-so-interesting veggies into interesting dishes.

You get the confidence to cook for a crowd at very short notice.

And all of this confidence shows in your cooking… It shows in the dishes you cook… I’m sure you too will find it a blissful experience with OPOS cooking, just like me.