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!
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!
Add veggies of your choice
Add flavourings of your choice
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.
|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.|
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