Pearl barley risotto

By: Anjum Anand
From: Eat Right For Your Body Type
Serves: 2
Photographer: Lisa Linder

Pearl barley is a wonderful ingredient for kapha and pitta and a nutritious, inexpensive grain. It does take a long time to cook and needs lots of added flavours, such as these vegetable options, to make it interesting. This grain is great for reducing swelling or water retention. It is also beneficial for vata as long as it is not consumed to excess. Omit the Parmesan if you have been eating more dairy than you should (this goes for kapha and pitta).

Ingredients

Quantity	Ingredient
700-800ml	vegetable stock
1-2 tablespoons	vegetable oil or ghee, (kapha 1 tablespoon oil)
1/2	medium onion, peeled and chopped
handful	sliced leeks, (white parts only)
2 sprigs	fresh thyme
10	fresh oregano leaves
1	large garlic clove, peeled and chopped
100g	pearl barley
handful	rocket or watercress, to finish
1-2 tablespoons	parmesan cheese, grated, (optional)
	salt and freshly ground black pepper
squeeze	lemon juice

Vegetable options

Quantity	Ingredient
	broccoli
	butternut squash, roasted with 1⁄2 sliced red onion and thyme
	mushrooms, sauteed with 1 teaspoon chopped garlic, lemon juice and parsley
	courgettes
	peas

Method

Heat the stock in a pan and keep it simmering gently. Heat the oil in a non-stick pan. Add the onion, leek and stronger herbs; cook until the onion is soft. Add the garlic and cook for 1 minute. Add the barley and stir for 1 minute, then stir in a ladle of stock.
Once absorbed, stir in the next, and continue this way until the pearl barley is cooked al dente. Add your veg option after 40 minutes or if already cooked, stir into the finished dish with herbs or greens and Parmesan (if using). Season, add lemon juice.

Tags:: health; diet; ayurvedic; ayurveda; weightloss

Pearl barley risotto

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